This Crispy Roasted Chickpeas recipe is the perfect salty and crunchy healthy snack! They are flavored with chili powder and cumin.
You know you love salty snacks when your ultimate luxury is a bag of salt and vinegar potato chips. Or a soft pretzel with nacho cheese. Or maybe fries. OK, you have the idea! Of course, none of these snacks are completely healthy. For everyday snacking, Alex and I are on a mission to find new snacks that will satisfy our salty snack cravings. And that’s exactly where we created this Roasted Chickpeas recipe. They’re crispy, crunchy, perfectly seasoned and stay crisp in the pantry for days. And they’re a naturally plant-based, gluten-free appetizer. Ready for a batch?
Mix it up and try it with black beans! Go for Crispy Roasted Black Beans
Why make your own roasted chickpeas?
Roasted chickpeas have been all the rage lately: they’re even sold pre-packaged in grocery stores. But why buy when you can make them at home? They’re easy and so delicious, cheaper than packaged ones, and you know exactly what’s inside. This is one of our favorite ways to use chickpeas: and you always want to eat the whole pan when you’re making them!
What are some of your favorite healthy snacks? Or enviable follies? Have you tried packaged roasted chickpea brands you love? Tell us in the comments below!
The cooking time ensures that these chickpeas stay crispy!
The biggest challenge when making roasted chickpeas at home is making chickpeas that stay crisp on the shelf. If you don’t cook them long enough, you’ll end up with mushy chickpeas the next day. To keep chickpeas crispy, you need to cook them long enough.
Because chickpea brands and ovens can vary, we’ve given these chickpeas a specific cooking time of 45-60 minutes. Once you’ve played around with different brands of chickpeas and your oven, you can get an idea of when is right for you. For the first time, just be sure to watch the oven towards the end of the cooking time: they can go from golden to overcooked quickly!
Before cooking, quickly remove some chickpea skins.
Another trick to making crispy roasted chickpeas is to remove some skin from the chickpeas before cooking. Chickpea skin can also retain moisture. However, you don’t have to remove them 100%, so you don’t need to spend a lot of time on this step. How to remove skin from chickpeas:
- Drain and rinse the chickpeas.
- Pat dry with a towel to remove as much moisture as possible. (This is also essential for making totally crispy chickpeas.)
- Then simply place another towel over the chickpeas and rub them with your hands to loosen the skin. Do it a few times: It should only take a few minutes – and you don’t have to worry about getting them all!
Looking for healthy snack recipes?
Aside from those crispy roasted chickpeas, here are some of our favorite healthy snack recipes:
This Roasted Chickpeas recipe is…
Vegetarian, vegan, plant-based, gluten-free and dairy-free.
The description
This Crispy Roasted Chickpeas recipe is the perfect salty and crunchy healthy snack! They are flavored with chili powder and cumin.
- 2 15-ounce cans of chickpeas (or 3 cups cooked chickpeas)
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- Preheat oven to 375°F.
- Rinse and drain the chickpeas, shaking off as much water as possible. Lay them on a towel and gently pat dry. Place another towel on top, then rub the chickpeas with your hands, removing as much of the chickpea skin as possible. Do this once or twice; It should only take a few minutes and there is no need to remove all the skins.
- In a medium bowl, toss the chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
- Pour the chickpeas onto a parchment-lined baking sheet and spread them out in a single layer. Bake until crisp and dry, about 45 to 60 minutes, shaking pan every 15 minutes. Exact cooking time will depend on the brand of chickpeas and your oven, so watch the last few minutes carefully, taste and remove when the chickpeas are golden brown but before they get very dark and chewy. Allow to cool for at least 30 minutes before storing; The chickpeas will become even crispier as they cool.
- Let cool down. Store in an airtight container in a dry cupboard for up to 1 week.
- Category: The taste
- Method: Cooked
- Kitchen: American
Keywords: Crispy chickpeas
Last updated: December 2019
