Crispy Roasted Chickpeas
Healthy snacks can be tough. I mean, one can only have so many sittings of carrots and hummus.
Sometimes, you just really crave something crispy and salty, but you’re trying to stay away from the potato chips screaming your name from the pantry.
But seeing as how it is January and many of us are trying to “detox” from the cheese, mulled wine, and cookies out of our bodies from the holiday season, this recipe for Crispy, Roasted Chickpeas hits all the right notes. Full of spice, these little bites are crispy on the outside and chewy on the inside.
Chickpeas, also called garbanzo beans, are a fairly recent addition to my pantry. I honestly can’t remember buying chickpeas before 2016 – mostly because I had no idea how to use them. I had read some articles online though about roasting them in the oven last year and thought it sounded interesting so I gave it a try. It honestly took 3 or 4 attempts before I found a method and spice mixture that was a winner. The first time I under-cooked the chickpeas in fear of burning them and ended up not being much to write home about. However, once I learned to cook them for 10-15 minutes at a time, stir, and taste did I find the crispiness everyone was writing about.
I like to use 2 (14 ounce) cans of chickpeas because once they cook down in the oven, it doesn’t leave much! In my experience 2 cans of chickpeas tends to fill up 1 (12 ounce) mason jar for storage.
Start by preheating your oven to 400° Fahrenheit. Then rinse and drain your chickpeas and dry them on some paper towels.
At this point, some people like to pick out the skins that have separated from the chickpeas, but I personally do not. Those extra skins crisp up into the most delicious little bites.
Once the chickpeas are totally dry, throw them in a sheet pan and drizzle about 1 teaspoon of oil on top. ( I like to use coconut oil, but olive oil works well too). Use a wooden spoon and mix everything around until the chickpeas are well-coated. Remember that a little bit of oil goes a long way!
Sprinkle the spices on top (here I use smoked paprika, chili powder and garlic powder) and give the chickpeas another good stir. Once everything is coated, pop them in the oven and set the timer for 15 minutes.
After the first 15 minutes, give them a good stir and put them in for another 15 minutes.
Some recipes say to take them out after that second 15 minutes set, but I like to do a quick taste test, adjust seasoning if necessary and then pop them in for 10 more minutes.
When they’re done, the chickpeas should be golden, crispy on the outside and almost “melty” on the inside. I find they taste best when hot, but they also turn wonderfully chewy once cool.
I tend to store any that I don’t eat right away in a mason jar for about 3-4 days maximum. But to be honest, they typically don’t last that long!
A great thing about crispy roasted chickpeas is that they are a vehicle for so many different spice combinations! While this time I used smoked paprika, chili, and garlic, let me know in the comments below if there’s a flavor combination you would suggest!
- Preheat oven to 400° Fahrenheit
- Rinse and drain the chickpeas and dry them completely using paper towels
- Drizzle the coconut oil over the chickpeas and mix until well-coated
- Sprinkle the spices over the chickpeas and mix well
- Place in oven and bake for 15 minutes. Stir and bake for another 15 minutes. Stir and bake for 10 minutes more until crispy.
- Enjoy while warm. Extras will keep for another 3-4 days but will become chewy.