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Crispy Chickpeas

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!
Prep Time5 minutes
Cook Time30 minutes
Course: Crunchy Things, Garnishes, Snacks
Cuisine: Californian, Middle Eastern
Servings: 4
Author: Daniela Gerson

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!