Exactly How I Roast My Chickpeas.
Say hello to my favorite snack.
I know I’ve talked about how obsessed I am with beans, but roasted chickpeas take the obsession to a whole new level. I eat these almost every single day and have been doing so for YEARS now. That is huge. They make salads palatable, snacks easier, and meals crunchier. I adore them. And this is the simple way I do it.
First, I make my oven HOT. Yeah yeah, I have no patience, but I also want them crispy as heck. I heat it to 425 degrees F. Hot hot hot.
Regardless of whether I’m using canned chickpeas (I drain and rinse in that case) or ones I’ve soaked myself, they are always cooked. And the first step is to place them on a paper towel and really dry them off. I take another paper towel and place it on top, then roll the chickpeas around to get them super dry. This also loosens some of the skin which I will quickly pick out. I don’t spend the time to take off every single one because, well… it’s me. What did you expect?
I spread them on a baking sheet that is usually lined with aluminum foil because it makes my life easier. Then I give them a quick spray of olive oil. In this case, I’m using the Trader Joe’s olive oil spray. I find that spraying or misting them works best, but if you don’t have an olive oil spray or a misto available, you can use a TINY bit of oil and toss to coat. Using a very small amount is key.
Then I season the beans with whatever I feel like. My go-to is salt, pepper, smoked paprika and garlic powder. I never measure a thing and just do a few shakes then toss them all around. I have seasoned chickpeas with everything under the sun. Cinnamon, nutmeg, dried herbs, chili powder – it really depends on what I want that day. It’s fun to play around with flavors!
Or maybe that’s just me. But no really, you can also add some sort of sugars (brown sugar, honey, etc) to add a caramel-like layer. UGH.
Anyway, season, and toss toss toss. Make sure they end up in single layer.
Then I bake them for 15 minutes, remove and do a few quick flips with a spatula and bake for about 15 minutes more.
Oh my gosh… I can’t even tell you how much I adore them. Unfortunately, they don’t stay super crispy for more than one day at a time, so what I’ve found to work best for myself is to make 2 cups at once… eat a cup or so… then I place the rest (once fully cooled) in a small plastic container, lightly cover with foil and just let it sit on the counter. I then eat them for dinner or the next day for lunch. I’ve also been known to keep a stash in my purse. I love them so much that I still think they are delish even if they’ve lost a bit of crunch. Huge staple in my life. Period.
How To Roast Chickpeas
Ingredients
- 2 cups cooked chickpeas, if canned, drain and rinse
- 1-2 teaspoons olive oil, or olive oil spray/mist
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.
- Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool and eat!
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And that’s a wrap.
176 Comments on “Exactly How I Roast My Chickpeas.”
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Hello! I just made something like this (found the recipe on another site, not as clearly written as yours:http://eatwellnz.co.nz/archives/3161) and it said to cook for 30-45 minutes, I checked at 15 minutes and they looked good so I shook them around and cooked for a further 15 minutes but they turned out completely burnt. Do you think it has to do with the oil? The recipe I followed said to use a Tablespoon of olive oil. Any help would be much appreciated!
I do a sweet/salty/BBQ spice mix with salt, brown sugar, paprika, garlic powder, chili powder, and cumin. Even my chickpea-hating hubby loves these. I do cook them a little longer — 30/40 minutes or so — so they stay crunchy longer than a day, but then again they rarely last that long!
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I am going to make these as a treat for my dog who has severe food allergies. He loves kale chips so I am sure he is going to love these too. Thanks for the recipes!
You should probably put your dog to sleep.
You should mind your own business.
obviously either a person who doesn’t like pets, or one who has never had opportunity to own and love one. How unfortunate.
Moving back to THE original topic…
The Recipe on the other hand is a great Idea. thanks for much for sharing.
Who would suggest this??? That’s crazy!
The recipe looks great and I hope the doggie loves them!
Wow, Gwen, you’re an a**hole. I hope someone puts you to sleep.
Wow Gwen you’re a nasty piece of work. I hope you learn how to be happy one day.
Chill out. It was a stupid comment but all of you are totally buying into it.
I laughed so hard at this.. I don’t agree with it, but I simply took I as someone being a sarcastic ass.
hahaha, that’s pretty funny. where’s the sense of humour guys?
i understand wanting the best for your pets. my chinchilla eats only the finest vegan low-carb canapés and i’m sure to serve its goat’s milk at a mild 20°C to 25°C
Love, love, LOVE roasted chick peas! Smoked paprika etc is def my fave flavor. I actually like the skins on (or when they separate on the baking sheet) bc they actually get extra crispy and crunchy! YUM :)
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These look great. I want to make them this week!
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This is exactly what I was looking for. They Turned out awesome. About once a month I cook a large amount of dried chickpeas and freeze them in one cup portions. I feel really good knowing what is going into what I’m feeding my family. Thanks for sharing.
