Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
10 Mins
Bake Time
50 Mins
Cool Time
20 Mins
Yield
Makes about 2 1/2 cups

How to Make It

Step 1

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Step 2

Chili-Roasted Black Eyed Peas: Substitute 2 (8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.

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