A crispy snack with extra smack!
Who doesn’t love crispy? But you know what’s better? Crispy with a big, bold spiciness. These super spicy roasted chickpeas have you covered from all ends. Expect this snack to disappear fast. Eating only one – or even a handful – is near impossible.
Cayenne pepper powder is the heat source – the recipe calls for one teaspoon, but we wouldn’t stop you from doubling down on the cayenne to get your spicy snacking on. Too hot? Lower the cayenne to half a teaspoon and increase the chili powder by the same amount. The addition of cumin to the mix provides a delicious earthiness that works very well with the nuttiness of the chickpeas.
Extra Spicy Roasted Chickpeas
Ingredients
- 3 cups chickpeas approximately two 15 ounce cans
- 2 tablespoons olive oil
- 1 to 2 teaspoons cayenne pepper powder 1 spicy, 2 extra hot!
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Drain the chickpeas, then pour them into a bowl. Add remaining ingredients and toss the chickpeas to thoroughly coat them with the spices.
- Spread the chickpeas evenly on an aluminum foil covered baking sheet, then bake them for 30 minutes or until the chickpeas are crispy looking.
Notes
Looking for less spiciness? Cut the cayenne down to 1/2 teaspoon and increase the chili powder by 1/2 teaspoon.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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