Ingredients
For the Crispy Chick Peas:
- 1 15 oz can chick peas drained and rinsed and dried* (see note)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
Optional Seasoning:
- ½ teaspoon ancho chile powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon torn basil leaves and flowers
Instructions
- Preheat the oven to 425 degrees.
- Drain and rinse the chick peas, then spread them out on towels and gently move them around until they are very dry (this is important). Any excess moisture will result in them spitting and splattering all over while never getting totally crisp.
- Pour olive oil in a large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about a minute. Transfer the pan to the oven, and bake for about 25 minutes, shaking and tossing them every so often to ensure even cooking.
- The chick peas are done when they're golden brown and crisp throughout. Don't over cook, or they will get hard. Season with salt and other seasonings immediately while they're still hot.
- Let cool and serve. Leftovers will keep at room temperature for up to a day.
Notes
This recipe can easily be doubled or tripled, however it must be done in batches. Overcrowding the pan will result in excess moisture, thus preventing the chick peas from getting crisp.
Nutrition
Calories: 1124kcal | Carbohydrates: 126g | Protein: 41g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Sodium: 1794mg | Potassium: 1370mg | Fiber: 35g | Sugar: 22g | Vitamin A: 665IU | Vitamin C: 6mg | Calcium: 229mg | Iron: 14mg