There's two variations on the recipe - one for salt and simple, the other for sweet and spicy and Andy Hayes - who posted the recipe - offers a really easy guide on how they're made.
The chickpeas are first de-skinned before being roasted and although this process can be a little tricky because of the foods light consistency, Hayes promises the end result tastes great.
Take a look at the recipe and try it for yourself. We hope you enjoy this Best of the Blogs.
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