It’s Super Bowl (and Puppy Bowl) season again. And, right on cue, I’m craving a new kind of crunchy snack.
I first discovered crispy chickpeas at a holiday party this past December, and I’ve become just the eensiest bit obsessed with them. When chickpeas are roasted at high temperatures, they turn deep golden and so crisp they shatter between your teeth. They’re lighter than chips, yet meatier and more satisfying. And they’re fiendishly addictive, especially when tossed with a blend of smoky spices and eaten out of hand in front of the TV.