Rinse the chickpeas well and place them on a kitchen towel. Pat dry.
Place the sriracha and salt in a large bowl. Add in the chickpeas and coat evenly. Sprinkle with the sugar and transfer to a dehydrator tray lined with a fruit tray. Set at 130 degrees and dehydrate for for 10-12 hours. Seal in an airtight container.
To saute them, add a little olive oil to a saute pan over medium-low heat. Throw in a desired amount of chickpeas for a minute or two only, shaking the pan to prevent scorching.
Ditch the potato chips and reach for these healthier baked zucchini chips instead! They’ll still satisfy that salty and crunchy flavor, but without all the added fat and calories Print Yum Baked Zucchini Chips Ingredients3 […]