Crispy Roasted Chickpeas

I was looking for a way to use up some extra cans of chickpeas & this great recipe popped up. Dad loves them!!!!   He likes them even more crispy than the recipes recommends.  They are super easy to make which is good because they get eaten fast!

• Author: Cookie and Kate
 
• Prep Time: 5 minutes
 
• Cook Time: 30 minutes
 
• Total Time: 35 minutes
 
• Yield: 1 cup 1x
 
• Category: Snack
 
• Method: Baked
 
• Cuisine: Mediterranean
 
• Diet: Vegan

5 from 6 reviews

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

INGREDIENTS

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 tablespoon olive oil
• ⅛ teaspoon fine salt
• Optional seasonings (see note)

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off. 
2. Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total. 
3. Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way. 
4. Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

NOTES

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that. 

Optional seasonings: Try stirring in 1/4 teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or 1/2 teaspoon pumpkin spice blend.

Recipe from Cookie and Kate: https://cookieandkate.com/roasted-chickpeas-recipe/