These are incredible – the best snack ever! Fresh out of the oven they are crisp and perfectly salty and spicy. After a few hours when they cool, they’re delightfully chewy and can be used as a snack or in salads.
This (hot!) spice mixture is a classic, and I’ve also made them with Hidden Valley ranch powder (no judgements), and even buffalo sauce. You can’t go wrong, no matter the combination!
You’ll want to make a double batch if you want to keep them around for longer than about an hour. They’re addictive!
Serves 2-3 as a snack.
Ingredients
- 2 cups chickpeas (I cooked mine in the instant pot – whole new level of delicious and extra amazing in this recipe!)
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (pretty spicy!)
Instructions
- Preheat oven to 400 degrees.
- Dry chickpeas off between 2 clean kitchen towels.
- Mix chickpeas with olive oil and salt and spread in an even layer on a cookie sheet.
- Bake for approximately 25 minutes, stirring every 10 minutes or so.
- Remove from oven and mix with spices.
- Bake for another 5 minutes or so, until crispy.
- Eat right away while still warm, or wait until they cool and use them in salads etc. They get delightfully chewy! Probably keep for ~3-5 days at room temperature.
midwestcoaster 