If you’re a fan of crunchy savory snacks, boy do I have one of the healthy variety for you today. While I am a huge fan of potato chips, sometimes I crave a savory snack that doesn’t make me want to guzzle a huge glass of water. Chickpeas are a great source of protein that when roasted, can satisfy any savory snack craving. The best part? You can customize the seasonings to replace your favorite flavor of fried chips. Today, I’m sharing my favorite way to season these crunchy chickpeas and would love to know how you season yours!
The first thing you want to do is drain and rinse the can of chickpeas. I typically only make one can’s worth of chickpeas at a time because I’ve found that chickpeas don’t cook evenly if baked in larger quantities. After you’ve rinsed them with water, shake the colander to make sure you drain as much water as possible.
(More on the blog: Recipe: Fried Pickles)
Now, it’s time to dry them. Dump the chickpeas onto sheets of paper towels and spread them out into one layer. Let them sit out to dry for at least half an hour. The dryer the chickpeas are, the easier the skins will separate from the actual chickpea when it comes time to peel them.
After they have sat out to dry for at least half an hour, take your hands, place them on top of the chickpeas and move them in circular motions. This helps the outer skin separate from the chickpea, which you can see in the above picture. Place the peeled chickpeas in a bowl and continue to move the remaining chickpeas around in circular motions to help separate the skins. This can be quite a time consuming process because the skins don’t always separate so easily. For this batch, I did have to peel and/or squeeze the chickpea out of the skin for about a third of them – no big deal. Once you’re done peeling off the skin, go ahead and toss them in the trash.
(More on the blog: Recipe: Potato and Cheese Pierogis)
Now come times to spice these babies up. I like to use a relatively Mediterranean spice mix: equal parts paprika, cumin, garlic powder, onion powder and salt. Before you dump the spices into the bowl with the peeled chickpeas, give them a generous coating of olive oil. Once they’re all mixed up with oil and spices, lay them in one layer on a sheet pan and pop them in a 375 degree oven for 40 minutes. After the first 20 minutes, take out the pan and stir the chickpeas before putting them in for the last 20 minutes. Once they come out of the oven, I place the foil covered in chickpeas on a cooling rack to help them crisp up.
1 15 oz can of chickpeas
2 tsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
- Drain and rinse the can of chickpeas. Shake the colander to get out as much water as possible.
- Lay the chickpeas in an even layer on paper towels. Allow chickpeas to dry for at least 30 minutes.
- After at least 30 minutes, place your hands on top of the chickpeas and move them in circular motions. The skins will begin to separate from the chickpeas. Remove the skins from chickpeas and place the chickpeas in a bowl.
- Preheat the oven to 375 degrees. Cover a baking sheet in foil.
- Once all of the chickpeas are skin-less and in the bowl, cover them with olive oil and spice mixture.
- Pour the chickpeas onto the baking sheet and spread them into an even layer.
- Bake the chickpeas for 20 minutes then remove the pan from the oven and stir the chickpeas. Bake for another 20 minutes.
- Take the foil covered in chickpeas and place it on a drying rack for about five minutes so they do not continue to cook.
Have you tried crunchy chickpeas? What is your favorite healthy snack?