Crispy Chickpeas
These crispy chickpeas are awesome on their own as a snack, or sprinkled over salads or chickpea waffles!
Servings: 4
Ingredients
- 1 ½ cups (1 15-ounce can) chickpeas, drained, rinsed and patted dry with paper towels
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon sugar
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 450˚F. Spread the chickpeas on a small baking sheet and sprinkle with the smoked paprika, garlic powder and sugar. Season with salt and pepper. Drizzle with the olive oil and toss well to coat. Roast 15 minutes, shaking the pan twice during cooking, or until the chickpeas are crisp and starting to split. As soon as they come out of the oven, season with more salt and pepper. Do Ahead: The chickpeas can be made up to 2 hours in advance. Store uncovered at room temperature.