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Perfectly Crunchy Chickpeas
This recipe makes the crunchiest chickpeas. They make an excellent high fibre, high protein snack.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 3/4 cups
Ingredients
- 1 796 ml can of chickpeas or 2 398 ml cans 28 fl. oz, 3 cups, 14 fl. oz
- 2 tsp avocado oil
- 1/4 tsp pink himalyan salt or sea salt or to taste
- 1/2 tsp garlic powder
Instructions
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Preheat oven to 400° F/204° C.
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If using chickpeas from a can, drain and rinse them. Thoroughly rub dry with a towel.
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Line a baking sheet with parchment paper and place chickpeas on the baking sheet in a single layer.
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Place in the oven on the middle rack and bake for 20 minutes, stirring and shaking the pan of chickpeas around at the 10 minute mark.
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After 20 minutes, drizzle 2 teaspoons of avocado oil and sprinkle seasonings over the chickpeas. Stir the chickpeas and shake the pan to coat them evenly.
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Reduce heat to 350° F/177° C and cook for 25 minutes more.
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After 25 minutes, turn oven off and leave oven door slightly ajar. Let the chickpeas cool for 15 minutes before enjoying.
Recipe Notes
If your chickpeas weren't dry enough before popping them in the oven, you might need to roast them for 10 minutes more.
Crunchy chickpeas will stay fresh in an airtight container for up to 2 weeks.