Omg! The Perfect Baking Recipes Ever!

Friends, the day has arrived! Like, it’s a real factor! The day that really crispy (not fried) chickpeas can happen in your kitchen!

Let’s do this!

The magic of this 4-ingredient, straightforward recipe starts with cooked chickpeas. I went for canned because: straightforward. But I also suspect you may use house-cooked if that’s your thing.

The #1 crispy tip is to rinse, drain really well, then dry rather well. Like, actually, very well. The less moist (ew, sorry) the chickpeas are, the crispier they may grow to be!

Once your chickpeas are dry, this brings me to tip #2: Peel the skins!

Peeling the skins is onerous and annoying. And relating to crisping chickpeas, each little bit helps! Yes, I do know. But in my experience, it does assist them crisp up a bit extra in the oven.

Now, it’s time for oil (if oil-free, you’ll omit this step) and salt. This brings me to tip #3: You’ll need to attend so as to add some other seasonings until after they’re executed baking. I’ve discovered that an excessive amount of seasoning can interrupt the crisping course of, nearly by trapping in the moisture and never letting the chickpeas “breathe.”

Next step is tip #4: Bake at 350 F (176 C) for 45-50 minutes. And if too low, no crisping seems to happen for a very long time. In experimenting, I found that, at too excessive a temperature, the chickpeas burn rapidly whereas being tender in the center. So 350 levels is the sweet spot.

Tip #5 is to let the chickpeas cool as soon as out of the oven, and tip #6 is to store with no sealed lid. Doing so lets the chickpeas breathe and stay crispy longer than just 1 day.

That’s it, associates! You now have crispy chickpeas. They’re:

Crispy
Flavorful
Simple to make
Versatile
Healthy
Snacky
& Super scrumptious

I love these chickpeas as a straight-up snack at house or on the go. They’re also great atop issues like salads, soups, and Buddha bowls!

Try these chickpeas with my Garlicky Kale Salad, Sweet Potato Noodle Pasta, Curried Butternut Squash Soup, Butternut Squash Pizza, Greek Goddess Bowl, or Sweet Potato Chickpea Buddha Bowl! What I’m saying is: They’re scrumptious on just about all the things! They’d also be equally tasty on my Mediterranean Baked Sweet Potatoes.

Should you do that recipe, let us know! Leave a remark, rate it, and don’t neglect to tag a photo #minimalistbaker on Instagram. We’d Love to see what you give you. Cheers, associates!

Actually Crispy Baked Chickpeas

4-ingredient baked roasted chickpeas that are actually crispy! Simple methods, Big taste, so crunchy and delicious! Plus, plant-primarily based and gluten-free.

- 1 15-ounce can chickpeas (drained and very nicely drained + completely dried)
- 1 Tbsp avocado or other impartial oil (if avoiding oil, omit and don’t rinse chickpeas out of the can - simply drain)
- 1/2 tsp sea salt
- 1 tsp seasonings of alternative (akin to DIY Curry Powder, Shawarma Spice Blend, or chili powder)

1. Preheat oven to 350 degrees F (176 C) and set out a naked baking sheet (or more, as wanted).

2. Drain chickpeas effectively. If omitting oil, simply drain well and skip rinsing with water. If utilizing oil, rinse effectively with water and totally drain.

3. Once drained nicely, unfold the chickpeas out on a clean, absorbent towel and use your fingers to gently roll and dry the chickpeas. Some of the skins should start coming off. - or simply remove the skins that come off. Either manner, the chickpeas will crisp up. You can decide to peel all the chickpeas - which may help for extra crispiness! I simply discovered that peeling them does yield slightly crispier chickpeas.

4. Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Don't add the opposite seasoning at this level - it could actually interrupt the crisping process, so wait so as to add until after baking. Mix nicely to mix.

5. Bake for a complete of 45-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas round at the halfway level for even cooking.

6. Remove from oven and toss with seasonings (if desired) whereas still heat. Then let cool 5-10 minutes - they may continue crisping as they cool.

