1 tin chickpeas
Olive oil to cook in
1 ½ tsp chili powder (optional)
1 tsp cumin
1 tsp smoked paprika
Generous crack of black pepper
Salt to taste
Option 1 (15mins)
Heat up pan to high heat.
Drain chickpeas and dry thoroughly. (Rub off skins here if you want, or not if your lazy)
Add a splash of oil and then chickpeas.
Stir for approx 5-10 mins. Until starting to get crispy
Add spices and stir to coat.
Cook for a further 5 minutes, until very crispy but not burnt.
Add salt to taste. (Do taste you may want to add extra spices depending on your tastes)
Once crispy, place on paper towel to remove any excess oil.
Option 2 Oven (60min)
Heat oven to 190c.
Drain chickpeas and dry thoroughly. (Rub off skins here if you want, or not if your lazy)
Mix chickpeas, spices and oil together.
Spread out on a baking pan and cook for 45-60. Until crispy.
Turn/shake the chickpeas ever 15 minutes.
Once crispy, place on paper towel to remove any excess oil.
Serve with warm summer salad, as a crunchy snack or topping.