Chili Chickpeas
Chili Chickpeas are spicy, salty, and vinegary. They make a perfect mid-afternoon snack.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
6 servings
Ingredients
- canola cooking spray
- 1 15- ouncecan chickpeas -- drained and rinsed
- 1 tablespoonrice wine vinegar
- 1/2 teaspoonchili powder
- 1/2 teaspoonKosher salt
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Line a baking sheet with paper towels. Spread the chickpeas on the paper towels and pat dry. Throw away the paper towels and line the pan with a sheet of foil or parchment paper. Spray the pan with cooking spray.
- 2
Put the chickpeas in a bowl and add the vinegar, Chili powder, and salt. Toss to combine and let sit.
- 3
Preheat your oven to 400°F. Spread the chickpeas on the foil-lined pan, spray them with cooking spray, and roast, stirring twice, for 30 to . Cool, the chickpeas will crisp up as they cool off.
Chef's Notes
The chickpeas will lose their crunch after a few hours. To crisp them up again, put them on a baking sheet in a 400°F oven for 5 to 8 minutes.