Have you ever tried to make roasted chickpeas but had them come out unevenly: some crispy, some burnt and some not even fully dried inside?! This Crispy Roasted Chickpeas recipe is truly a winner: it’s so easy to make and results in the crispiest, most satisfying snack to have on hand at all times. You get tons of protein and fiber, not to mention super satisfying CRUNCH!
The Best Snack Ever
The things that I love most about this recipe are: how easy they are to make, how crunchy they are for that snack-y feeling, how well they keep, how portable they are, and how 100% Nutritarian they are.
You literally cannot go wrong with this snack. No salt, no oil and they’re PERFECT for traveling, or bringing with you to work, etc.
AAGGHH!!! I can’t get over how much I love these. And ever since I learned the magic trick to getting them perfectly crispy, my life hasn’t been the same. :P
The Magic Trick to Getting The Chickpeas Crispy
So I must, of course, give credit where it is due… I learned the secret trick from a fabulous food blogger who I mention on here a lot, Pamela Salzman. She has a recipe for Really Crunchy Chickpea Trail Mix Recipe, that you must check out.
When I saw the title I knew I had to see her secret…because even though I still love the type of roasted chickpea that isn’t completely dried out in the middle, I *really* wanted to know the secret to getting them perfectly crispy inside, because I knew it would make them last longer.
The secret is this: when you roast them, you get them to a certain point and then you just simply shut off the oven and let them sit in there for another 45 minutes to an hour. They literally just dry out that way.
That’s it! It’s so easy really, why didn’t I think of it before?
Genius. And I’ve perfected the Nutritarian way of making these so you can literally eat as many as you want and not feel a single pang of guilt. :)
How to Store The Roasted Chickpeas
Store the cooled, crispy roasted chickpeas in an airtight container. The thing is, I’d love to give you an indication of how long they last that way, but honestly, these never last more than 3-4 days in my house, so I have no idea what happens to them after that. :)
I would guess that since they are completely dried out, they’d last quite a while in an airtight container…a month or so? Anyone who can resist them for very long, let me know… :D
Drink Water With Them!
One thing I learned early on is that if you are eating these when you’re out an about, and this is the only thing you’re eating, you probably want to drink water with them because they will dehydrate you a bit.
This is because the chickpeas have no more water left in them at ALL, if you fully dry them properly in the oven. So when you eat them, they require a bit of extra water for digestion. So just make sure to drink some liquid when you’re having them, as otherwise you’ll end up with a dry mouth. :)
Yes, I know from experience. HA!
Vary Your Spices and Don’t Use Expensive Ones
For this recipe, I am giving you a very basic set of spices that almost anyone will have on hand in their pantry. (Of course, they’re even awesome with no spices, fyi).
But as you get comfortable with making them, feel free to vary your spices and even make some that are not savory. Think nutmeg and cinnamon!
What I learned in making these a lot is that you do lose about half the spice mix to drying out and falling off in the oven, so it’s best to not use expensive spices for this recipe.
I find that very light spices like garlic powder stick best, so you don’t end up wasting all the spices when they just fall off as a result of the chickpeas rolling around on the baking sheet/in their airtight container.
The flavor is very subtle with the spices, but definitely worth it, in my opinion. Though, if your tastebuds aren’t super Nutritarian-sensitive, you may not taste them very much. As your diet becomes cleaner and cleaner, you will appreciate the subtle flavors more.
Crispy Roasted Chickpeas Snack Recipe VIDEO
- 1 15-oz can chickpeas (garbanzo beans) or 1½ cups cooked chickpeas, salt-free
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- ½ teaspoon freshly ground black pepper
- Preheat your oven to 375 degrees F. Rinse your chickpeas under water and drain. While in the colander/strainer, sprinkle the chickpeas with the spices evenly and toss to distribute.
- On a foil- or silicone-lined baking sheet, spread the chickpeas evenly. Roast for 20 minutes, remove from the oven and use a spatula or fork to unstick the chickpeas from the foil and shake the sheet a bit to flip them around. Bake for another 15-20 minutes, or until they are golden brown but not too dark.
- Turn the oven off and let some of the hot air out of the oven for a few seconds. Put the chickpeas back in the oven, and let them continue drying in the hot oven for 45-60 minutes. Discard the burnt chickpeas. Let cool and store in an airtight container.