4. Crunchy Spiced Chickpeas
In a large bowl, toss canned, drained, and paper towel–dried chickpeas with olive oil. Spread chickpeas across a parchment-lined baking sheet and bake at 375° until golden and crispy, 35 to 45 minutes, shaking tray halfway through. Spice it however you like. We like this concoction from chef Robert McCormick of True Food Kitchen: fennel pollen, fresh lemon zest, and sea salt.
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