Crispy Roasted Chickpeas
The snack that turns a can of chickpeas into something you eat by the handful.
Recipe Author
Riff Kitchen@riffkitchen
Crispy Roasted Chickpeas
The snack that turns a can of chickpeas into something you eat by the handful.
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.
- 5 prep · 35 cook
- 40 min
- servings
- 4
- effort
- Easy
Classic's note
Two rules: dry them properly, and season AFTER roasting. Spices added before the oven simply burn.
Method
6 steps · tap one to tick it off
Tips
Dry the chickpeas, then dry them again. Water left on the skins turns to steam and keeps them soft. Let them air-dry on the towel for a few minutes after rolling.
Leave space on the tray. Crowded chickpeas steam instead of crisping. Use a large tray, or two, so they sit in one loose layer.
Let one cool before judging it. They crisp further as they cool. Test a chickpea after a minute out of the oven before deciding they need longer.
Swaps
No Paprika (Smoked)? Chili powder, ground cumin or curry powder, the same amount.
No Garlic Powder? Onion powder, or a pinch of dried oregano.
Storage
Fridge: Best eaten the day it is made. They soften overnight in any container; a hot oven brings back some crunch.
Freezer: Not worth freezing: they thaw soft, and re-roasting only partly restores the crunch.
Serving: Serve at room temperature. To revive softened ones, roast them 5 minutes at 200°C and let them cool.
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.
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Classic's note
Two rules: dry them properly, and season AFTER roasting. Spices added before the oven simply burn.
Instructions
Follow the steps to perfection.
Tips
Dry the chickpeas, then dry them again. Water left on the skins turns to steam and keeps them soft. Let them air-dry on the towel for a few minutes after rolling.
Leave space on the tray. Crowded chickpeas steam instead of crisping. Use a large tray, or two, so they sit in one loose layer.
Let one cool before judging it. They crisp further as they cool. Test a chickpea after a minute out of the oven before deciding they need longer.
Swaps
No Paprika (Smoked)? Chili powder, ground cumin or curry powder, the same amount.
No Garlic Powder? Onion powder, or a pinch of dried oregano.
Storage
Fridge: Best eaten the day it is made. They soften overnight in any container; a hot oven brings back some crunch.
Freezer: Not worth freezing: they thaw soft, and re-roasting only partly restores the crunch.
Serving: Serve at room temperature. To revive softened ones, roast them 5 minutes at 200°C and let them cool.
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