Certain cravings own me, and the cravings for flavored potato chips top that list. Specifically, BBQ potato chips. The aroma that wafts from the cellophane bag intoxicates, and when I eventually come to, I find myself half-naked under a bridge in a public park with red, flavorful dust flaking from my face and an empty bag in my hand.
I knew there had to be a cheaper, less greasy, yet equally tasty alternative - a BBQ Chip methadone, if you will. I dissected the flavors in the BBQ chip flavoring, but I still had to find a crunchier, healthier alternative to thinly sliced fried spudlings. Eventually, I found the crispy, fiber-filled goodness of roasted chickpeas.
1 can of chickpeas
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of cayenne powder
1 tablespoon of brown sugar
1 tablespoon of olive oil
1 tablespoon of liquid smoke (optional, for that smoked/hickory taste)
1. Preheat over to 350
2. Strain the chickpeas and rinse them until all the gooey, salty liquid has been washed off
3. Cover a baking sheet with aluminum foil to prevent sticking and for easy cleanup
4. Spread the chickpeas evenly over the aluminum foil
5. Pour the olive oil over the chickpeas so they are evenly coated
6. Pour the liquid smoke over the chickpeas so they are evenly coated
8. Place chickpeas in the oven for one hour
9. While cooking, mix remaining ingredients in a small mixing bowl. Amend recipe to your specific tastes
10. When the chickpeas reach a golden brown, remove them from the oven and IMMEDIATELY coat with the BBQ powder mixture, allowing the mixture to adhere to the hot oil covering the chickpeas.
11. Let cool, toss in a bowl and serve, or place in tupperware. No need to refrigerate!