- 2 cans of chickpeas, drained and rinsed
- 2 tablespoons coconut oil
- 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper
- Dry the chickpeas with a paper towel to remove excess moisture.
- In a large frying pan over medium low heat melt the coconut oil.
- Add the chickpeas and spices to the pan and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness.
- Serve and enjoy!