Crispy Roasted Chickpeas
These are a reliable staple for when you need a bite that cuts through the richness of a dinner party spread. They require patience during the drying phase, but the oven does the heavy lifting to turn a humble pantry staple into a tactile snack.
Moisture is the enemy of crisp.
If the chickpeas are damp when they hit the oven, they will steam instead of roast. Take the time to roll them thoroughly in a tea towel before adding oil.
- rimmed baking sheet
- lint-free kitchen towel
- colander
What goes in.
- 15 ozcan chickpeas, drained and rinsed
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspkosher salt
- 1/2 tspsmoked paprika
Forcing the moisture out
Spread the rinsed chickpeas on a towel and roll them firmly until they feel completely matte to the touch; even a small amount of residual water prevents the skin from hardening.
The method.
Heat the oven
Preheat your oven to 400°F (200°C) and ensure a rack is placed in the center.
Dry the beans
Dump the rinsed chickpeas onto a clean kitchen towel. Fold the towel over and roll them back and forth with your palms until they look dull and feel dry.
Season
Place the dried chickpeas on a baking sheet. Drizzle with oil and toss with your hands to coat every surface. Spread them into a single layer so they aren't touching.
Roast
Bake for 30 to 40 minutes. Give the pan a firm shake every 10 minutes to promote even coloring.
Finish
Remove the pan from the oven once the chickpeas are deep gold and feel hard to the touch. Sprinkle with salt and paprika while they are still hot.
Other turns to take.
Lemon Herb
Toss with 1/2 teaspoon of dried oregano and a teaspoon of lemon zest immediately after removing from the oven.
Spicy Cumin
Add 1/2 teaspoon of ground cumin and a pinch of cayenne pepper to the oil before coating.
When it doesn't go to plan.
Wait to add your spice blends until after the roasting is done; dried herbs and spices will burn and taste bitter if subjected to the full cooking time.
Let them cool completely on the baking sheet before storing; the residual heat continues to crisp the skins as they come down to room temperature.
If you find they lose their crunch the next day, throw them back in a 350°F oven for five minutes to wake them up.
The ones that keep coming up.
Why did mine turn out chewy?
The beans were likely not dry enough before they went into the oven, or they were crowded too closely together on the pan.
Can I use an air fryer?
Yes, set the air fryer to 380°F and cook for 15-20 minutes, shaking the basket frequently.
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