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How to Make Crispy Buffalo Chickpeas
Spice up your snacking routine with our Crispy Buffalo Chickpeas, where humble chickpeas undergo a fiery transformation. They make a great snack at home or your next tailgating party for a side that’s diabetes friendly and delicious.
5 min prep time
55 min cook time
6servings
1/3 cup
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Step-By-Step Instructions:
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Preheat your oven to 400 degrees F and prepare a baking sheet with parchment paper or a light coating of cooking spray (optional).
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Drain and rinse two cans of chickpeas, then gently pat them dry with a paper towel to remove excess moisture. Dry chickpeas will become crispier during roasting.
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In a mixing bowl, toss the dried chickpeas with one tablespoon of olive oil, ensuring they are evenly coated.
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In another bowl, create a spicy seasoning mixture by combining 1/4 cup of hot sauce, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of cayenne pepper (adjust to your spice preference), and pepper.
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Add the seasoned hot sauce mixture to the chickpeas, ensuring they are well-coated with the flavorful seasoning.
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Spread the seasoned chickpeas onto the prepared baking sheet, ensuring they are in a single layer.
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Bake the chickpeas in the preheated oven for about 55 minutes, or until they become crispy. Be sure to stir or shake the pan every 10-15 minutes for even cooking.
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Once the chickpeas are crispy and have absorbed the Buffalo flavor, remove them from the oven and allow them to cool slightly.
Nutrition facts
6 Servings
-
Serving Size
1/3 cup
- Amount per serving Calories 140
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 360mg 16%
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Total Carbohydrate
19g
7%
- Dietary Fiber 5g 18%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 215mg 5%
Ingredients
nonstick cooking spray (optional)
1 spray, 0.25g
canned chickpeas (drained and rinsed)
2 cans (15 ounces each)
olive oil
1 tbsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
paprika
1/2 tsp
cayenne pepper (adjust to your preference)
1/2 tsp
black pepper
1/4 tsp
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