Sriracha Roasted Chickpeas

Everyone Loves Sriracha!!!


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.