Dried and Fried Sriracha Chickpeas
1 19 ounce can of chickpeas
3 TB sriracha
1 TB sugar
1 tsp salt
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.
Recipe and Photo: Olives For Dinner / CC BY