Author Notes
I first had a version of these several years ago at a bar in Brooklyn. They are great because 1) they taste fried, but are baked! 2) can be customized with any spice mix, 3) take two minutes of prep time. I opted to make a version with a slight kick to it. I eat them while they are still warm (that's mainly because I never seem to have leftovers!), but I bet they would be good at room temperature too. —kechin
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Ingredients
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15 ounces
chickpeas
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2 teaspoons
olive oil
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1/2 teaspoon
salt
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1/2 teaspoon
paprika (i used harissa powder i had on hand)
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1/2 teaspoon
cumin
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1/2 teaspoon
cayenne
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1/2 teaspoon
coriander
Directions
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Preheat oven to 400 degrees.
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Drain chickpeas, rinse, and pat dry.
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In a bowl, mix spices and olive oil together.
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Add chickpeas to bowl and stir to coat chickpeas with spice and oil mix.
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Lay flat on a baking sheet (I put aluminum foil on the baking sheet for easy cleanup), and bake for 45 minutes, making sure to give the pan a shake 1/2 way through so that the chickpeas can crisp up evenly. Enjoy!
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