These little chickpeas are a great substitute for croutons (for those paleo people) or for a healthy snack alone. They have a great flavor and that salty crunch of potato chips. Instead of serving peanuts or mixed nuts with your drinks at your next party, serve these little babies. The varieties are endless, depending on how you change up your spices. Garlic and onion, taco, bruschetta…. MMMM!!
Spicy Crispy Chickpeas (a variation of this recipe)
- 1 (15 oz) can chickpeas, rinsed, drained, patted dry
- 1/8 cup olive oil
- 1 1/4 tsp ground cumin
- 1/2 tsp fennel seeds
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- Salt and pepper to taste
Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25–30 minutes.