Use organic ingredients when possible.
  • 1 can of chickpeas (drained and rinsed) or 1 ½ cups of cooked chickpeas.
  • 1-2 tbsp coconut oil (liquid state)
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ⅛ tsp chili powder
  1. Preheat oven to 450F and line a baking sheet with parchment paper
  2. After you’ve rinsed your chickpeas, let them dry on a clean tea towel. (Drying them helps the oil stick better).
  3. In a large bowl, add chickpeas, oil, salt and pepper and mix until evenly coated. The more oil you add, the crispier they’ll be. But, don’t go crazy.
  4. Pour chickpeas onto baking sheet and bake for 15 minutes.
  5. Remove from oven and re-toss in the same bowl with all the remaining spices. (adding these spices as a second step ensures they don’t burn, but I’ve had success adding ALL the spices at once in the beginning. Up to you.)
  6. Put back into the oven for another 10 minutes or until a little browned and crispy.
  7. Enjoy immediately as they will go a little chewy if stored in a container overnight (but they’re still good this way too).
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