Crispy Chickpeas
This straightforward recipe transforms humble canned chickpeas into a delightful, crunchy snack. Simply drain and dry them, toss with olive oil and smoked salt, then oven-bake until golden and crispy. Perfect as a healthy snack, salad topper, or savory garnish, these chickpeas are easy to make and addictive.
Equipment
- 1 Baking Sheet
- 1 Medium Bowl
- 1 Kitchen towel or several paper towels
- 1 Oven Mitts for handling hot pan
Ingredients
Main
- Vegetable oil cooking spray
- 2 15- ounce cans chickpeas drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons smoked sea salt
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
Notes
For ultimate crispiness, ensure the chickpeas are absolutely dry before tossing with oil; this is the most critical step. Avoid overcrowding the baking sheet, as this will steam the chickpeas instead of roasting them to a crisp. A single, even layer is key. While smoked sea salt adds a unique depth, feel free to experiment with other seasonings like a pinch of smoked paprika, cumin, or garlic powder for varied flavor profiles. Remember, they become significantly crunchier as they cool, so patience is rewarded. Store in an airtight container at room temperature to maintain their crunch, but they are indeed best consumed fresh within a day.