Description
These crispy roasted chickpeas are a healthy snack, packed with flavor and perfect for any occasion.
Ingredients
Scale
- 3 cups chickpeas (2–15 ounce cans)
- 1 tablespoon olive oil (or try coconut oil)
- 1 teaspoon salt
- Optional: smoked paprika, garlic powder, cumin, coriander, sumac, chili powder
Instructions
- Place cooked chickpeas in a bowl of water and gently rub to loosen the skins; the skins will float to the top. Pour off the water, dumping the skins off the top and repeat the process until most of the skins are removed.
- Drain in a colander and spread the chickpeas out on a towel, gently pat and lightly rub to dry and pick out any remaining peels.
- Place the chickpeas on your baking sheet (you can use parchment, but it tends to crisp better without) and place it in the oven as it preheats to 350°F to help dry them out.
- Once the oven comes to temperature, drizzle them or spray with olive oil.
- Roast in the oven for 45 minutes, rotating and stirring every 15 minutes. Keep cooking if needed; they should be dry, crispy, and lightly toasted. If they need just a bit longer, turn the oven off, crack the door and leave them another 5 to 10 minutes. Keep in mind they will crisp up a bit more when out of the oven.
- Toss with seasonings while still warm. Store on the counter at room temperature, uncovered, for a day. If there are any left after this, seal in an airtight container. They are at their finest when freshly baked, but will stay crisp for a day or two.
Notes
- Make sure to thoroughly dry the chickpeas for optimal crispiness.
- Experiment with different spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg