I make these for a snack (instead of chips) and as a replacement for croutons on my kale ceasar salad
Ingredients
- 1 1/2 cups cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices
Instructions
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Preheat the oven to 400F and line a large baking sheet with parchment paper.
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Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
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Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
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Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
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Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
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Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
