Name: Crispy baked chickpeas
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 can chickpeas ((or dry chickpeas soaked overnight)); 1 tbsp avocado oil ((or other neutral oil with high smoke point)); 1 tsp sea salt; 2 tsp seasoning of choice ((I used my mediterranean blend which I also use for 'chicken-in-a-pita'. Recipe in notes below))

Crispy baked chickpeas. Yes, that is a thing. They are great to snack on, put on top of a salad, add to your falafel pita. And you can easily make them yourself. You just need an oven and follow my lead.

4 simple ingredients and 10 minutes of your time to get them in the oven, is what it takes to make these über crispy, über delicious chickpeas. Let’s do this!

Ok, so to get crispy chickpeas here is what you do:

use canned chickpeas

I use canned chickpeas to keep it as simple as possible, but if you like to soak dry chickpeas overnight that probably works as well. Rinse the chickpeas thoroughly, drain them and then dry them really really well. This is key to crispy chickpeas.

peel the chickpeas

Now here comes the one part that is kind of time consuming, but it makes all the difference, peel the chickpeas. Some might have fallen off already while you were rinsing and drying them. It is not hard to peel them; they will come off pretty easily.

bake the chickpeas

I add the peeled chickpeas to a mixing bowl and then add oil and salt (no seasoning yet!). Now they are ready to be transferred to a baking tray. Spread them out evenly and slide the tray in the oven. I bake them for 40-45 minutes at 350F/175C so not too high (you don’t want to burn them), but also not too low otherwise they won’t get crispy. After 30 minutes I turn the baking tray around and shake the chickpeas around for all around crispiness.

season the chickpeas

Once the chickpeas are out of the oven, it is time to season them. Use whatever seasoning you like. I have added my spice mix recipe below. Now let them cool off in the baking tray. The chickpeas will continue crisping when cooling down.

I told you it is simple. And even though it takes 45 minutes to get them crispy in the oven, you don’t have to do anything. While they are baking you can prepare the rest of dinner or lunch.

Because they are so crispy my kids have started asking for them as a snack. Sweet! So we all like these simple crispy baked chickpeas here in this household now. I am sure you will too. They are:

crispy – versatile – adjustable – healthy – flavorful – & pretty delicious!

As said, my kids love these as a snack. I love them on my salad for lunch. I also serve them in a pita with falafel for a weekday dinner. They are great in quinoa bowls, on a mediterranean style pizza or even on a tortilla pizza for lunch.

Crispy baked chickpeas

Chickpeas baked in the oven and spiced afterwards. Only 4 ingredients. To top salads with, stuff a falafel pita with or just as a (on-the-go) snack. Gluten free and vegan!

Print Recipe

Prep Time 10

Cook Time 45

Course Side Dish

Servings 4

Calories 179 kcal

Equipment

Oven
Baking tray

Ingredients

1 can chickpeas (or dry chickpeas soaked overnight)
1 tbsp avocado oil (or other neutral oil with high smoke point)
1 tsp sea salt
2 tsp seasoning of choice (I used my mediterranean blend which I also use for 'chicken-in-a-pita'. Recipe in notes below)

Instructions

Preheat oven to 350F/175C. Take out a baking tray and set aside.
Rinse the chickpeas thoroughly, drain them and then transfer them to a towel. Dry the chickpeas by rolling the chickpeas gently on the towels with your hands. Try to get as much moisture out as possible.
Once they are dry, peel the chickpeas. Some might have fallen off already while you were rinsing and drying them on the towel. If not, they will come off pretty easily.
Add the peeled chickpeas to a mixing bowl. Add oil and salt, but don't season them yet. This way they get even crispier.
Now they are ready to be transferred to a baking tray. Spread them out evenly and slide the tray in the oven for 40-45 minutes at 350F/175C. After 30 minutes turn the baking tray and shake the chickpeas around for all around crispiness.
Remove from oven and toss with seasoning. Use whatever seasoning you like. I have added my spice mix recipe below.
Now let them cool off in the baking tray. The chickpeas will continue crisping when they are cooling down.

Notes

Spice mix:

1/4 tsp ground cinnamon

1/4 ground cardamom

1/2 tsp turmeric

1 tsp coriander seeds (toasted and ground in a mortar and pestle)

2 tbsp of cumin seeds (toasted and ground in a mortar and pestle)

1/2 tsp ground ginger

2 tsp smoked paprika

1/8 tsp cayenne pepper (or sub for black pepper to keep it mild (for kids))

Grind coriander and cumin seeds. Add all ground spices to a jar and shake well.

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Seasoning is not counted in this nutritional information.

Keyword gluten free, vegan

DID YOU MAKE THIS RECIPE?

If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious.kitchen. Awesome! You can also find us on Facebook and Pinterest.