Crispy Chickpeas

Crispy Chickpeas

This snack is not only tasty, it's also very healthy and relatively low fat (at least in comparison to potato chips!) because an entire sheet pan of chickpeas only needs 3 tablespoons of olive oil. Make as many as will fit in a single layer in your sheet pan and if you own two pans, you can double the recipe and cook both pans at the same time.

You can use any spice combination that you prefer but our mix of cayenne, cumin and sea salt works well with the chickpeas' mild, musky flavor. 

These are best right after they're cooked and are still warm, but should any be left over, they'll keep for a few days in an air-tight container.  Instead of canned, you can also use 2 cups of dried chickpeas that you've soaked overnight and then cooked in simmering water for 1 to 20 hours, until tender.  When making the recipe with dry chickpeas, measure them after they've been resusitated and cooked because the dried chickpeas will nearly double in size after they've been soaked and cooked.

Ingredients

Directions

  1. Pre-heat the oven to 400° F.
  2. Drain, rinse, and completely dry the chickpeas using a paper or clean kitchen towel. Remove and discard any skins that come off the chickpeas.
  3. Combine all the seasonings together in a small bowl along with the olive oil. Stir with a fork to combine.
  4. Spread the chickpeas in a single layer in a rimmed sheet pan. Drizzle the olive oil and spice mixture over the chickpeas and using your clean hands, toss to coat completely.
  5. Roast the chickpeas for about 35 to 45 minutes, giving the pan a shake every so often so that they so that they don't stick and cook evenly. Cook until the chickpeas become brown and crispy and darken a bit.
  6. Let cool in the pan (if you transfer into a bowl too soon when the peas are still hot they'll steam and soften). Taste and adjust the seasonings.
  7. Store after the chickpeas are completely cooled in an airtight container.

Category

Tags

ChickpeasHors d’oeuvresSnacks

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