7. Serve as is or atop bowls or salads! Instead, crack lid so they can “breathe” a bit. Alternatively, seal effectively and freeze up to 1 month. These are best in the primary day, but they may final for 4-5 days at room temperature. To retailer, place in a storage container or jar and do not tightly cover. I discovered that this helped them keep crispy longer.

*Nutrition info is a rough estimate calculated with oil.

Nutrition Per Serving (1 of 4 servings)

Calories: One hundred twenty Fat: 5.2g Saturated fats: 0.5g Polyunsaturated fats: 1.08g Monounsaturated fats: 2.75g Sodium: 427mg Potassium: 81mg Carbohydrates: 14.7g Fiber: 4.2g Sugar: 2.6g Protein: 4.6g Vitamin A: 50IU Vitamin C: 0.8mg Calcium: 30mg Iron: 0.9mg
Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

194 Comments 7 components or less, Appetizer, Dairy-Free, Egg-Free, Fall, Gluten Free, Grain-Free, Greek-Inspired, Mediterranean-Inspired, Recipes, Refined Sugar-Free, Savory, Sides, Snacks, Soy-Free, Spring, Summer, Vegan, Winter

Hi, I'm Dana! I'm a food stylist, photographer, and writer of Everyday Cooking.

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1. Leah says

March 10, 2020 at 12:29 pm

My roommate has been telling me about these for months and i lastly received around to creating them. I used Trader Joes chili lime seasoning and curry powder and I think they’re great. Cooked for about 50 mins in a 350 degree oven and they’re beautifully crispy!

March 10, 2020 at 1:11 pm

Wonderful! Thanks for sharing, Leah! Love that seasoning tip.

2. Leslie N. says

February 29, 2020 at 5:20 pm

I followed the instructions exactly and it turned out perfectly! Delicious <3

3. Carol Mavity says

February 22, 2020 at 10:30 am

Really nice snack, so crispy. Thanks.
Used garlic and onion powder, cumin, paprika and cayenne. Relatively straightforward to organize aside from peeling the pores and skin (however value the hassle). Served at a dinner with salad and acquired raves-no one believed it was simply “chickpeas”.

4. Marni Neuburger says

February 16, 2020 at 8:Fifty nine am

Best recipe for a simple, nutritious snack or as an add in for so many different dishes!
Thanks!

5. Kristen B says

February 15, 2020 at 12:Fifty eight pm

These are great! Perfect method to make use of all these extra chickpeas after opening the can for aquafaba.

6. Nicolene says

February 13, 2020 at 9:Forty nine am

Made this at present, and sure, a particular 5*! I used chilli infused olive oil and seasoned the chickpeas with Steers seasoning salt and just a bit garlic salt. Trying actually onerous to go away 1 or 2 chickpeas for my husband who will be dwelling quickly…

7. Sarah Bridger says

February 6, 2020 at 7:Forty two am

Delicious and so moreish! I used the aquafaba to make mayonnaise had all the chickpeas leftover, this was the proper manner to make use of them and lower down my crisp intake!

February 6, 2020 at 10:25 am

Thanks a lot for the lovely review, Sarah. Thanks a lot! Xo Next time, would you thoughts leaving a score with your evaluation? We are so glad you enjoyed them! It’s tremendous helpful for us and other readers.

- Sarah Bridger says

February 6, 2020 at 11:Forty nine am

Done!

February 6, 2020 at 12:11 pm

xo!

8. Spudlover says

March 7, 2020 at 6:08 pm

How do you make mayo with Aquafaba?

March 9, 2020 at 1:29 pm

Find our recipe here!

9. Joana Bornia says

January 29, 2020 at 12:57 pm

If I am not utilizing can garbanzo beans, however natural ones, do I cook first? I have soaked them in water in a single day.
Thank you!!!

January 29, 2020 at 1:21 pm

You still have to cook them till tender before using them on this recipe.

