Have you ever tried to make crispy chickpeas and they didn't turn out crispy? Or they were crispy at first and then an hour later they were meh? Maybe you've shied away from making them because you weren't sure how to get it right. Well, I'm here to help!
I have tried various different methods so you didn't have to. I found what works and now I'm going to share it with you so you can make delicious crispy chickpeas at home.
How do I get crispy chickpeas?
1. Lower heat. I used to bake them at 400 and while that works it over-cooks them and they are only good right out of the oven. Baking at 350 for a longer time gives a more dehydrated effect leaving the chickpeas crunchy and crispy.
2. Fully dry and remove the skins. While this isn't 100% necessary I have found this step to make a difference in the overall crispiness.
3. Add oil and nothing else while baking. You will add seasonings at the end. I used to add seasonings before and it yielded a sometimes chewy chickpea.
Note: Adding oil in a mixing bowl isn't necessary. You can add the oil to the chickpeas while on the baking sheet and skip dirtying another dish.
Season the chickpeas with your favorite spices when they are warm out of the oven. Curry powder, paprika, Cajun, Moroccan, cinnamon, or whatever your heart desires.
They are best enjoyed immediately. If you have leftovers store them at room temperature. I've made the mistake of putting them in the fridge which causes them to get chewy and soggy especially if reheated.
Not all brands are created equal. Some brands of chickpeas will turn out better than others. You will also notice some need more time and some need less time in the oven. This recipe is simply a guide according to typically what works. In general if you want chickpeas with a little give (which sometimes I like) bake them for 45 minutes. If you want chickpeas with CRUNCH bake them for 50 minutes.
What should I do with them?
How To Make Crispy Chickpeas
Vegan | Gluten Free | Soy Free | Tree Nut Free
1 15oz can chickpeas
1 tbsp oil of choice
1/2 tbsp(+) seasoning of choice
Salt to taste
1. Preheat oven to 350 F.
2. Drain and rinse chickpeas. Transfer to clean dish towel and gently pat them dry removing the skins.
3. Transfer the dry chickpeas to a bowl and toss with oil then transfer to lined baking sheet.
4. Roast the chickpeas for 45-50 minutes. Optional to them a shake half way through.
5. Remove from the oven and while the chickpeas are still warm add desired spices and salt. Best if enjoyed immediately. Store leftover chickpeas uncovered or loosely covered at room temperature for up to two days.
If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!