Go Back
Crispy Roasted Chickpeas, Sweet or Savory

Crispy Roasted Chickpeas, Sweet or Savory

Roasted chickpeas are a crunchy snack you can make from a single can. The difference between crunchy and chewy is moisture: dry the chickpeas thoroughly, roast them in a single layer, and let them cool in the switched-off oven so they keep drying out.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz / 425 g each) organic chickpeas drained and rinsed, or 3 cups cooked
  • 1 1/2 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1 tsp smoked paprika savory mix
  • 1/2 tsp garlic powder savory mix
  • 1/2 tsp ground cumin savory mix
  • 1 tbsp maple syrup sweet mix, instead of the savory spices
  • 1 tsp ground cinnamon sweet mix

Method
 

  1. Heat the oven to 400°F (200°C).
  2. Spread the chickpeas on a clean kitchen towel and rub gently to dry them. Discard any skins that come loose. Let them air-dry for 10 minutes if you have time.
  3. Toss with the olive oil and spread in a single layer on a rimmed sheet pan.
  4. Roast for 25–35 minutes, shaking the pan every 10 minutes, until golden and crisp. Bite one to test; it should crunch all the way through.
  5. Savory: toss the hot chickpeas with the salt, paprika, garlic powder and cumin. Sweet: toss them with the maple syrup, cinnamon and a pinch of salt, return to the oven for 3–4 minutes to set the glaze.
  6. Turn off the oven, prop the door open slightly and leave the chickpeas inside for 15 minutes to finish crisping.

Notes

  • Use a large pan so the chickpeas have space; overcrowded chickpeas steam and stay chewy.
  • Cooking times vary by oven; start checking at 20 minutes.