A wholesome, hearty snack made by seasoning cooked chickpeas and crisping them in the oven. A high-fiber, protein-rich alternative to chips, these roasted chickpeas are easy to serve with tea or as an evening snack.
Spread the drained cooked chickpeas on a paper towel and pat them thoroughly dry. Dry chickpeas turn much crispier in the oven.
Toss the dried chickpeas with olive oil and spread them in a single layer on a parchment-lined baking sheet. Do not add the spices yet.
Roast in an oven preheated to 200°C / 390°F for 30 minutes, shaking the pan occasionally, until the chickpeas are crisp and golden.
Immediately toss the hot chickpeas with the cumin, red pepper flakes, garlic powder, and salt. They become crisp as they cool; serve fresh.
Important: Thoroughly drying the chickpeas before roasting is key to crispness; wet chickpeas stay soft. Add the spices after roasting to keep them from burning and preserve their flavor. Chickpeas are high in fiber; those unaccustomed to them may want to start with a small portion. Eat soon after cooking to enjoy them while crisp.
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