- Kim Coleman says

January 31, 2020 at 6:37 pm

What's the perfect method to cook dry chickpeas to get to a can consistency? I just can’t get the consistency right, they are both too agency or over cooked! I have tried them in my stress cooker and on high of the stove.

February 3, 2020 at 2:19 pm

Follow this recipe for best leads to our expertise.

10. catherine bailey says

January 24, 2020 at 11:13 am

Been meaning to attempt these for ages, and so glad I finally did! Just tossed them in a little bit extra salt. I drained the chickpeas in a sieve for the night (without rinsing as I wasn’t utilizing oil), then put them on a tray within the airing cupboard overnight, which made them very dry, and most of them had misplaced their skins, simply left the others on. Thanks for the recipe - it really works! Baked them today for around 30 mins they usually came out completely!

January 24, 2020 at 11:Fifty six am

Thanks for sharing, Catherine!

11. Zubeida says

January 21, 2020 at 4:13 am

I’m a bit of a picky eater and i made these. They were delicious. I’m crossing fingers that my fussy toddlers will take pleasure in it too. I baked it for 35 minutes in 160 deg celcius as a result of I know my oven, it was good

12. Jenna says

December 28, 2019 at 3:10 pm

I peeled the chickpeas, which i do for hummus as well. ? Used them on top of the kale salad with tahini lemon dressing. Came out superb! Still crunchy the following day!

December 30, 2019 at 11:48 am

We’re so glad you loved them! Thanks for sharing, Jenna!

13. Alyssa says

December 22, 2019 at 11:53 am

Hi!
This sounds great! Quick query, once baked, do they not need to be refrigerated? I can see eating off these for a few days however they're okay to remain on the counter and never refrigerated? Thanks a lot for all this scrumptious steering… I love your recipes!

December 23, 2019 at 11:02 am

Hi Alyssa, we find they keep properly at room temp for a number of days.

14. Diana says

December 15, 2019 at 9:Forty pm

I've tried roasting garbanzo beans several times with less than stellar results - slightly chewy, and worse. Thank you a lot for posting and with such precise detail. It’s the air drying that made the difference as I didn’t have the patience to peel every one, though lots fell off within the cooking. ! I did use the no- oil methodology, and the seasoning didn’t stick nicely. I really like crispy, so yay! This technique is perfect! Unsure if using a little bit oil may repair that. ! I cooked dried and soaked garbanzo beans in my Instant Pot, then air dried on a mattress of paper towels.

December 16, 2019 at 11:12 am

Whoop! We’re so glad you found this recipe useful, Diana! Thanks for sharing!

15. Michelle Jones says

November 27, 2019 at 3:Fifty six pm

Loved this snack! I ended up baking for roughly half-hour (tossing the chickpeas after 20min) in my non-convection oven at 350F as I discovered they were getting to be fairly crunchy (I took all of the skins off). Will definitely be making these again. Topped the final product with some black truffle salt and WOW.

November 27, 2019 at 5:58 pm

Thanks a lot for the lovely assessment, Michelle. We're so glad you loved these! Thanks so much! Xo It’s super useful for us and other readers. Next time, would you thoughts leaving a ranking along with your evaluation?

16. Brenda Christmas says

November 7, 2019 at 7:26 pm

Tasted fine. Followed instructions for no oil model including peeling the garbonzos. 350 degrees for forty five minutes. .broke a tooth. I used somewhat garlic salt and some chili powder. Turned out too crunchy…

17. Vee says

October 14, 2019 at 9:16 pm

This did not work out for me. I tried making a few occasions and so they ended up like rocks. Both occasions I dried and skinned the chickpeas (which I cooked myself in a pressure cooker). I checked them within the oven a couple of instances to ensure they weren’t cooking too quickly, but nonetheless rocks after I took them out of the oven:(

October 15, 2019 at 11:43 am

Strange! I’ve by no means used residence cooked chickpeas, solely canned. So perhaps that was the issue. It actually feels like yours might have been overbaked?

