Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups cooked garbanzo beans (chickpeas), or 1 can (15 oz), drained, rinsed and patted dry 1 or 2 teaspoons sesame, coconut or olive oil 1 heaping teaspoon sriracha 1 heaping teaspoon curry powder dash or two garlic powder pinch of mineral salt

Preparation

• Instructions Preheat oven to 400 degrees F. Dry: Rinse and dry the chickpeas between a kitchen towel. Remove any lose skins. Season: Place ingredients in a medium size bowl and combine well to coat. Layer: Arrange chickpeas in a single layer on a roasting pan or rimmed cookie sheet lined with parchment paper, silpat or lightly greased. Roast: Bake for about 40-45 minutes mixing them around every 10 minutes or so until chickpeas have a nice roasted look and are crispy. Cool: Let cool for 10 minutes before serving. Store: Keep chickpeas crunchy by storing them in a container that lets air flow through. When stored in an airtight container they will soften up and lose their crunchiness. NOTES: Feel free to add extra spice if you want it a little spicier! RECOMMENDED EQUIPMENT: I love and use this parchment paper and silpat (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials. P.S. Don’t forget to drink plenty of water with your chickpeas. Enjoy!