Ingredients (serves 4)
- 1 400g can chickpeas (drained and very well drained + thoroughly dried)
- 1 Tbsp avocado or other neutral oil
- ½ tsp sea salt
- 1 tsp seasonings of choice (such as DIY Curry Powder, Shawarma Spice Blend, or chili powder)
- Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness! – or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point – it can interrupt the crisping process, so wait to add until after baking.
- Bake for a total of 45-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking.
- Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
- Serve as is or atop bowls of salads! To store, place in a Tupperware container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. I found that this helped them stay crispy longer. These are best on the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.
¼ cup contains ~14 grams of protein
Recipe adapted from https://minimalistbaker.com