18. Grace says

September 20, 2019 at 4:Forty five am

I just made these hoping to have them with a Moroccan lamb dish but they came out fairly unhealthy. They have been undoubtedly crispy.. It was almost like consuming rocks. So crispy that they have been hard and troublesome to chew. 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 had been beginning to get pretty brown. I took the skins off and dried them really well.

I’m probably not certain what I did fallacious aside from the heat being very slightly (4°C) increased than the recipe.

Also my oven is a convection oven so maybe I should’ve lowered the temperature? I’m undecided

September 20, 2019 at 8:37 am

Hi Grace, sorry to listen to that occurred! For convection ovens, try decreasing to 160 Celcius. It appears like the fact that it was a convection oven may need been the issue. Better luck next time!

- Grace says

September 21, 2019 at 7:30 pm

Thank you, I'll attempt it once more and hopefully it comes out better subsequent time. All of the constructive critiques right here can’t be unsuitable so I’m guessing it’s my oven

19. Helen says

September 11, 2019 at 8:13 pm

I simply made this. Thanks in your recipes. Awesome!!! I took the time to peel each bean. I used my air fryer at 350F, it solely took quarter-hour of baking to have an awesome, wholesome snacks.. And that i used 2 cups boiled garbanzo beans.

20. Brittany says

September 6, 2019 at 8:03 pm

You point out that they can be frozen (I am making a giant batch). How are you able to defrost and use them after freezing?

September 8, 2019 at 10:20 am

It’s truthfully not preferrred as they are finest fresh. But I’d say simply try leaving them at room temperature and/or reheating in the oven to dry them out (freezing adds moisture).

21. Mark FRENCH says

August 25, 2019 at 6:34 am

I made precisely as prompt but the crispness stage was 6/10. I suspected my oven was to blame, or no less than how I used it. Thanks. With the additional step of peeling, the recipe appeared like a number of effort for little return and remained unused for a while. Today, however, I took supply of an air fryer (not a fancy, branded one, you understand) and adopted the recipe again and… nicely, the factor is going to pay for itself in chickpeas alone - I did not even hassle peeling the pores and skin.

- Alessia says

August 27, 2019 at 9:Forty eight am

Hey there, can I ask you at witch temperature & how long in the air fryer?

22. Jessica says

August 14, 2019 at 4:32 pm

I like roasted chickpeas and that is by far the best recipe I’ve tried! I followed the recipe precisely as proven - making sure the chickpeas were tremendous dry earlier than baking, and peeling the skins - and so they turned out perfect. I’ll definitely be making these once more. Thanks, Dana!

August 15, 2019 at 11:47 am

So glad you enjoyed them, Jessica! Thanks so much for the lovely review! xo

23. Jennifer says

July 21, 2019 at 11:50 am

True to the reviews and the title - these are actually crispy chickpeas! I accidentally rinsed the canned chickpeas earlier than, however it didn’t appear to make a difference as they nonetheless turned out golden, crispy, and tasty. ! So delicious and peeling the ‘peas really does make a distinction. I didn’t use oil and that i didn’t mind that the chickpeas were plain (publish bake seasoning definitely didn’t stick), because i put them in a wrap with kale & quinoa tossed in your 5 minute caesar dressing and it was 10/10.

24. Robin says

July 4, 2019 at 9:03 am

Nice crispy chickpeas. Used a 1 tsp of the shawarma spice mix and it was excellent. I obtained many of the skins off however will try to hurry up the process next time by not being so diligent. Thanks! Can see me making this frequently.

25. Christy Roppel says

July 3, 2019 at 9:09 am

Hi!
If after baking the peas, does the seasoning stay on without including oil?
Thanks!
Christy

July 3, 2019 at 2:47 pm

It type of does, but the oil helps!

26. Caryn says

June 27, 2019 at 7:02 pm

I've made these with each canned and home boiled beans, and want to present a shout out to home boiled. They begin firmer and drier than canned, so they get crisper. Thanks for an incredible recipe! And peeling does help.

