Crispy Chickpeas
Crispy roasted chickpeas on their own are the perfect salty, healthy snack. They can also be used to add a crunchy component to salads and grain bowls.
Crispy Chickpeas
Cook Time 1 hour | Servings 4-6
Ingredients
1 15-ounce can chickpeas (drained, rinsed and dried)
1 tablespoon neutral oil
½ teaspoon fine sea salt
1 teaspoon seasonings of your choice
Seasonings: garlic powder, chili powder, Aleppo pepper
How to Make It
Preheat oven to 350 degrees F.
Drain chickpeas well. Once drained, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. Removing some of the skins will make your chickpeas crispier.
Transfer the chickpeas to a mixing bowl and toss with oil and salt. Mix well to combine.
Bake for a total of 45-50 minutes or until golden brown and dry/crispy to the touch. Rotate pan halfway through for even cooking.
Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
Serve as is or atop bowls or salads. To store, place in a storage container or jar and cover loosely, this helps them stay crispy longer.