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.
CRISPY ROASTED CHICKPEAS RECIPE
Packed with protein and fiber, oven roasted chickpeas make a great snack or crispy addition to salads, soups and meal bowls.
Provided by Julie | The Simple Veganista
Categories Snack
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 116 calories, Sugar 2.6 g, Sodium 197.6 mg, Fat 4.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15 g, Fiber 4.2 g, Protein 4.8 g, Cholesterol 0 mg
CRISPY ROASTED CHICKPEAS (THAT STAY CRISPY!)
This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They're spiced with chili powder and cumin.
Provided by Sonja Overhiser
Categories Snack
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 112 calories, Sugar 0 g, Sodium 265.2 mg, Fat 5.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 12.7 g, Fiber 4.2 g, Protein 4.6 g, Cholesterol 0 mg
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