- Barbara Dixon says

October 28, 2019 at 7:31 pm

Caryn,
Will you share how you cooked the house boiled chickpeas?

27. Jul says

June 23, 2019 at 6:03 pm

If I make it with oven with fan, do I want to change temperature or duration? Thanks lots

June 24, 2019 at 8:Forty eight am

Hi Jul, we haven’t tried it, but sometimes decreasing the temperature by about 25 levels Fahrenheit with a convection/fan oven is finest. Hope that helps!

28. Audra says

June 19, 2019 at 4:34 pm

First method I’ve tried that has made them really crispy! Trying not to eat the whole bunch in a single sitting. Thank you.

29. Rosemary Scott says

April 21, 2019 at 3:45 pm

Can i make this with dried chickpeas

April 22, 2019 at 9:13 am

Hi Rosemary, we haven’t tried that, however another reader mentioned it labored for them. Hope that helps!

- Jody says

July 31, 2019 at 1:00 pm

.MMM. What an amazing snack

30. BananaBirkLarsen says

April 18, 2019 at 7:31 am

I made this as a result of I batch cooked extra chickpeas than I could slot in my freezer containers and that i didn’t know what to do with the extras. I’ve eaten a very good portion of them simply off the pan. I used black chickpeas and didn’t peel very a lot of them as a result of they have a thicker, more durable skin, but they came out super crispy anyway. I believe that homecooked dried chickpeas probably crisp quicker as a result of they don’t have as a lot moisture to start out with (and the black chickpeas perhaps faster than the regular?) as a result of I solely had mine within the oven for about half an hour. But now I’m considering pulling some again out of the freezer to make more as a result of this is a extremely good, tasty, crunchy, wholesome, inexpensive snack. I used grapeseed oil for roasting and tossed with some ras el hanout whereas scorching. Great recipe - thanks!

April 18, 2019 at 10:50 am

Thanks for sharing!

31. Kristin says

April 12, 2019 at 10:53 am

Ok so final evening I painstakingly peeled all my recent cooked chickpeas whereas watching Ghost Adventures and then made these, thinking they would go on some candy potatoes I’d already baked with tahini and kale (a favorite meal). We’re really trying to keep away from the calorie black hole that's chips, and this was such a implausible and healthy substitute! A little bit of effort but very price it. Instead, we immediately ate them all, lined in nooch and garlic powder.

32. Angela W. says

April 10, 2019 at 9:41 am

Hello! I like this recipe. We expect this would be an amazing recipe to share with the group. Would you permit me to share this with them so long as I offer you full credit score? My buddy and that i do a food demonstration in a weekly class to individuals who have by no means thought of how meals selections have an effect on their well being.

April 10, 2019 at 9:50 am

Hi Angela, please refer right here for data on this topic.

- Angela says

April 10, 2019 at 11:13 am

Ok Thanks! Good to know. We won’t share your recipe.

33. sofia says

April 8, 2019 at 7:27 pm

How long will they last after cooking?

April 9, 2019 at 12:09 pm

Hi Sofia, to retailer, place in a Tupperware container or jar and don't tightly cowl. These are greatest in the first day, however they'll final for 4-5 days at room temperature. Instead, crack lid to allow them to “breathe” a bit. I found that this helped them stay crispy longer.

34. dandyglam says

March 23, 2019 at 8:09 pm

I’ve roasted chick peas before utilizing your advice in the past… ! I plan so as to add spices to them tomorrow then freeze 3/four of them. Thanks for these directions! but it has been awhile. This time round I started w/ 2 kg of beans (I batch cook) and I’m 1/2 way thru’ roasting the entire lot. I just stored them in the longer cooking (around 1.5 hrs) as I had a number of beans in each (double) ovens and multiple racks. Thus far the 1st batch is super crispy.

