Crispy Buffalo Chickpeas Food

CRISPY BUFFALO CHICKPEAS (ONLY 4 INGREDIENTS!)

Steps:

• Preheat the oven to 360F.
• Drain your can of Chickpeas, but do not rinse them. Add them to a Medium Sized Bowl, then sprinkle the Cornstarch and Nutritional Yeast over the top of them. Mix Well.
• Once the Chickpeas are evenly coated in the "breading", add the Buffalo Hot Sauce to the bowl and mix until well-incorporated.
• Spread the Chickpeas evenly over a greased or lined Baking Tray. Bake for 30 minutes, stir, then bake for an additional 30 minutes. If the Chickpeas are not crispy at this point, broil them on high for 2-5 minutes.
• The Chickpeas may initially retain some moisture, but should crisp up after about 5-10 minutes out of the oven. Serve as desired - they're best when still slightly warm!

CRISPY CHICKPEAS

Steps:

• Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
• Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
• Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.

ROASTED BUFFALO CHICKPEAS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat.
• Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you'd like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
• In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas.