One of my all time favorite upscale bar snacks, these crispy, fluffy, roasted chickpeas are versitile and delicious. You can serve them by themselves as a snack or on a salad to add a substantial note to it, such as the Arugula Pistachio Salad. These are also known as garbanzo beans–so, roasted crispy garbanzo beans with bangkok spice.
Roasted Crispy Chickpeas Recipe
Feel free to make a double or triple batch. This is a great snack for 2-4.
1 can or 15 oz cooked chickpeas
1 T olive oil
Bangkok spice or Cajun seasoning (or similar)
Preheat oven to 400. Drain and rinse the chickpeas well. Dry them between paper towels, lightly smashing each one to break it open. If you have a cast iron pan, add the olive oil and mix the chickpeas into it. If you don’t, use a heavy bottomed baking pan or pie pan. Add the salt and spices, mixing well. Bake for 35-45 minutes, agitating/stirring every 10 minutes for maximum crispiness.