Crispy Roasted Chickpeas
My friend Dafna from INNA jam told me one of her favorite party snacks is crispy roasted chickpeas and I would agree. Also, you can define "party" as a lot of people coming over to your place or as a night to yourself with a thrilling book. We won't judge because there's a good chance we are doing the same. Proportions below are as per Dafna's expert recipe.
Also, I saw conflicting advice online about if you should season the chickpeas before you roast them or after you roast them so I tried both. If you toss the chickpeas with spices after roasting, the Piment d'Ville's flavor is a bit stronger and fresher, but roasting the chickpeas with the spices was also delicious. Just make sure you towel dry the chickpeas well to get a full crunch! If you have issues getting the chickpeas to be fully crisp, cross your fingers that you fully towel dried them before you roasted them. You can also try a convection setting on your oven which helps bring air through the oven to dry the chickpeas out!
1 can of chickpeas or dry chickpeas you've already cooked
A few glugs of good olive oil
Plenty of salt
Hella Smoky Piment d'Ville
A bit of onion powder
A lot of garlic powder
Some ground coriander
Heat oven to 400 degrees using the convection setting if your oven has it.
Strain the chickpeas from their liquid and dry thoroughly on a towel. If you don't dry the chickpeas thoroughly, they won't get crispy later.
Dump chickpeas onto a baking sheet and toss with a good amount of olive oil and all the spices.
Bake for 20 minutes or until fully crisp.
These are best to eat within the evening, but we don't think that should be a problem.