These addictive snacks flew out of our test kitchen. They're great on salads, too.

Charity Ferreira
This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes 3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins. Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tbsp. oil, 1 tsp. garam masala, and 1/2 tsp. salt and mix well to coat. Spread in an even layer.

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  • Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like. Serve warm or at room temperature.

Chef's Notes

Make ahead: Up to 1 week, chilled airtight.

Source

Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.

Nutrition Facts

160 calories; calories from fat 51%; protein 5.2g; fat 9.1g; saturated fat 1g; carbohydrates 15g; fiber 3.8g; sodium 283mg; cholesterol 0mg.
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