Chicka Chicka Boom Boom [Roasted Chickpeas]
- Oct 27, 2016
- 2 min read
I love salty, savory snacks. Always have, always will. But, chips, as delicious as they are, provide no real nutritional value. And are a million calories (if you enjoy eating the entire bag, as I do). So I love that I recently discovered baked chickpeas. They're crunchy and salty and perfect for snacking.

But, considering a can of chickpeas costs about 99 cents, I wince every time I buy them at the store. A dear friend had once told me she made her own, so with this knowledge in hand, I set out on a quest to bake a batch.
Truth be told, I've attempted this a couple times before. I think there's some sort of magic trick that I haven't quite cracked yet. I've done them on the stovetop, I've baked them in the oven. I've covered them in olive oil, and I've left them naked, with just a touch of sea salt. I'm still not 100% convinced I've nailed but, but these were pretty good...as expressed by my dining companion who devoured them within 5 minutes.
you'll need...
1-2 cans of chickpeas
1 teaspoon of olive oil
hearty pinch of sea salt
sprinkling of smoked paprika (optional)
to prepare...
Drain a can of chickpeas and rinse (very well) in colander. I'd do two cans at once, as we polished off one can's worth within minutes. Shake off the excess water and drain well. Lay chickpeas on a clean dishtowel and let the dry out for at least a half hour (you can gently pat them, too). Preheat oven to 350. Add chickpeas to a metal baking dish or baking sheet. Roast in the oven until complete dry and crispy, about 45 minutes. They should be beautifully golden. Give them a shake at 20 minutes and again at 35 to make sure they crisp evenly and don't burn. Once cool, drizzle with the slightest amount of olive oil (you may not need an entire teaspoon), and toss well to coat. THEN add your seasoning (the olive oil will help the salt and seasoning adhere). I used pink Himalayan sea salt, and a sprinkling of smoked paprika.
...and thinks for the inspiration, JB!




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