Spicy Crispy Chickpeas

I’m always on the hunt for healthy snacks. Kale chips are cool but they get old, and if you buy them from the store they’re a thousand dollars. Spicy crispy chickpeas, however, are cheap, easy, and packed with protein that will keep you full in between meals.

I don’t know if I’ve mentioned it here before, but my absolute favorite hot sauce company is Hoff and Pepper. They make their sauce varieties here in my hometown of Chattanooga, TN. Over the last few years, they’ve grown huge. It’s clear why– their sauces and 1 spice blend, called “dirty dust” are packed with flavor that even a mild-spice person like me can enjoy.

These little crunchy chickpeas are perfect for adding to salads or soups, too. Or you can just do what I did–down them by hand until they were gone. It was hard to stop myself!

The key to getting them crispy and crunchy is to cook them on a lower heat than you’d expect. The first time I tried this, I thought that setting the oven to 400 degrees F would be nice, but after 15 minutes I realized the outside was done and the inside was still a little chewy. If you go for 30 minutes at 350, and then for a brief time under the broiler, you’ll get a crispy chickpea that’s crunchy throughout. Feel free to use the air fryer for this, too! If you do, reduce the time and check for doneness a few minutes before the original recipe states.

When you want a healthy vegan snack that’s not complicated, greasy, or expensive, look no further than these spicy crispy chickpeas!