Looking for that perfect salty, spicy crunchy snack? Well look no further, I’ve got you covered! I found this recipe on the Oh She Glows blog as a sort of “crouton” to put on my salad but found myself eating them by the handful. My kids came home from school and polished off the rest of the batch and I found myself making another round of these for lunch boxes and dinner!
The first batch I cooked for a total of 30 minutes and the second for 35 and the second ones were much crunchier. Oven times may vary so see what works for you – and maybe you like them a little chewier!
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional – we like things spicy in this house)
Preheat oven to 400°F. Rinse and drain chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle with oil and roll around to coat. Sprinkle on the garlic powder, salt, and cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.