- One, 19-ounce can of chickpeas
- 3 TB sriracha
- 1 tsp salt
- 1 TB sugar
- 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.
- 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. Serve warm or at room temp.