Crispy Spiced Chick Peas

this is one of my favorite snacking recipes. Perfect for movie watching or whenever you want a lot of something guilt free.



Chickpeas - I like to use dried chickpeas that I re-hydrate in my instant pot, enough to layer a cookie sheet, but you can use two cans if you prefer, either way is fine

olive oil - again, I like olive oil, but whatever oil you prefer is fine.

Spices and salt- More on that below.

Preheat the oven to 400 F. Dry your chickpeas as best you can and toss them in oil. spread in a single layer on a cookie sheet (I usually line my cookie sheet with nonstick foil but you don’t have to). Pop them in the oven for a bout 20 minutes, take them out and shake them around, turn the oven up to 500 and cook for another 5-10 minutes or until crispy.

Now you can add your spices! Enjoy hot or room temp.

Spice blend suggestions: I don’t use the same spices every time but here are some of my go-to’s. You can of course experiment and flavor them however you like. It’s best to toss your chick peas in your spice blends after they come out of the oven because otherwise they tend to burn and get bitter.

Garlic salt, chili powder, cumin, cayenne pepper,

Curry powder, garlic salt,

Amanda McCall