Crispy Roasted Chickpeas
Easy to make CRISPY chickpeas!
Servings: 4 servings
Ingredients
- 1 15- ounce can of chickpeas
- 1 tablespoon of olive oil*
Sea salt and black pepper roasted chickpeas:
- ¾ teaspoon of fine sea salt
- ½ teaspoon of black pepper
For the garlic roasted chickpeas:
- ¾ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
- ½ teaspoon of garlic powder
Turmeric roasted chickpeas:
- ¾ teaspoon of fine sea salt
- ½ teaspoon of turmeric powder
Ranch roasted chickpeas:
- ¾ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
- 14/ teaspoon of dried dill
- ¼ teaspoon of parsley
- ¼ teaspoon of garlic powder
- ¼ 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.
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- 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.
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- Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
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- 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!
