Ingredients
Chickpeas (I used fried)
Paprika
Cayenne
Chili
Parsley
Sea salt
Olive oil (or avocado oil)
Instructions
1. If you’re using fried chickpeas like me, then you’ll need to soak them first (preferably overnight). I also booked mine after to ensure they were clean (given everything going on), but if your’s are soft enough from the soak- then that’s perfect.
2. Strain chickpeas & pat dry.
3. In a frying pan, cover base with thin layer of olive oil (or avocado oil).
4. Add chickpeas to pan without making a double layer. Meaning, they only touch the pan, instead of stacked on one another (I did a few batches to ensure this was possible).
5. Spice to your liking. I like super spicy stuff, so I was generous here. If you want less, then you do you.
6. Let them sit for about 5 minutes (you’ll hear them crackle and pop), then give them a little stir with a spatula.
7. All in all, they’ll probably cook for about 15-20 mins depending how crispy you like them (I like mine a little burnt because I’m a weirdo).
8. You’ll know when they’re done because they’ll get golden to dark brown.
9. Always the option to add a little more salt once they’re in the bowl and hand toss. ENJOY!