Buffalo Hot Sauce Roasted Chickpeas

I don't understand my love affair with hot sauce, I really don't. I am not a fan of really spicy foods, though you will find me trying them out time to time. I always think that too much heat can annihilate the flavor of a dish, obliterating any nuances that you might taste otherwise and just making your eyes and nose water in the process.

Hot sauce, however, is one of my favorite flavors in the world and it's the actual flavor that I love and crave. I can do without the heat (I know, I know, it's HOT sauce) but I'll take the heat with the flavor.

While making a chickpea salad for lunch this week I set aside some chickpeas to roast. Usually I do plain salt and olive oil because I'm a sodium fiend at times. However, the hot sauce was out on the counter from the buffalo shrimp I had made the day before.

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What? Are you trying to tell me that you clean your counters off daily? I would call you a liar if you did.

Messy counters aside, it inspired me to try out a new recipe.

And it was good.

Buffalo Hot Sauce Roasted Chickpeas

The secret to the flavor is several applications of the sauce, then subsequently returning it to the oven to bake the sauce dry. Three seemed to be the magical number for flavor when I baked these up.

See the recipe below for step by step instructions!

Buffalo Hot Sauce Roasted Chickpeas

You will also notice that I bake these as PLAIN as can be. When you bake chickpeas as plain as possible, with as little oil as possible, they crisp up a lot better. IF you can, skip the oil in this recipe for even better results, but that depends on your baking sheet of course.

So are you a hot sauce fan? Yay or nay?

Let me know if you give these a whirl!

Love you more than hot sauce,

Karlynn

 

4.64 from 11 votes
Buffalo Hot Sauce Roasted Chickpeas
Prep Time
1 min
Cook Time
40 mins
 
Delicious, healthy buffalo hot sauce roasted chick peas! Something crunchy and tasty to munch on!
Course: snacks
Author: Karlynn Johnston
Ingredients
  • One can of chickpeas rinsed and well-drained garbanzo beans1 tbsp olive oil6-8 tbsp of buffalo hot sauce I love Frank'sfine sea salt
Instructions
  1. Heat the oven to 400°F.Place the chickpeas in a large bowl and toss with the olive oil until evenly coated. Spread the chickpeas in an even layer on a large rimmed baking sheet and bake until they crisp, around 30 minutes.Remove the tray from the oven and pour approximately 2 tbsp of hot sauce onto the chickpeas; stir to coat.Place back into the oven for 3-4 minutes until the hot sauce has dried.Repeat with another 2 applications of hot sauce or until the desired flavor has been reached.Sprinkle with salt to taste.
Nutrition Facts
Buffalo Hot Sauce Roasted Chickpeas
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

17 Comments

  1. These are soooo good! This is now my all time favorite snack. Can’t go wrong with Franks!

    • Ross Bellwood Reply

      I will make a small adjustment; dried chick peas and pink salt!

  2. Debbie Robinson Woloshyn Reply

    Must try this! My husband puts that sh$t on everything! lol

  3. Mommom Holly Reply

    Do you think using parchment paper would make a difference ( cutting out the oil? )

    I am also a fan of FRANK’S! – my daughter turned me on to that brand for her buffalo chicken dip.

    Might I suggest using Bulls Bay smoked sea salt? – ck out Bulls Bay, you’ll love their product!!!

  4. Carla Armstrong Reply

    These are so good. I have nice tzatziki to cool things down.

  5. The Kitchen Magpie Reply

    And then of course, you have to cook the chickpeas before you roast them. Again..not so easy and it’s time consuming.

  6. The Kitchen Magpie Reply

    CRUNCH! The secret is to try and bake them with NO oil, no salt, nothing. Flavoring should go on last. Bake them until they are crunchy and then add the other stuff. Another trick is to use dried then rehydrated chick peas, but most people don’t have the patience to rehydrate overnight.

  7. A Girl Needs a Name Reply

    These look really, really, yummy!

    I like the extra bean recipes lately 🙂

    • thekitchenmagpie Reply

      A Girl Needs a Name Oh, there’s more on the way…Mike’s so happy. LMAO!

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