Now that that's out of the way, here's how you can make the most delicious of delicious snacks.
Try them, they really are a treat :)
INGREDIENTS (yields about two half-pint mason jars):
- 2 15oz cans of chickpeas, rinsed and drained really well
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- a pinch of ground pepper
- 2 tbsp olive oil
RECIPE:
- preheat your oven at 425F
- in a large baking sheet, or baking dish, spread the drained chickpeas in a single layer and pat them with paper towels until very dry to the touch
Note: if they are even a little bit moist, they will not get crunchy. You can let them air dry an hour after for better results
- in a bowl, mix the spices and the olive oil until well blended, add the dry chickpeas and stir until uniformly coated
- spread the spiced chickpeas in a single layer on a baking sheet or baking pan in a single layer and bake for 45 minutes, stirring every 10 minutes, until golden
Note: the chickpeas will still be a little soft when hot. They will get crunchier as they cool down
- let cool completely before storing them in an air tight container. They will keep for about a week in the fridge (if you can refrain yourself from wolfing them down, that is...)
- eat those right out of the jar (ahem), as a snack with a cold beer, or sprinkle them on soups or salads
- Enjoy!
