Crispy Roasted Chickpeas
If you haven't yet been introduced to this snack, please allow us to do the honors. Here is our step-by-step recipe for roasting chickpeas in the oven.
Serves8
Makesabout 2 cups
Those cans of chickpeas sitting in your cupboard have been hiding an amazing secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. So tiny. So easy to eat by the handful. So irresistible.
Roasted chickpeas are easy to make and customize. Here’s everything you need to know.
Ingredients for Roasted Chickpeas
- Canned chickpeas: Using canned chickpeas is the easiest method, but you can cook dried chickpeas if that’s what you have on hand.
- Olive oil: Regular olive oil is best for roasting (reserve extra-virgin olive oil for salads).
- Kosher salt: Use 1 to 1 1/2 teaspoons of kosher salt, to taste.
- Optional ingredients: Customize the roasted chickpeas with your favorite spices and herbs.
How Long Do Roasted Chickpeas Stay Crispy?
Unlike deep-fried chickpeas, oven-roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven for optimal crunchiness.
Once they cool, the roasted chickpeas become intensely nutty and delicious. You can also re-crisp them in the oven at 400°F for 2 to 4 minutes until crispy.
If You’re Making Roasted Chickpeas, a Few Tips
Oven-roasted chickpeas are about as simple as it gets — toss with olive oil and salt, roast, eat — but there are a few key things to keep in mind.
- Dry the chickpeas as much as possible. I like to gently roll them between two clean dish towels. Remove any chickpea skins that come off while drying.
- Don’t skimp on the olive oil. You can use less, but your chickpeas will be less crispy.
- Add spices after baking. Wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven; otherwise, the spices have a tendency to burn and become bitter.
Flavor Variations for Roasted Chickpeas
Spices or finely chopped fresh herbs are where you can really have fun with this recipe. Here are a few that I love using:
- Spicy chili powder
- Curry powder
- Garam masala
- Cumin
- Smoked paprika
- Fresh rosemary
- Lemon zest (or rosemary and lemon zest!)
Ways to Use Crispy Roasted Chickpeas
Besides eating roasted chickpeas as a snack, you can toss them on salads and bowls, or sprinkle over soup in place of croutons. Here are 3 recipes to try:
How To Make Crispy Roasted Chickpeas in the Oven
If you haven't yet been introduced to this snack, please allow us to do the honors. Here is our step-by-step recipe for roasting chickpeas in the oven.
Makes about 2 cups
Serves 8
Nutritional Info
Ingredients
- 2 (15-ounce) cans
chickpeas
- 2 tablespoons
olive oil
- 1 to 1 1/2 teaspoons
kosher salt
- 2 to 4 teaspoons
spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
Open 2 (15-ounce) cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 to 1 1/2 teaspoons kosher salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.
Sprinkle 2 to 4 teaspoons spices, if using, over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
