Crispy Roasted Chickpeas
Change up the seasoning blend based on what you like! Add dried herbs, add crushed red pepper flakes for heat, change it up and experiment! I do love the Trader Joe's Chile Lime seasoning blend on these.These are great on salads, in wraps, just eaten by the handful, or anytime you want to add something crispy and delicious to your dish.
Ingredients
- 2 (15 oz.) cans chickpeas
- 2 tablespoons olive oil extra virgin
- 1 to 1 1/2 teaspoons kosher salt and pepper
- spices or finely chopped fresh or dried herbs such as chili powder, lemon pepper seasoning, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
Instructions
- Preheat your oven to 425 degrees. Drain and rinse the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas so as to remove as many of the chickpea skins as possible. It's not imperative that they all get removed. Just do what you can. Place the chickpeas into a medium to large sized mixing bowl*.
- Drizzle the olive oil and season with salt and pepper and whatever seasonings you are using. I love to season with salt, smoked paprika (or the Trader Joe's Chile Lime Seasoning blend) and lemon pepper seasoning. Mix with your hands until all of the chickpeas are nicely coated.
- Transfer the coated chickpeas onto a parchment paper lined baking sheet and spread them into a single layer. Bake for about 30 to 45 minutes until crispy and dry, shaking the pan and/or mixing the chickpeas every 15 minutes**. Taste, make sure they are the texture you want and enjoy!
- Storage instructions and more recipe notes below.
Notes
*In the video, I just drizzle the olive oil over the top (I'm being lazy). If you want to ensure the chickpeas all get nicely coated in the oil and seasoning blend so they can get crispy and tasty, DO mix everything in a mixing bowl and then transfer to a lined baking sheet.
**The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove from the oven when the chickpeas are browned but before they become very dark and hard.
This roasted chickpeas snack is best eaten the day it is made. No matter how you store them they will not be as crispy the next day. You can try to re-crisp them in the oven or your air fryer if you'd like.
Storage: if you have leftover crispy chickpeas: Store in an airtight container out on your countertop or in your pantry, for up to 4 to 5 days. Do not store in the fridge. Again, these are best enjoyed the day they are made.