Description
Roasted chili crisp chickpeas are golden, crunchy and bold, making them the ultimate spicy snack or salad topper.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
- 3 tablespoons chili crisp sauce, divided
- 3/4 teaspoon sea salt
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment. Add the drained and thoroughly dried chickpeas to it. Strain 1 tablespoon of oil from the chili crisp, leaving the chili flakes behind. Drizzle the oil over the chickpeas and toss until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet. Remove and discard any loose skins. Bake for 35 to 40 minutes, stirring every 15 minutes, until golden and crisp.
- While warm, drizzle with the remaining chili crisp, including both oil and solids. Shake the pan or stir to coat evenly and sprinkle with salt. Let cool completely before transferring to an airtight container.
Notes
- Dry the chickpeas thoroughly to ensure crispiness.
- Check for doneness by shaking the baking sheet; roasted chickpeas should sound light.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 138
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Chili Crisp Chickpeas, Spicy Snack, Roasted Chickpeas