Chickpea and chili snacks


  • 1 cup chickpeas (cooked and well dried)
  • 1 tbsp coconut oil
  • 1 cdta de chile powder
  • 1 tbsp sunflower oil
  • 1 tbsp corn syrup
  • Pepper


Place the chickpeas on a plate lined with parchment paper and bake at 150º until dry.

They should be quite hard on the outside and a little tender inside. Remove them from the oven.

In a bowl, mix the rest of the ingredients and pour the chickpeas into the bowl, mix well and return to the source.

Bring them back to the oven until they dry for full. You have to be careful not to overdo it, because the oil could burn.

Let cool and enjoy. The texture is very crispy and it is great to accompany salads or as a snack.

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