so this is not necessarily a sweet treat.
But, you put these in the oven and bake them…
So this is definitely blog-worthy.
These crunchy little guys were featured in Sauce Magazine, my favorite St. Louis magazine all about food and local eats.
These are a super crunchy snack and they have a nice, warm flavor from the spices.
Double the recipe and serve them along side other apps at your next get-together.
Or, just make them just because.
(recipe from Sauce Magazine)
- 1 16-oz. can chickpeas, drained and rinsed
- 1 - 2 Tbsp. olive oil
- 2 pinches ground cumin
- 2 pinches ground nutmeg
- 1 pinch cinnamon
- 2 pinches kosher salt
- Line a sheet pan with 3 layers of paper towels.
- Spread the drained chickpeas on the paper towels and let sit for at least 3 hours and up to overnight.
- Preheat the oven to 400 degrees.
- Transfer the dried chickpeas to a medium-size bowl.
- Add just enough olive oil to coat and toss. Add the rest of the ingredients and toss to coat evenly. Taste, and add more spices if desired. I sometimes throw in Tumeric too.
- Throw away the towels and spary the sheet with cooking spray, then spread the chickpeas on the pan in a single, even layer.
- Bake until the chickpeas are golden and super crispy, about 30 to 40 minutes, tossing halfway through.
- Let cool completely before serving. I double the recipe and store them in an airtight container for a few days.
I’ve been popping these like Skittles this fall.