CRUNCHY ROASTED CHICKPEAS
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!
Provided by Suzy Karadsheh
Categories Snack
Number Of Ingredients 4
Steps:
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Nutrition Facts : Calories 33.2 kcal, Sodium 78.8 mg, Fat 1.5 g, SaturatedFat 0.2 g, Carbohydrate 3.8 g, Fiber 1.2 g, Protein 1.4 g, ServingSize 1 serving
ACTUALLY CRISPY BAKED CHICKPEAS
Steps:
- 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 40-50 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. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
- 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 or salads! To store, place in a storage 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 in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.
Nutrition Facts : ServingSize 1 servings, Calories 120 kcal, Carbohydrate 14.7 g, Protein 4.6 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 427 mg, Fiber 4.2 g, Sugar 2.6 g, UnsaturatedFat 3.83 g
CRUNCHY CHICKPEAS
Roasted chickpeas tossed in salt and sumac make a healthy and easy snack. This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Provided by Level Agency
Categories Appetizers
Time 1h40m
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel-lined half-sheet pan. Top with another layer of paper towels and roll, pat to dry further.
- Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.
- Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
- Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.
SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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.
CRISPY CHICKPEA SNACK
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried herb or spice (we used garam masala).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
- Preheat oven to 400 degrees.
- Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.
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