Created by Tia Mowry, the recipe is perfect for snacking and topping salads. You can make crispy (baked, not fried) chickpeas right at home that are seasoned in McCormick® Chili Powder and Crushed Red Pepper, making them tangy, savory and irresistible.
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon McCormick® Chili Powder
1 teaspoon McCormick® Red Pepper, Crushed
McCormick® Sea Salt Grinder, optional to taste
- Preheat oven to 425°F. Remove skins from chickpeas and discard. In a deep bowl, combine chickpeas with oils and soy sauce. Toss until well coated. Spread chickpeas in single layer on a 13×9-inch rimmed baking sheet.
- Bake, shaking the pan every 10 to 15 minutes until the chickpeas are a deep golden brown, 50 to 60 minutes. Immediately transfer the hot chickpeas to a deep bowl. Season with chili powder, crushed red pepper and sea salt; toss until well coated.
- Serve warm or let cool completely and store in a tightly covered container in a cool dry place for up to one week.
Read more about Mowry’s partnership with McCormick Spices. Be sure to also try her recipe for Tia’s Turkey Meatballs.