Salty, savory, and supremely crispy chickpeas easily baked for a healthy snack! Eat ‘em on their own or add them to your favorite dishes for some crunchy texture!
Y’all asked for my crispy chickpeas recipe and here it is! And true to my style, it’s more an idea than a recipe. The idea is simple and straightforward: toss chickpeas with oil and spices and roast until crispy.
How easy is that?!
But it’s an idea cause the exact spices I use change each and every time. And I’m a lets-use-a-little-of-this-and-a-little-of-that kinda gal in the kitchen.
But I measured this one time for your easy cooking pleasure.
I’ll walk ya through just how to make ‘em, so you too feel empowered to play with spices in your kitchen crisp up those chickpeas!
Re: my spice mix – if I’m making these crunchy goodies to top hummus (below) or a salad or a grain dish, etc., I think about what flavors the other dishes got going on and that influences the spices I’d use in these chickpeas. Other times I just play and spice experiment away…
Why this Crispy Chickpeas Recipe Works
- Supremely crispy! Thanks to getting rid of as much moisture as possible by draining the chickpeas well and removing their skins.
- Quick n’easy! Toss some chickpeas with oil and spices and just like that you have a healthy snack and a deliciously crunchy goodies to add texture to other dishes with.
- Multi-use! Eat these crispy chickpeas as snacks, add them to salads or grain dishes, use them to garnish hummus or other dips. There’re endless possibilities for these crispy n’crunchy goodies!
- Recipe is versatile! Quantity can easily be halved or doubled. And if it’s a spice… it can be experimented with on these chickpeas!
Not sure what a spice in your cabinet taste like? Try it out on these chickpeas. You can even think of them as a crispy n'crunch little vehicle to carry your spices on! And flavor packed bombs!
How to Make these Crispy Chickpeas
- Drain chickpeas and remove the skins. Yes, trying to remove some skins is worth it and no you don’t have to fuss over any that wont easily comes off.
- On a rimmed baking sheet, toss chickpeas with olive oil and spices.
- Let the oven do the rest of the work. Your active part is all done!
To Note: Every brand of canned chickpeas is slightly different, so you’ll have to keep an eye out for exact baking time.
I’ve read a lot of crispy chickpea recipes that recommend adding the spices after you bake them, so the spices don’t burn and for maximum crispiness. I’ve made these a lot and never had issues with either the spices burning or the chickpeas not reaching maximum crispiness. So, I toss them in my spices from the get-go…
But, if yours aren’t coming out crispy like mine, I’d suggest trying, based on my diligent crispy chickpea research, to add the seasonings after ya bake ‘em.
If ya wanna make this recipe more labor intensive and longer: you can DEF start with dried chickpeas, soak ‘em, cook ‘em, and then crisp them up!
Ya may not want to throw that Aquafaba out! Wait… what is aquafaba?
Aquafaba is that thick liquid in the chickpea can. It’s the result or soaking legumes in water for an extended period of time.
Also know as the gunk in the chickpea can that ya throw away…
But I’m here to encourage ya to stop that behavior right now!
I’m a toss-nothing-edible kinda advocate. And in the vegan worlds it’s a useful egg substitute! There’re many uses for it and I wanna inspire ya to get your Aquafaba game on. That’s all.
Cooks Tips
- When possible, buy organic chickpeas.
- For the most supremely crispy results, take those chickpea skins off. And no, it’s not absolutely necessary flavor wise.
- Remember that every brand of chickpea is slightly different and will affect your exact cooking time.
- Play with your spice combo’s!
What else can I do with Chickpeas?
Given that humus quite literally means chickpeas in Arabic, you can make hummus + lots and lots and lots of variations of it too! Check out my: Roasted Beet Hummus, Carrot Hummus, Butternut Squash Hummus, Black Tahini Hummus an Easy 7 Layer Hummus and Hummus with Spiced Ground Lamb.
Plain hummus recipe coming soon too! Hint: it's the exact same recipe as the hummus in my Easy 7 Layer Hummus and the base for all of them!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Crispy Chickpeas
Ingredients
- 1 15- ounce cans chickpeas or 1.5 cups cooked
- 1 ½ tablespoons olive oil
- 1-2 teaspoons of spices
- 1/2 teaspoon cumin
- ½ teaspoon smoked paprika
- 1/2 teaspoon Urfa chili or chili powder
- ½ teaspoon sumac
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400 F
- Rinse and drain chickpeas using a strainer over a sink. Sandwich them in a towel (or use two), pat them gently to dry and rub the towel over them to remove as many chickpea skins as possible. It will take a few minutes and no need to fuss over any skins that do not easily come off.
- Spread chickpeas out in a single layer on baking sheet, toss with olive oil, salt, and 1-2 teaspoons of your preferred spices. Toss them with yours hands to make sure the chickpeas are evenly coated with the oil and spices.
- Bake for about 20-45 minutes until golden and slightly darkened, crispy and dry. Exact timing will vary depending on chickpea brand and your oven. Shake the pan or stir every 10 minutes and taste test along the way. They are ready before becoming very dark and hard. Watch closely in the final minutes.
- Eat immediately or store in an airtight container in a dry cupboard for up to 1 week.
Notes
- When possible, buy organic chickpeas.
- For the most supremely crispy results, take those chickpea skins off. And no, it’s not absolutely necessary flavor wise.
- Remember that every brand of chickpea is slightly different and will affect your exact cooking time.
- Play with your spice combo’s!
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