:). They aren’t on your webste.. I peeled the chickpeas, which i do for hummus as well. Heat a large, high sided skillet over medium heat. I took the time to peel each bean. These came out mushy for me. It’s the air drying that made the difference as I didn’t have the patience to peel every one, though lots fell off in the cooking. Delicious <3. Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. I thought the pizza mesh rack was a good idea….. maybe next time. Rinsed peeled and put a little seasoning salt on ( no oil) and baked for 40 minutes. Hmm, it’s worth a shot! That method works for baked seasoned chickpeas, but this newer version definitely crisps up more! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! It’s super helpful for us and other readers. They’re: CrispyFlavorfulSimple to makeVersatileHealthySnacky& SUPER delicious. I made fresh chickpeas yesterday as I was planning to make some oven baked today. on the mesh rack in convection oven. I use just a teaspoon of oil and a 425 temp for 30 minutes in the past. Do i have to cook before I crisp? Next time, would you mind leaving a rating with your review? Remove from oven and toss with seasonings (if desired) while still warm. I made this because I batch cooked more chickpeas than I could fit in my freezer containers and I didn’t know what to do with the extras. OK Thanks! We love to eat, travel, cook, and eat some more! Thanks, Dana! I baked it for 35 minutes in 160 deg celcius because I know my oven, it was perfect. Worked perfectly! I made these tonight and they were exactly what I was craving! Maybe its due to cooking under pressure. And if too low, no crisping seems to happen for a very long time. Thanks so much for sharing, Jeannette! Reduce heat to medium. I did one can in the fryer at 360 for 15 minutes. And I used 2 cups boiled garbanzo beans. Ok so last night I painstakingly peeled all my fresh cooked chickpeas while watching Ghost Adventures and then made these, thinking they would go on some sweet potatoes I’d already baked with tahini and kale (a favorite meal). I saw a tip on how to remove skins easily. For example, I’ve found that the Whole Foods’ brand chickpeas skins are super loose and they don’t crisp well unless peeled, and Aldi’s chickpeas are more firm (these are my favorite for roasting and I hardly peel any of the skins). I sprinnkled with no salt organic seasoning from Costco and fine sea salt. Pretty much followed directions but did lightly season with ground sea salt and black pepper, garlic powder and fresh garlic slivers. Yes! Better luck next time! So far the 1st batch is super crispy. Followed the recipe exactly and they turned out perfectly. Thanks so much for the lovely review, Marina. I followed the recipe exactly as shown – making sure the chickpeas were super dry before baking, and peeling the skins – and they turned out perfect. Excellent! Also during the softening process, I used vegetable broth. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Tip #5 is to let the chickpeas cool once out of the oven, and tip #6 is to store without a sealed lid. Hi Sophie, I’d give them more time – oven heats can vary. They were definitely crispy.. I tossed with a mix of smoked paprika, sugar salt and cayenne. And they play so well with others 😉 I have also used a “panning for gold” method. Remove any loose skins. Thank you so much :). I sprinnkled with no salt organic seasoning from Costco and fine sea salt. HI Michelle, hmm… I’m not sure. Tip #5 is to let the chickpeas cool once out of the oven, and tip #6 is to store without a sealed lid. Turned out too crunchy….broke a tooth. How long are they good for, and what is my best bet for storing properly?? Spread evenly on the baking sheet. Such a great thing to snack on and so much more affordable than store-bought chickpea snacks! I have attempted crispy chickpeas several times and they have never been crispy. They start firmer and drier than canned, so they get crisper. I make these in the evening for next days lunch all the time. I love it. Then I oven roasted for 25 more minutes. Either way, the chickpeas will crisp up. This is really looking tasty and crispy chickpeas baked. Not an ounce of moisture… I have had these once before out at dinner and loved them. We’d LOVE to see what you come up with. If I don’t let the chickpeas dry out enough first, it takes about 30-40 minutes to crisp up. Note: peeled chickpeas cook faster than unpeeled. However if you are going to peel, you could try rubbing them with a paper towel to help loosen the skins easier. on them for a crunchy sweet and ADDICTING snack — I bet that