• 2 cans of chickpeas, drained and rinsed
  • 2 tablespoons coconut oil
  • 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper


  1. Dry the chickpeas with a paper towel to remove excess moisture.
  2. In a large frying pan over medium low heat melt the coconut oil.
  3. Add the chickpeas and spices to the pan and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness.
  4. Serve and enjoy!