Chris's Week Forty-Eight Recipe: Spicy Baked Chickpeas

My dear sister-in-law served these as part of the Thanksgiving appetizers and I knew I had to try them myself. The original recipe calls for Spanish smoked paprika, which was delicious, but having none... and having the madcap pair of Tricia and Jenni over for snacks and felting... I went for something with a little more zip!

Spicy Baked Chickpeas

1-15 oz can chickpeas

1 T olive oil

1/2 t Penzey's Hungarian half sharp paprika

1/2 t ground cumin

2 shakes Penzey's Black and Red

2 pinches kosher salt

Rinse & drain the chickpeas and dry them by rolling them around in a kitchen towel. Combine the other ingredients, then add the chickpeas and toss to coat evenly. Transfer the chickpeas to a lined baking sheet and spread out in a single layer. Bake at 400F for 25-35 min or until golden and crispy. Shake the tray at about 15 min into the baking process.

Would I make this recipe again? Probably. Tricia, Jenni & I agreed that the taste was great, but they weren't as crunchy as they could have been. We thought they'd be great on salad, though!