Ingredients
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
¾ teaspoon chili powder
½ teaspoon dried thyme leaves
½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- Spread chickpeas on a baking sheet and dry roast for 30 minutes, shaking the pan once or twice.
- Toss with olive oil, chili powder, thyme, and salt.
- Return to oven for 10–15 minutes until golden and crispy.
- Cool slightly before snacking.
Air Fryer:
- Preheat air fryer to 350°F (180°C).
- Dry roast chickpeas for 20 minutes, shaking basket once or twice.
- Toss with olive oil, chili powder, thyme, and salt.
- Cook for an additional 8–12 minutes until crispy.
- Serve warm or cooled.
Notes
- Store in an airtight container in the fridge for up to a week.
- For an oil-free version, substitute olive oil with aquafaba, vegetable broth, or water.
- Experiment with different spices for a unique twist.
- Prep Time: 5 min
- Cook Time: 45 min