Chili Crisp Chickpeas

Name: Chili Crisp Chickpeas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 cups
Cuisine: North America, Mexican
Ingredients: 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry; 3 tablespoons chili crisp sauce, divided; 3/4 teaspoon sea salt

Total Time Prep: 5 min. Bake: 35 min.

Yield 2 cups

Test Kitchen Approved

Roasted chili crisp chickpeas are golden, crunchy and bold, making them the ultimate spicy snack or salad topper.

Ingredients

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
3 tablespoons chili crisp sauce, divided
3/4 teaspoon sea salt

Directions

Preheat oven to 400°. Line a rimmed baking sheet with foil. Strain 1 tablespoon of oil from the chili crisp; toss chickpeas in 1 tablespoon of oil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until crunchy, 35-40 minutes, stirring every 15 minutes.
Remove chickpeas from oven; drizzle with remaining chili crisp (oil and solids); shake pan to coat. Sprinkle with salt; cool completely. Store in an airtight container.

Nutrition Facts

1/3 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 648mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 5g protein.