Crispy Chili-Lime Roasted Chickpeas
Crunchy, spiced roasted chickpeas tossed in zesty lime juice and chili powder for a savory bite.
Recipe Author
Riff Kitchen@riffkitchen
Crispy Chili-Lime Roasted Chickpeas
Crunchy, spiced roasted chickpeas tossed in zesty lime juice and chili powder for a savory bite.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
This is a perfect high-fiber, shelf-stable snack that satisfies cravings for something salty and crunchy.
Method
6 steps · tap one to tick it off
Tips
Roast until they rattle on the tray. Shake the pan at 20 minutes. If they sound dull and squash when pressed, give them the full 25.
Toss in the lime while they are hot. Juice softens the crunch. On hot chickpeas it evaporates quickly, so spread them out in one layer to cool afterwards.
Discard skins that come loose. Loose skins burn and turn bitter on the tray. Throw away any that slip off while you dry the chickpeas.
Swaps
No lime juice? Grated zest of a lime instead. All of the flavor and none of the moisture, so they stay crunchier.
No ground cumin? Smoked paprika or ground coriander, the same amount.
Storage
Fridge: Best eaten the day it is made. The lime juice softens them within hours, and they turn chewy overnight.
Freezer: Not worth freezing: they thaw soft and the spices turn pasty.
Serving: Serve at room temperature. Five minutes in a 200°C oven crisps softened ones again; let them cool first.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This is a perfect high-fiber, shelf-stable snack that satisfies cravings for something salty and crunchy.
Instructions
Follow the steps to perfection.
Tips
Roast until they rattle on the tray. Shake the pan at 20 minutes. If they sound dull and squash when pressed, give them the full 25.
Toss in the lime while they are hot. Juice softens the crunch. On hot chickpeas it evaporates quickly, so spread them out in one layer to cool afterwards.
Discard skins that come loose. Loose skins burn and turn bitter on the tray. Throw away any that slip off while you dry the chickpeas.
Swaps
No lime juice? Grated zest of a lime instead. All of the flavor and none of the moisture, so they stay crunchier.
No ground cumin? Smoked paprika or ground coriander, the same amount.
Storage
Fridge: Best eaten the day it is made. The lime juice softens them within hours, and they turn chewy overnight.
Freezer: Not worth freezing: they thaw soft and the spices turn pasty.
Serving: Serve at room temperature. Five minutes in a 200°C oven crisps softened ones again; let them cool first.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix