Makes:4 to 6 servings
Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.
2 (15-ounce) canschickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoonsolive oil
1 teaspoonground cumin
1 teaspoonchili powder
1/2 teaspooncayenne pepper
1/2 teaspoon sea salt
Heat the oven to 400°F and arrange a rack in the middle.
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.