Chickpeas are good for so much more than just creamy homemade hummus. (Though, that's definitely a good use of them!) They also make for a particularly good salty snack, and are infinitely adaptable based on what you've got in your spice cabinet.
We love this cumin/chili/oregano blend, but any of your favorite spices will do the trick. Be sure to follow our baking instructions closely, and your chickpeas will have the most satisfying crunch. Later, potato chips.
Made these? Let us know how it went in the comment section below!
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 55 MINS
1 (15-oz.) can chickpeas, drained and rinsed 1 tbsp. vegetable oil 1/2 tsp. kosher salt FOR SEASONING: 1 tsp. cumin 1 tsp. chili powder 1/2 tsp. dried oregano
Preheat oven to 350°. Pour chickpeas onto baking sheet in an even layer.
When oven is heated, place chickpeas in oven until completely dry, 8 to 10 minutes.
Remove chickpeas from oven and toss with oil and salt. Return to oven and bake until golden brown, dry, and crispy, 33 to 35 minutes, tossing halfway through.
Combine chickpeas and seasonings on sheet tray and toss to combine. Spread into an even layer and let cool completely.
To store, place in a resealable bag or tupperware, with the bag slightly open or lid ajar to maintain crispness.
Shared from: https://www.delish.com/cooking/recipe-ideas/a32292000/roasted-chickpeas-recipe/