would be great for these chick peas also!! This sounds great! folowing your storage recommendations. I go the no oil route–so drain only and no rinsing. I have also done a similar thing with brown or green lentils — you can make them savory or dust some cinnamon and sugar (or apple pie spice, even!) I discovered that if (1.) I usually soak a whole bag then use half for this and half for falafel. All that to say something should be fixed in the near future! I’m about to crisp up some chickpeas and the chickpeas I have are a large bag of dry beans. So delicious and peeling the ‘peas really does make a difference. Thank you!!! Alternatively, seal well and freeze up to 1 month. I just made these hoping to have them with a Moroccan lamb dish but they came out pretty bad. 5-Part Guide to Delicious Vegetarian Eating! Would you allow me to share this with them as long as I give you full credit? I’ve made them and stored in a jar and 2 days later they smelled a little funky. We’re glad you’re a fan :D. Hey, I had success with version 4 from this recipe. Too acidic and lacking on spices. Was just thinking more oven time bust wasn’t sure. Will add them to a salad or just snack on them. Hi Jul, we haven’t tried it, but typically lowering the temperature by about 25 degrees Fahrenheit with a convection/fan oven is best. Hi Alyssa, we find they keep well at room temp for a few days. These are so yummy! Could you give more details on how you do this? Fill it with water and rub the peas together to sluff off the skins. After I cook for a minute and leave covered for an hour am I then ready to rinse and bake?? I used black chickpeas and didn’t peel very many of them because they have a thicker, tougher skin, but they came out super crispy anyway. I just kept them in the longer cooking (around 1.5 hrs) as I had a lot of beans in both (double) ovens and multiple racks. I used peanut oil which imparted a nice taste. I also soaked and boiled my own garbanzos, ways better, in my opinion. It’s super helpful for us and other readers. Plus, spicy foods are supposed to increase your metabolism! If I add a bit of salt to them, the grit causes e en more friction and chickpea molting. My oven is finicky so I needed an extra 5 mins. I used 1/4 tsp of chili powder, I’m not a spicy food gal, but they were Very Good! So glad you loved it! Add the soy sauce and sesame seeds, tossing to combine. The less moist (ew, sorry) the chickpeas are, the crispier they will become! Hello! Salt and garlic masala spices added. Loved this snack! Instead, crack lid so they can “breathe” a bit. Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed). It’s no secret I’m a fan of roasted chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. I also have a convection oven and I use the convection setting, I think it helps dry the chick peas out a bit more. What is a “neutral oil”? I had never thought to add roasted chickpeas to a salad for some crunch, but now I feel I have to! Perfect! I thought I was being clever…… I got very dry and very crunchy chickpeas. I save silica gel packs that come with many non-food purchases. Thank you. I made some today and they were simply wonderful. Discard any loose skins from the outside of the chickpeas. How long will these stay? Let us know how it goes, Marilyn! They are best used within two days. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. NEED to make this ASAP! Then… Preheat the oven to 425 and drain and rinse your chickpeas. Don’t cover until completely cool. I’ve never used home cooked chickpeas, only canned. Omg! I’m a bit of a picky eater and I made these. Spread the chickpeas on a kitchen towel and pat them dry. The magic of this 4-ingredient, easy recipe starts with cooked chickpeas. We create & photograph vegetarian recipes Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Some of the skins should start coming off. So excited to try. I used them as a snack and to top a yummy vegan salad. I made the no-oil version last night and they were super yummy! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Mine came out like crunchy peanuts!! ? Today, however, I took delivery of an air fryer (not a fancy, branded one, you understand) and followed the recipe again and… well, the thing is going to pay for itself in chickpeas alone – I did not even bother peeling the skin. I am pretty much vegan and I’m always felt bad because I didn’t really like garbanzo beans. That’s it, friends! It took a while to peel the skins, but totally worth it! I checked them in the oven a few times to make sure they weren’t cooking too quickly, but still rocks after I took them out of the oven:(. Thanks for sharing! Yes! And when it comes to crisping chickpeas, every little bit helps! Followed the recipe as described – they turned out perfect. folowing your storage recommendations. