Photo: Annabelle Breakey
These addictive snacks flew out of our test kitchen. They're great on salads, too.
How to Make It
Step 1
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.
Step 2
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.
Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.
