I was a little disappointed in these because I thought they'd be crunchy. I guess I needed to cook them longer so next time we'll turn the heat down and leave in the oven until they are good and crunchy.
Working with chick peas are a pain because of this coating they have on them.
I used canned chick peas so I rinsed them off good and then patted them dry. I rolled them around in the paper towel which helped loosen up the coating. I still had to peel them off one by one. But worth it.
2 cups cickpeas (1 15oz can)
3-4 Tbls Sriracha sauce
1 tsp sea salt
Preheat oven to 350.
Drain and pat dry chickpeas.
In a bowl mix all ingredient well.
Spread out onto lined baking sheet.
Bake 35-45 min, shaking them around every 10 minutes or so.
Keep in airtight containers. I kept mine in the fridge.