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. I dump the peas in a deep bowl. What I’m saying is: They’re delicious on pretty much everything! I added the Northwoods Fire and Roasted Garlic from Penzeys Spices. Thank you. These turned out perfectly! When very dry, toss in canola or neutral oil. Crispy and delicious and crunchy! Transfer the baking sheet to your preheated oven and roast for 20 minutes, or until crispy. Thank you for this, Dana! Is it okay to not refrigerate them them… I have been eating them for the past few days- I put them in a weck jar on the counter.. now I just looked it up and it says dont leave for more than 4 hours!!? DO NOT add the other seasoning at this point – it can interrupt the crisping process, so wait to add until after baking. Too rack of oven for 2o min. I also do that with my steaks for a couple of days to get the best crust (sorry vegans). Love this recipe! I followed your instructions exactly and, yes, they are the crispiest! Nice crispy chickpeas. I added my seasonings and baked them a second time. These were delicious! I drain and rinse then dump them in a large than average holed colander. I put some on our (2) salads and then by the time the evening was over, I had eaten all the rest. Great tips! Hi Lobna! Once your chickpeas are dry, this brings me to tip #2: Peel the skins! *Nutrition information is a rough estimate calculated with oil. I only peel them if they are really coming off, I don’t try to force off the ones that are tightly adhered. I used home-cooked instead of canned and it worked really well. I’ve stored mine in a sealed ziploc bag after cooling and they stayed crispy for weeks! I agree, chickpeas are so great in an air fryer. Still crunchy the next day! But if your room is really hot, they could spoil faster. Absolutely delicious – thank you so much for the recipe. I want to make these and keep on hand during a road trip for a healthy, easy snack. I was amazed at how good these were after having lackluster results from baked chick pea recipes in the past. Thanks for your recipe and great tips. Thanks for the recipe – it works! They come out great. Perfect way to use all those extra chickpeas after opening the can for aquafaba. delicious, and healthy too? And another in the oven following the directions above. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. Alternatively, seal well and freeze up to 1 month. 20 minutes is way less time to get to crunchiness. I have tried roasting garbanzo beans several times with less than stellar results — slightly chewy, and worse. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Roll them around rubbing with a clean dish towel ;). I made these before I read your recipe with skinned chickpeas that were not canned but from my freezer. :). Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture. Guess I got carried away. Hi! I’m really trying to omit added oils from my diet and I love that you gave an alternative. Any thoughts on trying this in an Air Fryer? I used a little garlic salt and some chili powder. Add the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted. These are a great salty snack alternative to nuts. (drained and very well drained + thoroughly dried), (if avoiding oil, omit and don’t rinse chickpeas out of the can – just drain). Preheat the oven to 425°F and line a large baking sheet with parchment paper. After they’re done cooking, I actually like to leave them in the oven for about 5 minutes as the oven is cooling down. I’ve eaten a good portion of them just off the pan. I got most of the skins off but will try to speed up the process next time by not being so diligent. 3. Thank you for the recipe, they are perfectly crisp… I love this recipe. I went for canned because: easy. I used garlic powder and a tiny bit of jalapeno powder. I just did. Doing so lets the chickpeas breathe and stay crispy longer than just 1 day. Try these chickpeas with my Curry Roasted Fennel Salad, Garlicky Kale Salad, Sweet Potato Noodle Pasta, Curried Butternut Squash Soup, Butternut Squash Pizza, Greek Goddess Bowl, or Sweet Potato Chickpea Buddha Bowl! Love always ? Cooked for about 50 mins in a 350 degree oven and they’re beautifully crispy! Question: would the same process (skinning, etc) be recommended for other beans? If I am not using can garbanzo beans, but natural ones, do I cook first? The print function should work on a computer if