These are a super delicious, quick, easy to make snack. Crunchy, salty, spicy… they hit all the cravings. Not the healthiest by any means, but amazing nonetheless!
These can be done in the oven or deep-fried. Personally I prefer the oven method, since they end up a little less greasy.
Prep time: ~15 minutes
- 3 cans chickpeas.
- Olive oil (or canola oil, if you
- 1/2 tsp each salt, pepper, cumin, chili powder.
- 1/4 tsp each cayenne, curry powder.
Preheat your oven to 425 F, or, if you have a deep fryer, heat the oil to 375 F.
Thoroughly rinse your chickpeas, removing as many of the skins as possible. Pat them as dry as possible using a paper towel.
If deep-frying the chickpeas, skip these next steps, just place them in your fryer for 5-7 minutes, shaking the basket occasionally to make sure they are cooking evenly, until golden brown and crispy.
If you’re baking the chickpeas, place them in a large bowl and coat them thoroughly with olive oil. Line a baking sheet or two with parchment paper, and tumble the chickpeas onto them.
Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crispy all over.
Allow them to cool for 10-20 minutes, then place them in a large bowl and toss them with the spices, and enjoy!