It’s snack time!

Because you need something salty and crunchy to munch on when casually downing sipping a couple G&T’s or Coronas.

Jalapeno potato chips are always a very tasty option.

Hello spicy!

But I was wanting to whip up a somewhat healthy snack.

And nooo way am I ever deep-frying my own potato chips.

Too much work, too much mess, and too much danger going on in that scenario.

A bubbling vat of oil is just something I refuse to even look at.

So, after inhaling perfectly crunchy roasted chickpeas at one of my favorite restaurants in Seattle, hi Pair!, I knew that some similar munching material had to come to life in my own kitchen.

(A full year later, but you know what they say… better late than never.)

Pair’s chickpeas are simply roasted in olive oil with a little salt… that’s me making a highly educated guess.

Ha.

However, I wanted a little more flavor and a titch of a kick because spice is always nice in my book.

Introducing cayenne pepper!

I use 1/4 teaspoon of the stuff, but you could certainly take the heat level up a notch and dump on more.

Or leave it out if you’re not about that tingle on your tongue.

I also added some garlic powder to the mix to boost the flavor factor, as well as a full teaspoon of nutritional yeast for that addictive cheesy coating.

Make sure you have some friends around or the entire batch will somehow disappear and end up in your tummy, and your tummy alone.

Get roasting!

P.S. For extra crispiness and zero sogginess, make sure your chickpeas are very dry before roasting.

P.P.S. The roasted chickpeas are best warm, but you can definitely enjoy them after they’ve cooled down a bit.

P.P.P.S. You might want to make a double batch. Just sayin.