you have access to that. Did you make any modifications? We’ve always done them at 385. Now, it’s time for oil (if oil-free, you’ll omit this step) and salt. Can see me making this on a regular basis. It sounds like the fact that it was a convection oven might have been the issue. yep! Can’t wait to get to it! Topped the final product with some black truffle salt and WOW. I think every oven might be different, this is what works for me. I’ve tried also without oil I find they also get hard instead of crisp. I have to admit I’ve overlooked chickpeas and forgotten that they actually have a decent amount of protein, so thank you for reminding and or educating me on this. I tried your version and yes, they are much crispier than using a higher temp. For Food blog), Hey! Ovens can vary – also, make sure they were dried well after rinsing. Required fields are marked *, Notify me of follow-up comments via e-mail. I could eat these every day.. Quick question, where do you get your cute spoons from? I have made these about once a week for two months. We are so glad you enjoyed these! Very crispy and crunchy, I rinsed and dried them well. Chickpea skins came off pretty easy. Just wondering how the texture will go with freezing. – or simply remove the skins that come off. For the chickpeas shown above, it took my pressure cooker 15 minutes to reach full pressure, then 10 minutes at full pressure to cook the beans, followed by a 20 minute natural release cool down — a total of roughly 45 minutes to achieve tender beans. Have a question? BTW, cooking chickpeas in a pressure cooker (about 3 whistles) is much faster and also somehow ‘loosens’ up the skins…some to the extent that they are already off the chickpeas. I absolutely love this snack and topper, thank you. Like, it’s a real thing! I don’t think they’re going to be around long enough to worry about storing them. Cast iron skillet helps make an extra crunchy chickpea. ;) Tony. I did not use oil. You could use any word processing app, even notepad if u wished. Wow – these are so tasty and sooo crispy! Hi Amy, I’m glad you loved them! The peeling isn’t difficult; just tacks on a few minutes to the prep time. Place the tray in oven as it preheats to slowly dry them further. I tried making a couple of times and they ended up like rocks. You mention that they can be frozen (I am making a big batch). They will stay crunchy for more than two weeks, but I eat them all before then anyway. Thanks! Hey there, can I ask you at witch temperature & how long in the air fryer? Made these for my son during his nap as part of a nutritious snack plate since he hasn’t been eating well at meal times. Ahhh I’ve been waiting for this post! Instead, crack lid so they can “breathe” a bit. Xo. My chickpeas were dry but even after 20 mns they didn’t crunch up! That’s the best tip, letting them dry unwrapped on the baking tray in the fridge overnight to get them super dry. Relatively easy to prepare except for peeling the skin (but worth the effort). I’ve tried many of, “Crispy Chickpeas” recipe and this is by far the most straightforward and well amazingly delicious recipe! This recipe worked perfectly! they roast beautifully and never last long. Let me know :). Cover the pan and cook another two minutes. Love that seasoning tip. We have never had that happen! WOW, what a difference, I even found them tasty just plain (usually I struggle eating them plain). Cover, select the manual setting and cook on high pressure for 10 minutes. Hi just wondering if these could be made minus chickpeas? Thank you. I agree that they can vary by oven (and also by brand of chickpea) – mine cook between 20-30 minutes at 400. Drain, rinse, and pat them dry first. So 350 degrees is the sweet spot. Update: They actually turned out! I love your recipes, just wanted to make this one easier, so this is my version…. and once with a spicy/sweet bbq blend and an extra pinch of chipotle for my husband who requested heat in the second batch. How can you defrost and use them after freezing? So crunchy! Thanks so much for sharing, Sheila! I also recently tried fava beans like this. I remembered a recipe by you with something like a curried paste, lemon etc… it was amazing! They turned out well. Would olive oil work too? I’d like to try black beans, cannelini and fava. Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes: For more snacks and appetizer ideas, check out this post! Just be sure not to overcook them – if they’re mushy they won’t stay in tact to become crispy later in the oven. 30 minutes at 400 F did it for me. It actually sounds like yours may have been overbaked? But I also suspect you could use home-cooked if that’s your thing. This time around I started w/ 2 kg of beans (I batch cook) and I’m 1/2 way thru’ roasting the entire lot. Let me know when you can. Use natural pressure release. These are so good! Notify me of followup comments via e-mail. Then I take them out, season them, and enjoy. Thanks! Quick question on chickpeas… I have tried baking them before and it is hard to get them crispy so I really appreciate your tips and recipe! Glad to have found your site! I’m not really sure what I did wrong apart from the heat being very slightly (4°C) higher than the recipe. But I’d say just try leaving them at room temperature and/or reheating in the oven to dry them out (freezing adds moisture). Your roasted chickpeas are ready to eat. )but usually make it from canned chickpeas. I sprayed them with a little pam cooking spray and sprinkled on some Montreal Chicken seasoning. I set my oven at 400 and baked them for approx. Recently, the Magnolia line at Target has started carrying cute tiny wood bowls and things, I peruse their stuff often! It was almost like eating rocks. After making your recipe, I barely have any left! Add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups (710 ml) of water. We are so glad you enjoyed them! Recipe worked perfectly. We’re so glad it worked well! Just curious if it’s been tried. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. If I make it with oven with fan, do I need to change temperature or duration? I love them in the air Fryer! Unfortunately, in that recipe, it only mentioned putting them in for 25 min….seemed too short as they weren’t very crisp, and I was also instructed to add the spices while they cooked. Doubled recipe, baked first, then tossed with random seasoning blend – Great tip! I added oil and salt before baking, baked until crunchy then tossed them in 2 TBS maple syrup with 1 tsp vanilla extract and baked again for about 15 mins. Baked them today for around 30 mins and they came out perfectly! Enter: roasted chickpeas. I realize that’s not helpful! Put them in the oven directly from draining? They turned out perfectly! Love your recipes! Check out this tutorial! I could easily see this as my new favorite snack. Popped them back in the oven for another 8 minutes and still not quite as crisp as to have a crunch. Thanks so much! https://www.pressurecookrecipes.com/instant-pot-chickpeas/ Just dry roast the beans. Next step is tip #4: Bake at 350 F (176 C) for 45-50 minutes. Agreed – the oil is necessary 🙂, What happens if you don’t add oil? Copyright © 2021 Love and Lemons, LLC. I think it has possibilities. Best recipe for a simple, nutritious snack or as an add in for so many other dishes! These look great but I can’t get on board with LEGUMES. Hi…love this recipe and have made it many times. I just can’t get the consistency right, they are either too firm or over cooked! Simple methods, BIG flavor, so crunchy and delicious! Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Fingers crossed! Awesome!!! This worked perfectly! I have a bag as well can you let me know how to follow the recipe with the dried chickpeas, Hi Aleksandra, we haven’t tried it, but another reader mentioned the following: “I cooked my own chickpeas from dry, drained and layed out on a parchment lined cookie sheet. Too bad I only had 1 can of garbanzos…I would have made more. They’d also be equally tasty on my Mediterranean Baked Sweet Potatoes. Awesome when I am craving my favorite potatoes chips, but with way less calories and fat! And peeling does help. Fantastic and so easy. There’s a brand called Omena that I find at whole foods that’s also very good. Keep them in one layer and put into a 375 pre heated oven for 45 minutes. I collect tiny spoons wherever I see them, especially when I’m traveling… I think I got one at a now-closed ceramics shop in Austin, I think the other two I picked up in Japan. Just tried these in my air fryer today. Chickpeas are a more firm bean, so I’m wondering if the other’s wouldn’t get crispy. I recommend smoked paprika and cumin as a seasoning (an idea I found on the Yay! My oven does not have increments of 5 so I had to cook them at 180°C, and I cooked them for about 25 minutes because they were starting to get pretty brown. After speed-soaking (bring to a boil, let sit 1 hour), I pressure cooked for 9 minutes. So, garbanzo beans are on my grocery list because I think I’ll be making these a few times a week. Air fryer for the win! Now they are just kind of pasty mush in a bean. Hi .. so the chickpeans that are canned are already cooked??