Craving for a spicy and salty snack? Try making these crispy chickpeas! This snack is perfect for anyone who wants to indulge in something crunchy and flavorful without feeling guilty. Unlike deep-fried snacks, crispy chickpeas are roasted, making them a healthier option.
One of the main challenges in making roasted chickpeas is ensuring they stay crispy. To achieve this, bake them long enough and remove some of the skins before baking. This helps to retain the crispiness and avoid soggy chickpeas.
- 3 cups of cooked chickpeas
- 2 tablespoons of olive oil or ghee
- 1 ½ teaspoons of chili powder (optional)
- 1 teaspoon of black pepper
- 1 teaspoon of cumin powder
- ¾ teaspoon of salt
- Preheat the oven to 180°C.
- Rinse and drain the chickpeas and pat them dry with a towel to remove excess moisture.
- Place another towel on top of the chickpeas and rub them with your hands to remove as many skins as possible.
- In a small bowl, mix the chickpeas with olive oil (or ghee), chili powder (if using), black pepper, cumin, smoked paprika, and salt.
- Spread the chickpeas in a single layer on a lined baking sheet. Avoid overcrowding.
- Bake for 45-60 minutes, shaking the pan every 15 minutes, until the chickpeas are crispy and dry.
- Remove from the oven when the chickpeas are browned but before they become very dark and hard.
- Allow the chickpeas to cool for about 10 minutes before storing them in an airtight container. They will crisp up even more as they cool.
- Calories: Approximately 260 per cup of chickpeas
- Protein: Approximately 14g per cup of chickpeas
- Fiber: Approximately 12g per cup of chickpeas
- Fat: Approximately 7g per cup of chickpeas
- Make sure to bake the chickpeas long enough to keep them crispy. If you want to consume them right out of the oven, reduce the bake time accordingly.
- Removing some of the skins before baking can help the chickpeas stay crispier, but don't worry about getting them all off.
- Keep an eye on the chickpeas towards the end of the cooking time as they can burn quickly.