Crispy Roasted Chickpeas
The difference between a snack that is chewy and one that shatters when you bite it comes down to patience. Do not rush the drying process, and let the pan sit in the cooling oven to finish the job.
Dryness is the only requirement
If the chickpeas are damp when they go in, they will remain soft. Invest the time to roll them thoroughly between kitchen towels.
- rimmed baking sheet
- kitchen towels
- mixing bowl
What goes in.
- 15 ozcanned chickpeas, rinsed and drained
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspfine sea salt
- 1/2 tspground spices of choice, like cumin or smoked paprika
The towel-roll method
Spread the rinsed chickpeas on a clean kitchen towel, cover with a second towel, and roll them firmly. Do this until the skins look matte, not shiny.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and place the rack in the center.
Dry the chickpeas
Follow the towel-roll method. Remove any loose, papery skins that shed during the process, as these will burn.
Season
Toss the dried chickpeas with oil in a bowl until coated. Do not add salt or spices yet; they will draw out moisture and cause burning.
Roast
Spread in a single layer on the baking sheet. Roast for 30-40 minutes, shaking the pan every 10 minutes to ensure even browning.
Finish and season
Once deep golden and rattling against the pan, turn off the heat. Sprinkle with salt and spices while hot, then let them sit in the cooling oven for 15 minutes.
Other turns to take.
Spicy Heat
Toss with cayenne pepper and a hint of lime zest immediately after removing from the oven.
Herb-Infused
Add dried oregano and garlic powder once the chickpeas have finished their resting period.
When it doesn't go to plan.
Discard any split or damaged chickpeas before roasting, as they will burn faster than the whole ones.
Do not crowd the baking sheet; if the chickpeas are touching, they will steam instead of crisp.
If they are still chewy after the cooling period, put them back in the oven for another 5-10 minutes.
The ones that keep coming up.
Why did my chickpeas turn soft the next day?
Chickpeas are hygroscopic, meaning they absorb moisture from the air. Store them in a paper bag or a container with a loose lid rather than a vacuum-sealed bag to maintain their texture.
Can I use dried chickpeas that I rehydrated myself?
Yes, provided you cook them until tender and then let them air-dry completely on a rack for several hours before following the roasting steps.
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