Crispy Spiced Chickpeas. If you made these spicy crispy roasted chickpeas, please click the stars below to comment and Rate this Recipe! These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.

Drain and dry on paper towels. I went for canned because: easy. But I also suspect you could use home-cooked if that's your thing. You can cook Crispy Spiced Chickpeas using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crispy Spiced Chickpeas

Prepare 4 cans (15 oz) of chickpeas.
It's 1/2 cup of olive oil.
You need 1 tbsp of curry powder.
Prepare to taste of Salt & pepper.

The less moist (ew, sorry) the chickpeas are, the crispier they will become! Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy.

Crispy Spiced Chickpeas step by step

Drain and rinse four 15-oz. cans of chickpeas. Spread out on two parchment-lined rimmed baking sheets and bake in a 400º F oven for 10 minutes, until very dry..
Toss the chickpeas with ½ cup olive oil and 1 Tbsp. curry powder (dividing between the sheets), season generously with salt and pepper..
Return the baking sheets to the oven. Bake, tossing every 10 minutes, until the chickpeas are crispy, 25 to 35 minutes..

They'll stay crispy for a few days stored in a resealable bag at room temperature. My Crispy Spiced Chickpeas are the perfect snack- healthy, satisfying and portable. Keep them in a plastic bag and take them on the go so you have something nutritious to reach for when hunger strikes. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar.