Crispy Roasted Chickpeas
Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 15-ounce can chickpeas (drained and dried thoroughly ) or use dry chickpeas, soaked overnight.
- 1-2 tablespoons (14-28 ml) canola oil
- ½ teaspoon (2.5 g) sea salt
- 2 teaspoons (8 g) Creole seasoning
- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons (28 ml) canola oil
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (7 g) cinnamon
- ½ teaspoon (2 g) nutmeg ( (optional))
Instructions
- 1
Preheat oven to 400 Degrees F about (204 degrees C).
- 2
Line a baking or cookie sheet with a parchment paper, foil or a nonstick baking mat. Set aside.
- 3
The next step is to drain, rinse and dry the canned chickpeas really well, using a paper towel or dish towel, making sure you remove all the moisture. You can discard any excess skin that comes from the chickpeas.
- 4
Place the chickpeas on the baking sheet and then air dry for about 10-15 minutes, for best results.
- 5
Roast for about 30-40 minutes, shaking the pan 1-2 times throughout.
- 6
Remove from the oven and toast with oil , followed by spices (either sweet or savory). Return to the oven and bake until the chickpeas are crunchy - an extra 10 or more minutes, depending on your oven or chickpeas brand. Toss once halfway through baking.
- 7
Also, keep a close eye on the chickpeas. The last few minutes of cooking is crucial. They do brown up pretty fast.
- 8
Let it cool for at least 1 hour; the chickpeas will become crunchier as they cool.
- 9
Allow to cool. Store in an airtight container in a dry pantry for up to 1 week.