Baked Crunchy Chickpeas - Spicy
If you crave crunch and you have some patience to make these, you might want to put forth the effort. Change the seasoning to switch up the flavor. We love snacking on these crunchy bites.
- 1 bag dried chickpeas (follow the instructions to soak them soft) or 2 cans of chickpeas, drained and left out to dry. The more dry the bean the easier it will crisp up in the oven
- 2 Tablespoons Roasted Garlic Olive Oil from Olive Oil Etcetera
- 2 teaspoons cumin
- 2 teaspoons chili seasoning (optional)
- 2 teaspoons Lucifer spice
- Salt to taste
Position oven rack in the center of the oven, preheat oven to 275 F. Line a baking sheet with parchment paper.
In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with seasoning and toss to combine. Transfer chickpeas to prepared baking sheet in an even layer.
Bake for a total of 50 minutes or until golden and crunchy, shaking about halfway through. Do not overcook them, they are easy to burn. Let the chickpeas cool about an hour, they will crisp more during this time.
If you are using canned chickpeas this recipe will take longer to crisp and you might want to lower the oven temp for a slower cooking process.