35. Janet Evpraxia Wehlitz says

March 2, 2019 at 9:Forty six pm

I just made these right now from canned chickpeas. Thanks for the recipe and the guidelines!

I used 1/4 tsp of chili powder, I’m not a spicy food gal, however they had been Excellent!

36. Jade says

February 26, 2019 at 4:57 am

I made these yesterday, and they did not prove at all. I’m undecided what I did incorrect, however I spent the time to peel all of these chickpeas, and by the point I put them within the oven (about 8 hours later) after drying them with a clean towel, and letting them sit open within the fridge with paper towel, they would not dry! Now they're just form of pasty mush in a bean. They had been visibly wet after i put them within the oven, but no matter what I tried I could not get them dry. I’ll try once more, however seemingly I’ll simply purchase them pre-made…

February 26, 2019 at 10:19 am

Hmm, sorry to hear this didn’t work out for you! In case you give it one other strive, maybe consider using a special model of chickpeas.

- Jade Heyden says

March 3, 2019 at 11:03 am

Update: They really turned out! Perhaps it’s too humid right here! I ended up leaving them out on the baking tray in a single day, and transferring them into an open container for an additional day or so. They only wanted a little bit of further time to dry. I feel next time I'll leave them spread on the tray out to air-dry in a single day earlier than baking, and see if that makes the distinction. After a couple of days they had been completely crispy and gratifying!

March 4, 2019 at 10:30 am

Thanks for reporting again! Glad to hear they labored out!

37. Carol says

February 24, 2019 at 2:00 pm

Unsure whether it is permitted to mention brand names, however Kuner’s canned chickpeas are almost all skin-free. Amazing in comparison with some other brands.

38. Sue says

February 23, 2019 at 12:Fifty eight pm

Found this recipe earlier this week and tried it in the present day!! Took a while getting the skins out however absolutely tasty!! Thank you so much :)

39. Johanna says

February 15, 2019 at 9:49 pm

Just made this and they are lovely and crunchy. I added oil and salt earlier than baking, baked till crunchy then tossed them in 2 TBS maple syrup with 1 tsp vanilla extract and baked again for about 15 mins. Can’t cease eating them! Took them out then they hardened up as they cooled off.

February 16, 2019 at 7:07 am

Yay! Thanks for sharing!

40. Vicky says

February 3, 2019 at 2:52 pm

They pop!!! Are they purported to? My oven is coated in chick pea items ?

September 18, 2019 at 3:05 pm

Hi Vicky, sorry to hear that! We've got never had that occur! Did you make any modifications?

41. Michele Pondexter says

January 12, 2019 at 2:41 pm

I tried this recipe in the present day and I love em’. I might have made more. They had been actually inhaled by my family. Too dangerous I only had 1 can of garbanzos… So, garbanzo beans are on my grocery listing because I believe I’ll be making these a couple of occasions per week.

42. Mary says

January 12, 2019 at 12:Fifty two pm

Made theses final night. !! I don’t think they’re going to be round lengthy enough to fret about storing them. Thanks for your recipe and nice suggestions. They turned out great!

January 13, 2019 at 8:Forty am

So good proper!? We’re glad you’re a fan :D

43. Briana says

November 30, 2018 at 9:21 am

Hey,
I’m about to crisp up some chickpeas and the chickpeas I've are a large bag of dry beans. I clicked over and skim your quick soak methodology. After I cook for a minute and leave lined for an hour am I then ready to rinse and bake? ? Do i have to cook earlier than I crisp?

**I have really already made this recipe (and adore it!!!!!)but normally make it from canned chickpeas.

- romy says

February 9, 2019 at 4:00 pm

You must cook

- Aleksandra Trajkovska says

August 24, 2019 at 3:13 pm

Hi! I have a bag as properly are you able to let me know how to comply with the recipe with the dried chickpeas

August 26, 2019 at 10:08 am

Hi Aleksandra, we haven’t tried it, however another reader talked about the next: “I cooked my own chickpeas from dry, drained and layed out on a parchment lined cookie sheet. folowing your storage suggestions. Thanks!” I sprinnkled with no salt organic seasoning from Costco and nice sea salt. When very dry, toss in canola or neutral oil. No peeling and yum! Then I oven roasted for 25 extra minutes. Place the tray in oven because it preheats to slowly dry them additional.

