Really Crunchy Roasted Chickpeas Gathering Dreams
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During the rinsing and drying process, some of the skin might come off from the chickpeas. Try to remove any loose skin, or it can burn in the oven. Spread. Spread the chickpeas on a baking sheet covered with parchment paper.
Parchment paper isn't necessary, but it will help to obtain a more consistent crispiness all around. Plus, it makes it easier to do the washing up later. If you decide not to use it, the chickpea part that touches the baking sheet will cook faster. And unless you want to turn your chickpeas every 10 minutes, the texture won't be as even. Season well. Add the oil, mix gently, then add the spices of your choice.
You don't need a lot of oil for this recipe. The oil isn't what makes the chickpeas crispy. In fact, I made these chickpeas successfully without any oil at all. But I find that adding half a tablespoon of olive oil helps the spices stick to the chickpeas. You can pretty much use anything you like. I used sweet smoked paprika and a touch of cumin. But you can also use garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper. Roast the chickpeas! Now, this is the real secret step. If you want to get true crispy, crunchy roasted chickpeas, you need to bake them at 340 F (170 C) for a minimum of 50 minutes (but if you use a can of large chickpeas it can take up to 60-65 minutes).
You see, the point of roasting chickpeas is to remove as much water as possible without burning them. If you use a higher temperature (like 400 F) for a shorter time, you'll get an initial crispy chickpea outside, but water will still be trapped inside. And, after a few hours, that water will resurface, causing the chickpeas to go mushy, and your crunchiness will be gone.
So, place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly.
Bake for another 20 minutes. When ready, the roasted chickpeas will shrink to almost half their size. This is normal, as the water dries out. Cool. Once 45 minutes have passed, turn off the oven, open the door slightly and let them cool in there before removing them.
This will ensure that the crispiness will last for at least 3 days!
BUT, you need to remove any loose skin that comes off from the chickpeas while you are rinsing them and drying them.
Really Crunchy Roasted Chickpeas
Updated: March 4, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. These perfectly crispy, crunchy roasted chickpeas are a great protein-packed healthy snack. You can use them as toppings for salads and wraps or simply enjoy them on their own. But they do have a problem: it's practically impossible to stop eating them. Once you get your fingers in there, you can't have enough of them. Ever! JUMP TO RECIPE Craving something salty when the afternoon slump kicks in? Stop reaching for crisps and try these roasted chickpeas instead! They are the perfect crispy, salty, slightly spicy, healthy snack. Not sure I told you before, but chickpeas are my favorite legume in the world! I love them in soups, salads, curries. Pretty much anything tastes better with some chickpeas in it. They are packed with proteins and fiber, and they taste delicious. But roasted chickpeas are my top addiction. I am NOT kidding. Dan and I ate all these roasted chickpeas in one go after taking pictures (and we doubled the recipe!!). And, let me tell you: too many chickpeas at once can cause a bit of bloating, lol. So, don't be like us and stick to a couple of handfuls. Anyway. I am here to share all my secrets to actually make crispy chickpeas that will last you for days.How to make roasted chickpeas
I have to be honest, I tried many roasted chickpeas recipes out there, but most get mushy after less than 24 hours. Yes, you can't expect roasted chickpeas to stay crisp for like a week, but with my method, you can store them at room temperature for a good 3 days, and they'll still be crisp. The secret to making crispy, crunchy, roasted chickpeas? You need to roast them at a lower temperature for longer. Yep. Let's get into the details.What you need
The ingredient list couldn't be simples: Cooked chickpeasA tiny bit of extra virgin olive oilSpices Dry your chickpeas. If using canned chickpeas, make sure to drain them and wash them well. I normally use a fine-mesh sieve and gently rinse them under cold running water. Then dry them using a towel.During the rinsing and drying process, some of the skin might come off from the chickpeas. Try to remove any loose skin, or it can burn in the oven. Spread. Spread the chickpeas on a baking sheet covered with parchment paper.
Parchment paper isn't necessary, but it will help to obtain a more consistent crispiness all around. Plus, it makes it easier to do the washing up later. If you decide not to use it, the chickpea part that touches the baking sheet will cook faster. And unless you want to turn your chickpeas every 10 minutes, the texture won't be as even. Season well. Add the oil, mix gently, then add the spices of your choice.
You don't need a lot of oil for this recipe. The oil isn't what makes the chickpeas crispy. In fact, I made these chickpeas successfully without any oil at all. But I find that adding half a tablespoon of olive oil helps the spices stick to the chickpeas. You can pretty much use anything you like. I used sweet smoked paprika and a touch of cumin. But you can also use garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper. Roast the chickpeas! Now, this is the real secret step. If you want to get true crispy, crunchy roasted chickpeas, you need to bake them at 340 F (170 C) for a minimum of 50 minutes (but if you use a can of large chickpeas it can take up to 60-65 minutes).
You see, the point of roasting chickpeas is to remove as much water as possible without burning them. If you use a higher temperature (like 400 F) for a shorter time, you'll get an initial crispy chickpea outside, but water will still be trapped inside. And, after a few hours, that water will resurface, causing the chickpeas to go mushy, and your crunchiness will be gone.
So, place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly.
Bake for another 20 minutes. When ready, the roasted chickpeas will shrink to almost half their size. This is normal, as the water dries out. Cool. Once 45 minutes have passed, turn off the oven, open the door slightly and let them cool in there before removing them.
This will ensure that the crispiness will last for at least 3 days!
How to store
Store these chickpeas at room temperature for up to 3 days. If you have followed the instructions, the water will be gone completely from the chickpeas, and there won't be any problem. I normally store them in a jar once completely cooled, but keep the lid slightly open to preserve the crispiness in case a tiny bit of moisture is still present.Roasted Chickpeas F A Q s
What kind of chickpeas should you use? I used canned chickpeas, as they are quite convenient. I always make sure to buy chickpeas with no added salt to avoid eating too much sodium. But you can also start from dry chickpeas, soak them in cold water for 24 hours, and then cook them in water for around 1 and a half hours before following the recipe. Do you need to remove the skin? If you are asking me if you have to painstakingly remove the skin from each chickpea one by one, the answer is no.BUT, you need to remove any loose skin that comes off from the chickpeas while you are rinsing them and drying them.