Crispy Roasted Chickpeas

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Satisfy your potato chip craving with this high protein, high fiber swap. This simple recipe for crispy roasted chickpeas is a staple for salty snack lovers.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: American

Keyword: High Fiber, Whole Foods

Servings: servings

Author: Miranda Galati, MHSc, RD

Equipment

rimmed baking pan
parchment paper
paper towel or kitchen towel
2 large mixing bowls

Ingredients

1 can (19-oz) chickpeas drained and rinsed
4 tsp avocado oil
½ tsp table salt or fine sea salt adjust to taste
popcorn seasoning powder (see notes) to taste

Instructions

Position oven rack to the middle and pre-heat to 400 F. Line a rimmed baking pan with aluminum foil (dull side up) and set aside.
Place a kitchen towel down on a flat surface and top with a few sheets of paper towel. Place chickpeas on top. Use another paper towel to gently roll the chickpeas, helping to dry them and remove their skins. Use your hands to remove and discard of any visible skins. Make sure chickpeas are thoroughly dried on all sides.
Transfer to a large mixing bowl. Toss with oil and salt.
Transfer chickpeas to your lined baking pan. Shake the pan to distribute chickpeas in an even layer with no overlap. Bake for 30-40 minutes, shaking the tray every 10-minutes for even baking. Remove your chickpeas from the oven when they're a rich golden brown color and crisp. Important note: Wash and dry your mixing bowl while these are baking — or get another clean one ready for the next step!
Remove from the oven and immediately transfer chickpeas to your clean and dry mixing bowl. Sprinkle with seasoning and toss to coat. Taste, and adjust seasoning or salt as desired.
Place chickpeas back on the parchment lined pan – don’t leave them to cool in the bowl or they won’t stay crisp. If your seasoning didn’t stick well in the previous step, add an extra sprinkle on the pan and leave the chickpeas undisturbed as they cool. Let them cool completely to room temperature before storing. Enjoy!

Notes

The sodium content in this recipe will vary depending on the type and amount of popcorn seasoning used.
You can use any powdered seasoning designed for popcorn or pretzels! The key is to make sure it's a finely milled texture so it sticks. I like the Kernel's brand, and any flavor will work!

Nutrition