OMG, I love them too! I just tried sesame coated roasted chickpeas, and I loved them so much, I had to look for a recipe right away. Thanks! I will try rolling them around in brown sugar and sesame seeds.
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Just made some of these to toss thru a salad later…I fear they won’t last that long…delicious.Thanks for the recipe!
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I love that you say you’ve been known to keep some in your purse. Awesome. I typically stash kale in my pockets. ; )
Hi Ashli, are you talking about kale chips? I’ve made some in my Thermomix and they’re awesome… http://www.superkitchenmachine.com/2011/10646/oven-baked-kale-chips-recipe.html
Kale chips? In your pockets?! Tell me more!
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LOVE how simple you have made this recipe!!! Thank you for your clear writing. I look forward to trying out more of your ideas.
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Just a thought. I roast them longer, 45 mins or more, because I prefer a very crunchy, chip-like texture vs. nut-like. When roasted brown instead of golden they stay crunchy for days. Gotta watch not to scorch them, of course.
I haven’t tried anything other than savory and hot so I’ll have to give the sweeter versions a try.
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I do these with buffalo sauce. So delicious!
Mind blown. Will add hot sauce next time!
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Bravo! This is the first recipe that i found that even mentions soaking and cooking your own chickpeas. How can people call a dish healthy and use canned food – yuck!
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I can’t stop eating them, why do you do this to me!! So yummy!
Graat recipe Jessica, I tried it and it was delicious. Thanks for sharing. Best wishes.
Mine turned out all sofy and mushy on the inside :(
I had them on 180 degrees to start with and then pumped up the oven to 230 degrees. Im assuming this is where i went wrong, but how come they were mushy???
the recipe calls for them to be roasted at 425 degrees F – 180 and 230 are definitely too low. the heat is not high enough to make them crunchy.
I was disappointed with the result. The high oven temperature made the outside crispy (and in most cases burnt), but the inside was damp to dry. A lot of waster was needed to get these down. I went with 325 and 350 for trials – this made the crisp go through more to the center and redu Ed the outer burn. However, I am not convinced that chick peas can be dry roasted with a to the center crisp. I was also disappointed with the spices. Garlic and paprika flavor did not carry through well Fter the cooking process. I ended up using cyanne pepper in addition, but it ended up needing about a teaspoon of sugar (per 4 cups of chick peas) for the flav
There’s an Indian recipe for a chickpea snack that is super tasty, but has a lot of oil. You could modify it with your baking method, which sounds awesome! I can’t wait to try it.
in a skillet, heat a few Tb. of oil with 1/2 t. each of black mustard seed and cumin seed, about 10 curry leaves, and break up 1-2 dried red chilis. Saute that stuff in the oil for a minute, then you can remove it and let the oil cool.
If you use this oil in an oil mister on your chickpeas, they will have a great spicy flavor!
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These are fantastic! I added some garlic powder to my first batch, but I think I’ll add a bit of salt to my next batch. What a healthy alternative to chips! They are pretty darn crunchy, as I baked them for about 45 minutes total, so I’m curious to see how long they’ll stay crunchy. It’s day two, and they are just as good as they were yesterday. I really don’t see myself buying chips again, as these seem to be taking care of that craving!
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One word … WOW! These are totally amazing, they are addictive, not only are they delicious as a snack alone I also tried adding them to some quinoa cooked in chicken stock and garnished with pomegranate seeds. Just phenomenal, honestly I don’t know where these have been hiding my whole life! The recipe was great and worked a treat, I just lightly sprinkled them with salt and pepper, just fabulous!!!
I made these starting with dry chickpeas cuz I agree with another reviewer that if you’re eating these for a healthier snack, one should avoid all canned food in general. Dry beans will save you a lot of money as well and aren’t hard to work with. Anyway, after soaking overnight I boiled them in salted water until al dente, about 1 hour, and let them cool for another hour in the same pot and water I boiled them in. Laid a few cups out and dried with paper towels, salted and added 1 tablespoon oil before the hot oven. I babysitted the beans for 45 minutes, stirring and shaking the tray every 10-15 minutes. They still were soft inside, so I turned the oven down to about 350 cuz they were starting to darken and shrink in size. Another 30 minutes later, I shook the tray and they sounded crunchy. Now, no one mentioned the possibility of over cooking the beans, but that’s what happened to me. Some went back to their near dry state (they weren’t eatable as they hurt your teeth to crunch!). but some were perfect, just like CornNuts. I think next time, and there will be a next time cuz I was pleased with the results and taste though they are a bit time consuming, I will take them out of the oven after one hour and let them cool to room temp to see if it takes care of the overbaked ones. Thanks for the post! I love low-fat and healthy snacking as I am a snackaholic always looking for something healthy to try!
I tried it and love them!!! Thanks for posting!
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SO helpful. just found your blog and i love it! i’m from Pittsburgh too! keep up the good work :)
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