The original recipe for this little muncher called for a smaller can of chickpeas, 15 ounces rather than 19. So with that in mind, feel free to go heavier on the spices.
1 can chickpeas (540ml / 19 ounces), drained and rinsed
1 tablespoon olive oil
Quarter teaspoon smoked paprikaQuarter teaspoon black pepper
Eighth teaspoon cayenne pepper
Eighth teaspoon garlic powderSalt, to taste
Preheat the oven to 450.
Empty your can of chickpeas into a strainer, rinse them thoroughly, and move them into a large bowl. To dry them, I line the bowl with paper towel that I pull out slowly then dab the top portion with.
Add the olive oil and toss.
Add the garlic powder, cayenne pepper, paprika, black pepper, and a couple of shakes of salt, then toss some more to coat evenly.
Spread the chickpeas onto a baking sheet and roast until crunchy, between 20 and 30 minutes.
Keep an eye on this one, the chickpeas can start to burn quickly.
Next attempt, I'll add onion powder as well.
Next attempt, I'll add onion powder as well.
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