44. Thomas says

November 19, 2018 at 2:Forty two pm

I kind of made this recipe. I have had these once earlier than out at dinner and liked them. When i noticed your recipe I used to be excited. I thought the pizza mesh rack was a good suggestion… They had been creamy inside and crisp outside. Not an ounce of moisture… on the mesh rack in convection oven. I believed I was being intelligent… … I obtained very dry and really crunchy chickpeas. .. perhaps next time. I believe it has possibilities. Guess I obtained carried away. I washed, removed skins dried chick peas with towel then put in oven on pizza mesh rack to dry further, about four min as oven preheated. Oiled and Cooked for forty three min .

45. Faith says

November 15, 2018 at 7:52 pm

I made these simply now and they’re delicious! Afterwards, I added Trader Joe’s Chile Lime Seasoning and am consuming them now! I had dried chickpeas, so I first cooked the dried chickpeas, rinsed them, took off the skins, dried them, then adopted the instructions for this recipe. This was the very first roasted chickpea recipe I’ve tried, and I feel it would be the final one! They turned out perfectly!

46. Christina says

November 13, 2018 at 11:07 am

Omg! I'm pretty much vegan and I’m always felt dangerous because I didn’t really like garbanzo beans. This recipe has changed my entire outlook! They're so delicious and that i shall be making all of them winter lengthy for a snack on the go. Thanks. Love your site :-) Love it :-)! I used no matter seasonings I wanted, which all the time contains turmeric for the anti-inflammatory agent.

47. Lily D says

October 17, 2018 at 11:37 am

I not too long ago found roasted chickpeas, and am addicted! I haven't tried your method of including the seasonings after roasting, so will try this subsequent time. I don’t take away the skins, however by accident I found a improbable method to get really crispy chickpeas is to turn off the oven after the baking time ends, and simply depart them in for another half-hour or until the oven cools.

48. Sierra says

August 19, 2018 at 9:00 am

These are so yummy! Worth it to take away as much skins as you possibly can as a result of criiiispy!! Roll them round rubbing with a clean dish towel ;)

I make these within the evening for subsequent days lunch on a regular basis. It’s a problem to not eat all of them proper when they come out of the oven… however gotta save them for my lunch salad ?

49. Heather says

August 18, 2018 at 6:31 pm

These turned out perfectly! Using them as a salad topping (if I can keep myself from eating all of them first)

50. Maggie says

August 4, 2018 at 11:08 am

These are so good! Cast iron skillet helps make an additional crunchy chickpea. I normally soak a complete bag then use half for this and half for falafel. Soaking uncooked chickpeas is the solution to go! If you have the time I extremely suggest soaking dry chickpeas overnight, draining effectively, and then seasoning and roasting them.

51. Fifi says

August 2, 2018 at 2:38 pm

I discovered a shortcut. They came out of the oven crispy and scrumptious. I added my seasonings and baked them a second time. After letting them cool after baking.

August 3, 2018 at 4:Forty two pm

Smart! Thanks for sharing, Fifi!

52. Gail says

July 26, 2018 at 11:35 pm

To take away the skins simply, roll the chickpeas round in the kitchen towel during the drying stage, most skins will pop straight off

July 28, 2018 at 6:04 am

Great tip!

53. Ches says

July 25, 2018 at 1:35 am

I don’t cook loads, so this is about the third recipe I’ve adopted ever, and thanks a lot for the information and clear directions. With this recipe I made good crispy chickpeas, with chilli powder, and have subsequently stocked up on more tins, and new spicy mixes, so I can keep making them! (I find shelling them fairly enjoyable : )
And now I finally have a homemade food I can carry to issues :)

54. Alex says

July 19, 2018 at 6:09 pm

Hi, did you've got extra elements to this recipe before or am I going loopy? I remembered a recipe by you with one thing like a curried paste, lemon and many others… it was amazing! Let me know :)

July 20, 2018 at 11:20 am

Hi Alex! I didn’t change this recipe!

