A healthy and filling snack made by tossing boiled chickpeas with spices and roasting them crisp in the oven. This fibrous, protein-rich roast, which can be chosen instead of chips, is a practical alternative for teatime and evening snacks.
Spread the drained boiled chickpeas on a paper towel and dry them thoroughly. 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 tray. Do not add the spices yet.
Bake in a preheated 200°C (392°F) oven for 30 minutes, until the chickpeas turn crisp and golden, shaking the tray occasionally.
As soon as the chickpeas come out of the oven hot, toss them immediately with cumin, red pepper flakes, garlic powder, and salt. They lose their crunch once cooled, so enjoy them fresh.
Important: Drying the chickpeas thoroughly before baking is the key to crispiness; wet chickpeas stay soft. Note: Adding the spices after the chickpeas are cooked keeps their aroma without burning. Chickpeas are rich in fiber; those not used to it may want to keep portions small. To keep them crispy, eat shortly after cooking.
Rubbing and peeling the chickpeas' skins off by hand after boiling gives an even crispier result. You can vary the spice blend to your taste with curry, cinnamon, or thyme.
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