Roasted Crispy Chickpeas 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 ROASTED CHICKPEAS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• If you're using canned chickpeas, place them in a colander and rinse them under cool running water.
• Fold a large dish towel or flour sack in half, placing the chickpeas between. With your hands laid flat, roll the chickpeas using the palm of your hand and extended fingers to move the garbanzo beans around. Try to remove as much of the moisture as you can.
• Once dried, pick away any skins that have noticeably become detached or loosened by gently pinching the chickpeas between your thumb and forefinger. Repeat rolling the chickpeas one more time for good measure.
• Spread the chickpeas onto a rimmed baking sheet lined with parchment paper or silpat (affiliate links), lightly greased is ok too. Drizzle with a teaspoon or two of olive oil, add seasoning and mix well to coat. Arrange the chickpeas across the baking sheet in a single layer.
• Bake for 40 - 45 minutes, stirring every 10 minutes or so. Once done let cool a bit before using or storing.
• Chickpeas will stay crispy and crunchy stored in an uncovered or loosely covered bowl or container. When stored in an airtight container they will soften up and lose their crunchy texture. Will last on the counter for 5 days or so.
• Serves 3, 1/2 cup per serving.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

CRISPY ROASTED CHICKPEAS

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
• Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
• Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
• Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

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.

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!