Preparation time 5 min
Cooking time 30 min
This recipe keeps for 4 days
Ingredients (2 servings)
Other
- 1 1/2 cup Chickpeas, boiled (canned or home-cooked)
- 1/2 tsp Salt
Spices
- 1/4 tsp, ground Cumin
- 1/4 tsp Turmeric, ground
- 1/4 tsp Garlic powder
- 1/4 tsp Chili powder
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Instructions
- Preheat the oven to 180C (360F) and set out a bare baking sheet (more if needed) or an oven air fryer pan/tray (this is my preferred option, you can find plenty of models on amazon).
-
Dry the chickpeas
Drain chickpeas well and spread out on a clean absorbent towel. Gently dry the chickpeas. The less moist the chickpeas are, the crispier they will become! At this point, you can opt to peel them off (personally, I leave the skins on). - Transfer chickpeas to a mixing bowl and toss with salt.
-
Bake the chickpeas
Then, transfer to the baking sheet and bake for 25 to 35 minutes, or until golden brown and crispy to the touch. -
Toss with spices
Remove from oven and toss with seasonings while still warm. -
How to store
Keep chickpeas in a storage container or jar at room temperature for up to 4 days. Leave the lid crack open so they can “breathe” and stay crispy for a longer time.
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Nutrition
One serving contains 162 calories, 8 grams of protein, 3 grams of fat, and 27 grams of carbohydrates.
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