Description
Easy to make CRISPY chickpeas!
Ingredients
Scale
- 1 15-ounce can of chickpeas
- 1 tablespoon of olive oil*
Sea salt and black pepper roasted chickpeas:
- 3/4 teaspoon of fine sea salt
- 1/2 teaspoon of black pepper
For the garlic roasted chickpeas:
- 3/4 teaspoon of fine sea salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
Turmeric roasted chickpeas:
- 3/4 teaspoon of fine sea salt
- 1/2 teaspoon of turmeric powder
Ranch roasted chickpeas:
- 3/4 teaspoon of fine sea salt
- 1/4 teaspoon of black pepper
- 14/ teaspoon of dried dill
- 1/4 teaspoon of parsley
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
Instructions
- Pre-heat the oven to 400 degrees F and get out a baking sheet.
- Drain and rinse the chickpeas. Place them on kitchen towel and dry them completely! Removing all of the moisture is key to getting a crispy chickpea.
- Once dried, remove any of the chickpea skins that fell off in the drying process. It’s not necessary to pick off every single skin but I like to remove the loose ones.
- Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
- Roast for 25-35 minutes, tossing the pan about every 10 minutes. The roast time will depend on how crispy you want them. They crisp up just a bit after sitting out of the oven for a few minutes.
- These make great leftovers **HOWEVER** they do not stay super crispy. I still love them the next day on a salad or as a snack but please know that they do not stay crispy after a few hours.
Notes
*other oils would work here as well so use what you want. I’ve made these with toasted sesame oil and love that!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: snack
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 129
- Sugar: 0 g
- Sodium: 892.7 mg
- Fat: 5.7 g
- Carbohydrates: 15.1 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Keywords: vegan snack, healthy snack, roasted chickpeas, crispy chickpeas