{"id":42176,"date":"2024-04-11T16:25:58","date_gmt":"2024-04-11T21:25:58","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=42176"},"modified":"2024-09-12T14:02:04","modified_gmt":"2024-09-12T19:02:04","slug":"roasted-chickpeas-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/roasted-chickpeas-recipe\/","title":{"rendered":"Crispy Roasted Chickpeas"},"content":{"rendered":"\n

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Want to roast chickpeas that are actually<\/em> crispy?<\/strong> You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus<\/a> and salads<\/a>.<\/p>\n

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.<\/p>\n

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These roasted chickpeas are legitimately so<\/em> gloriously crisp that they are popcorn<\/a>-level irresistible.<\/strong> In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.<\/p>\n

The trick is in the method.<\/strong> I found some helpful clues in a New York Times recipe<\/a> by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!<\/p>\n

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How to Make Perfectly Crispy Roasted Chickpeas<\/h2>\n

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.<\/p>\n

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  1. Pat the chickpeas as dry as possible before baking.<\/strong> Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.<\/li>\n
  2. Do not add oil or salt yet.<\/strong> Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).<\/li>\n
  3. Roast until the chickpeas are crisp and golden in spots,<\/strong> shaking the pan after every 10-minute interval.<\/li>\n
  4. Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes.<\/strong> I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.<\/li>\n
  5. Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings.<\/strong> Enjoy.<\/li>\n<\/ol>\n

    Watch How to Make Crispy Chickpeas<\/h3>\n\n
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    Roasted Chickpea Flavoring Suggestions<\/h2>\n

    While the chickpea flavor shines best in its basic form, you might have fun adding spices. Here are a few options that I enjoyed:<\/p>\n