I feel like I’ve been roasting chickpeas for a long time, but I’ve never been able to get them super crispy, like the ones in the stores. Well, I’ve done it! Crunchy roasted chickpeas are the perfect customizable snack. If you are the type that sometimes does some mindless snacking, then this is perfect for you.
Chickpeas, also known as garbanzo beans, are a vegan and a gluten free source of fiber, protein, and iron. they are also a vitamin and mineral powerhouse. With folate, vitamin B-6, and magnesium, you can’t go wrong. Add some olive oil and you also have monounsaturated fat to add to the long nutrition list.
I seriously need more healthy snacks in my life right now. I have been making Christmas cookies non-stop and since no one likes a “healthy” Christmas cookie, they are all about as unhealthy as possible. It’s Christmas. I can’t mess with tradition.
So, these aren’t just perfectly pop-able, they are also great for that crunchy craving. I get that a lot. So, what’s my splurge food? It’s chips. I try not to keep them in the house, because I’ll eat them. These are a good craving buster. They are crunchy and salty.
Also, if you’re a big salad eater, like myself, you like a little crunch in there too. I ate these in my salad and they were perfect!!
So, what’s the secret to these getting crunchy? Two things. Removing the skin and olive oil and cooking time. That’s it. I roasted them at a high temp with olive oil and then I left them in the oven after the time expired, with the oven off. So, they cool off in the oven and just get crispier as they cool. I will admit, removing the skin from each and every chickpea is tedious, but totally worth it.
This recipe might just be a huge winner around January 2nd.
- 1 – 15 oz can chickpeas
- 1 Tablespoon extra virgin olive oil
- 1/8 teaspoon fine salt
- Preheat oven to 400°F
- Drain and rinse chickpeas
- Pour out onto a towel and dry off thoroughly
- Remove skins from each chickpea and discard skins
- Lay out on a baking sheet and drizzle with olive oil and sprinkle with salt
- Shake to coat
- Bake in oven for 30 minutes, shaking pan every 5 minutes
- After 30 minutes, shake one more time and turn off oven
- Leave in oven for 5 more minutes
- Remove from oven and let cool