Roasted Chickpeas
You want these to be audible when you bite into them. When done correctly, they keep that crunch for hours, making them a reliable staple to keep in a jar on the counter.
Dryness is your best friend.
If the chickpeas are damp, they will never crisp. Spend the extra two minutes rolling them thoroughly in a lint-free towel.
- rimmed baking sheet
- kitchen towel
- mixing bowl
What goes in.
- 15 ozcanned chickpeas, drained and rinsed
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspfine sea salt
Rolling for texture
Spread the rinsed chickpeas on a towel and roll them firmly back and forth. You are looking for a matte finish on the skins; if they look glossy or wet, keep drying.
The method.
Preheat and prep
Heat your oven to 400°F (200°C). Arrange a rack in the center position.
Dry the beans
Dump the rinsed chickpeas onto a clean kitchen towel. Fold the edges over and use your palms to roll them until they are completely dry to the touch.
Season
Transfer the dry beans to a bowl. Drizzle with the oil and toss until every chickpea is thinly coated. Add the salt and toss again.
Roast
Spread the chickpeas in a single layer on your baking sheet. Roast for 30 to 40 minutes, shaking the pan every 10 minutes to ensure even browning.
Cool
Turn the oven off and crack the door open, leaving the tray inside for another 10 minutes. This final carry-over heat dries out the center for maximum crunch.
Other turns to take.
Spiced
Toss with 1 teaspoon of smoked paprika or cumin immediately after removing them from the oven while the oil is still warm.
Zest
Add 1 teaspoon of fresh lemon zest and a pinch of black pepper after the chickpeas have cooled for 5 minutes.
When it doesn't go to plan.
Discard any loose skins that separate from the beans during the drying process; they will burn before the chickpeas are crisp.
Do not crowd the baking sheet. If the beans are touching, they will steam and lose their crispness.
If they aren't crunchy enough after cooling, put them back in the oven for 5-minute increments.
The ones that keep coming up.
Why did my chickpeas get chewy?
Usually, they weren't dried enough before roasting or they weren't kept in the oven long enough to draw out all the internal moisture.
Can I store these in an airtight container?
No. Airtight containers trap residual moisture and turn them soft within an hour. Keep them in a jar covered with a piece of parchment paper or a loose cloth.
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