Nutrition

Ingredients

• 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

1. 1 Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment, and add the drained and thoroughly dried chickpeas to it. Strain 1 tablespoon of oil from the chili crisp, aiming for just the oil and leaving the chili flakes behind (they can scorch in the oven). Drizzle the oil over the chickpeas. Toss the chickpeas with the oil until they're evenly coated. Editor’s Tip: Don’t skip drying the chickpeas! Any lingering moisture will create steam in the oven, which keeps them from turning crispy.
2. 2 Spread the chickpeas in a single layer on the prepared baking sheet. Remove and discard any loose skins. Bake them for 35 to 40 minutes, stirring every 15 minutes, until the chickpeas are golden and crisp. Editor’s Tip: To check for doneness, give the baking sheet a shake. Roasted chickpeas will sound light and rattle around the pan.
3. 3 While the chickpeas are still warm, drizzle them with the remaining chili crisp, including both the oil and the solids. Gently shake the pan or stir to coat the chickpeas evenly and sprinkle them with salt. Let the chickpeas cool completely on the baking sheet, then transfer them to an airtight container.

Original Source

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