Crispy Roasted Chickpeas
I love roasted chickpeas. It’s probably one of my favorite snacks to munch on, especially on long road trips. They are the perfect snack, healthy and high in protein. It is also very customizable because you can test different spice combinations. Also, it’s much cheaper to make your own roasted chickpeas than to buy them. I can seriously munch on these all day. If you have never had some roasted chickpeas before, you have to try these! These are gluten-free, nut-free, dairy-free, soy-free, grain-free, and sugar-free. What’s not to love!?!
Crispy Roasted Chickpeas
I love roasted chickpeas. It’s probably one of my favorite snacks to munch on, especially on long road trips. They are the perfect snack, healthy and high in protein.
Print Recipe
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 tsp extra-virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp fine-grain sea salt
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional)
Instructions
- Place a tea towel or a few sheets of paper towels on the counter. Pour the chickpeas onto the towel and place another towel on top. Gently rub the chickpeas until completely dry. Leave the chickpeas to dry even more on the counter for 30-60 minutes. This ensures that it dries completely, which makes them extra crunchy.
- Line a large rimmed baking sheet with parchment paper. Transfer the chickpeas to the prepared baking sheet. Drizzle the chickpeas with the oil. Make sure you don’t put more than 1/2 a teaspoon. The trick to extra crispy chickpeas is actually putting less oil. Roll the chickpeas around with your hands to make sure all the chickpeas are evenly coated with oil.
- Put the pan in the oven and THEN turn the oven to 400 degrees. (Yes, start the timer once you put them in, even while the oven is preheating.) Roast for 20 minutes, then shake the pan gently to roll the chickpeas around. Roast chickpeas for another 8-10 minutes more, until golden brown. (Bake longer if needed, it just depends on your oven so watch them carefully.) Meanwhile, mix all the seasonings in a small bowl.
- Once chickpeas are done roasting, sprinkle the seasonings all over the chickpeas and roll them around until they are well coated. (I poured my chickpeas into a bowl, then poured all the seasonings in and mixed it with a spoon. I found this easier, but doing it on the pan works too.)
- Cool on pan for 5 minutes, then enjoy! Try not to eat all of them like I did! 🙂 They are addicting!!!
- Make sure they cool completely before you store it in an airtight container.
Tried these once before – Disaster! Will give them another go this weekend and let you know how I got on 🙂 They look delicious.
You definitely should give them a try again! I found that the trick to getting really crispy chickpeas is to let them dry completely after rinsing, only putting a little bit of oil, and putting them in the oven while it is preheating. Let me know how they turn out! 🙂
I think the problem we had was that the recipe Tracee followed had us putting too much oil on them. Will definitely let you know how they turn out this time 🙂