Crispy Roasted Chickpeas

If you’ve never had roasted chickpeas you are missing out! Did you know if you roast chickpeas in the oven they turn into the crunchiest, crispiest snack? Mind blown! I don’t remember where I first heard about these, but it must have been from a food blog or food magazine. I made them about seven years ago in a tiny toaster oven and was instantly obsessed. Now I see them in packages all over the grocery store!

Of course you could buy them, but they are much more inexpensive if you make them yourself and then you can completely customize the flavors and ingredients. I used a blend of salt, paprika and garlic powder to keep them relatively simple for everyday snacking, but with just the right amount of flavor.

Over the years I’ve made roasted chickpeas quite a few times and I’ve finally settled on the method below that, in my opinion, achieves the crunchiest texture. I’ve been all about the top tips lately so here are my top two tips for getting really crispy roasted chickpeas. First, peel the chickpeas. Now, as anyone who has ever peeled chickpeas knows, it takes a fair amount of time. I personally find it soothing to stand there and pop the little chickpeas out of their peels, but I think it’s worth it since the peel can trap a lot of moisture in the chickpeas while they’re baking and keep them from reaching peak crunchiness.

Second, bake the chickpeas for a while before putting on any oil or seasonings. Basically, we’re dry roasting the chickpeas before introducing liquid to ensure our chickpeas get… you guessed it – crispy and crunchy! After they’ve had a chance to dry roast for a bit I use just a light mist of cooking spray before sprinkling with the seasonings.

I love this healthy snack on its own or especially on salads. This week is going to be all about the healthy snacks so I’m excited to share two more of my favorites with you later this week!

Crispy Roasted Chickpeas

 

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Yield: About 1 cup

Ingredients

• 1 15-ounce can chickpeas, drained, rinsed and peeled
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Cooking spray

Directions

1. Preheat your oven to 375 degrees F.
2. Line a rimmed baking sheet with aluminum foil. Spread the chickpeas out in a single layer on the baking sheet. You don’t want them dripping wet, but it’s okay if they aren’t completely dry. Bake for 20 minutes, shaking the pan halfway through cooking. While the chickpeas are baking, combine the salt, paprika and garlic powder in a small bowl.
3. Remove the baking sheet from the oven and lightly spray with cooking spray. Sprinkle the seasoning mixture over the chickpeas and lightly toss to make sure they are all well coated. Spread the chickpeas back into a single layer then continue to bake for another 10-15 minutes, or until crispy. Let them cool slightly before eating. They can be eaten warm or at room temperature.

Notes

To peel the chickpeas, simply pop them out of their peels after a thorough rinsing. I find rinsing and scooping through them with my hands in the strainer tends to get off a lot of peels on their own. If you would prefer not to peel the chickpeas you could skip this step, but I find peeling the chickpeas helps in achieving the crunchiest texture.
Store in a bowl loosely covered with plastic wrap or a paper bag to help them keep their crispiness.

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Lauren Uncategorized 4 Comments