Crispy Chickpea Snack Mix Recipes

CRISPY ROASTED CHICKPEAS (THAT STAY CRISPY!)

Steps:

• Preheat oven to 375°F.
• Rinse and drain 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 and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it's not necessary to remove all of the skins.
• In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
• Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
• Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.

CRISPY CHICKPEA SNACK MIX

Steps:

• Heat oven to 350°F.
• Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet.
• Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly.
• Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

CRISPY CHICKPEA SNACK

Steps:

• Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
• Preheat oven to 400 degrees.
• Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.

COCONUT AND CRISPY CHICKPEA TRAIL MIX

Steps:

• Preheat oven to 400°F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.
• Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
• Do Ahead
• Trail mix can be made 5 days ahead. Store airtight at room temperature.