While roasted chickpeas are nothing new, they’re both tasty and easy, and are a healthier alternative to potato chips.
When it comes to flavorings, the sky’s the limit; the example I give is a simple starting point. From custom seasoning mixes, pre-made mixes, to simple salt and pepper, there are near endless possibilities.
The recipe calls for using a can of chickpeas, but you can definitely use dried (with some extra steps like soaking, of course). It’s also easy to make more than the recipe calls for. Just be sure to not overcrowd the pan, or they may not become crunchy.
If you like this how-to for crunchy oven-roasted chickpeas, consider checking out my recipe for chicken and vegetable skewers.
Ingredients
1 15-oz can of chickpeas, drained and rinsed
Large pinch of chili powder
Large pinch of garlic powder
Large pinch of kosher salt
Vegetable oil, just enough to coat the chickpeas
Preparation
Preheat your oven to 400 f (204 c). Place your rinsed chickpeas on a baking sheet* and bake for about 5 minutes to dry** the chickpeas.
Once dried, add all your ingredients to a large bowl and mix well. Place back on the baking sheet and bake for 15-30 minutes or until browned and crunchy***.
Notes
* I recommend using a baking sheet with sides to keep the chickpeas from rolling off. Also keep in mind that they’ll cook faster on a darker-colored baking sheet than a lighter-colored one (I’m not sure why; something about science, heat retention, yada yada).
** You can also dry them with a dish towel or paper towels, but I find the oven more consistent and convenient – especially if you dry them while it’s preheating.
*** If you take them out and they’re not crunchy enough, just put them back in for another ~5 minutes.
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