Crispy Chickpeas

Chips have met their match. These crispy roasted chickpeas are the crunchy, salty, completely satisfying snack that I started making when I wanted something to munch on that wasn’t going to make me feel terrible afterward. One can of chickpeas, a little olive oil, some seasoning, and forty minutes in the oven and you have a high protein, high fiber snack that hits that same crunchy salty craving without any of the junk. I make a batch almost every week and they never last more than a day.

The secret to getting them truly crispy — and I mean actually crunchy, not chewy — is drying them out completely before they go in the oven and peeling the skins off. I know that sounds tedious but it takes maybe five minutes and it is the difference between a crispy roasted chickpea and a sad, chewy one. The skin holds in moisture and prevents that satisfying crunch from developing. Take the extra few minutes, peel them, let them dry, and you will not be disappointed.

The seasoning options are where it gets fun. This recipe uses a simple garlic and onion powder blend which is classic and works on everything, but you can take these in so many directions. Smoked paprika and cumin for a smoky situation, everything bagel seasoning for something a little more fun, cinnamon and a pinch of sugar if you want to go sweet. The base technique is the same no matter what direction you go. Master the method once and then remix it however you want.

These crispy chickpeas are the perfect healthy snack to keep on the counter for the week, toss on top of a salad for crunch, or throw in a trail mix situation for some extra protein. They are naturally gluten free, packed with plant based protein and fiber, and made with five pantry staple ingredients. The easiest high protein snack you’ll add to your rotation this week.

Crispy Chickpeas

Oven roasted crispy chickpeas seasoned with garlic powder, onion powder, olive oil, and sea salt. The skin peeling step is the secret to getting them genuinely crunchy all the way through. High in protein, high in fiber, naturally gluten free, and made with five simple pantry ingredients. The perfect healthy snack, salad topper, or chip alternative ready in under an hour.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Snack

Ingredients

  

• 1 can garbanzo beans drained
• 1 tbs olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

 

• Drain your chickpeas, rinse well and lay out on a kitchen towel.
• Fold half of the towel over the top of the beans and gently rub to dry. Some of the skins may fall off.
• Peel skins off of the chickpeas (this is crucial to making the chickpeas crispy! You can skip this step but they won’t be as crispy.) Allow chickpeas to dry out about 10 min.
• Preheat your oven to 350F.
• Place dry chick peas in a bowl and toss with olive oil and salt.
• Spread on a baking sheet and bake for 40 min, shaking the pan half way through to ensure crispiness on all sides.
• After toasting, sprinkle garlic powder, onion powder (and any other seasonings of choice) on the chickpeas and toss.
• Chickpeas are best enjoyed on the first day but can be kept in a bowl or container with the lid cracked for up to 3 days. Enjoy!