Crispy Buffalo Chickpeas

Ingredients:

• 2 x 425g cans of chickpeas, rinsed
• 1/4 teaspoon of baking soda
• 2 tablespoons unsalted butter
• 0.5 tsp celery salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 cup hot sauce

Preparation:

1. Preheat oven to 175°C.
2. Once the chickpeas are thoroughly rinsed, spread them out on a clean kitchen towel and pat dry. Remove any loose skins. If desired, peel the skins off all the chickpeas (this will make them slightly crispier, but it's not necessary). Transfer the chickpeas to a medium bowl and add baking soda, 0.5 teaspoon salt, and a pinch of freshly ground black pepper.
3. In a small skillet over medium heat, melt the butter. Add the celery salt, garlic powder, and onion powder and cook, stirring, until fragrant, about 1 minute. Add 1/4 cup hot sauce and stir to coat. Pour the sauce over the chickpeas and gently toss to coat evenly.
4. Spread the chickpeas evenly in a single layer on a rimmed baking sheet. Bake until the chickpeas are deep golden. Remove from the oven and drizzle with 2 tablespoons of hot sauce. Shake the baking sheet to coat the chickpeas well. Continue baking until the sauce has dried out, about 5 more minutes.
5. Drizzle with the remaining 2 tablespoons of hot sauce and toss to coat the chickpeas. Let the chickpeas cool completely on the baking sheet, about 30 minutes. Store crispy chickpeas in a tightly sealed container at room temperature for up to 5 days..