55. hayden says

July 7, 2018 at 7:07 pm

That is so so good, I personally don’t take pleasure in any sort of potatoes but leaving them out labored out just high quality super good dressing (:

July 8, 2018 at 9:Forty eight am

Thanks for sharing, Hayden!

56. Meghan E Zoll says

June 29, 2018 at 4:41 pm

These have been so delicious! First time I’ve skinned chickpeas and it was completely worth the trouble.

57. Sheetal says

June 25, 2018 at 4:16 pm

Can we boil chickpeas in a stress cooker instead of utilizing canned chick peas?

June 26, 2018 at 6:28 am

We haven’t tried but if you happen to do, report back!

- Susan says

July 4, 2018 at 4:08 pm

I just did. After velocity-soaking (carry to a boil, let sit 1 hour), I pressure cooked for 9 minutes. They arrive out nice. Shall be trying the recipe immediately! Use natural pressure launch.

58. Carol says

June 24, 2018 at 12:34 pm

I cooked my own chickpeas from dry, drained and layed out on a parchment lined cookie sheet. folowing your storage suggestions. Thanks! No peeling and yum! Then I oven roasted for 25 more minutes. I sprinnkled with no salt natural seasoning from Costco and fantastic sea salt. Place the tray in oven as it preheats to slowly dry them additional. When very dry, toss in canola or impartial oil.

June 26, 2018 at 6:50 am

Yay! Glad to listen to it, Carol!

59. Kate says

June 5, 2018 at 6:32 pm

I've made this twice already, once with cajun seasoning (yum!) and once with a spicy/candy bbq mix and an additional pinch of chipotle for my husband who requested heat in the second batch. The peeling isn’t tough; simply tacks on a few minutes to the prep time. I was amazed at how good these have been after having lackluster results from baked chick pea recipes up to now. And the cajun spiced ones are toddler permitted, which was an superior surprise! I acquired it carried out earlier than my oven was finished preheating.

60. Judy says

May 30, 2018 at 6:19 pm

Worked completely! Followed the recipe precisely…super thanks Dana!
Made it for a dinner celebration to make use of as croutons on a salad, but everybody ate them as a snack as an alternative!

May 30, 2018 at 7:57 pm

Thanks, Judy!

61. Noelle says

May 30, 2018 at 3:Fifty one pm

I made these earlier than I read your recipe with skinned chickpeas that weren't canned but from my freezer. I set my oven at 400 and baked them for approx. In the future would you lower the temp to 350 and make sure they were dry first? What is the interior texture we're looking to realize? (I'm a batch cooker) I thawed them out in a single day and didn't dry them first. What I ended up with was an excessively crispy arduous chickpea that was chalky and powdery within the middle and that i needed to drink water just to get them down. 35 minutes turning them twice.

May 30, 2018 at 7:59 pm

Hmm, definitely crispy throughout is what you’re going for. Perhaps lowering the oven temp would assist. Try that next time! Sounds such as you set it 50 degrees greater than really helpful.

62. Barbara says

May 18, 2018 at 2:Forty two pm

I tried making crispy baked chickpeas as soon as with another recipe and they didn’t end up crispy at all. I’ve saved mine in a sealed ziploc bag after cooling they usually stayed crispy for weeks! I’ve been cooking my chickpeas from scratch immediately Pot and using them for this recipe, they come out great, and a number of the skins are already kind of peeling off when they come out of the pot. I also have a convection oven and I take advantage of the convection setting, I think it helps dry the chick peas out a bit extra. These are great - I feel peeling is vital.

63. Laura says

May 11, 2018 at 9:Sixteen am

I did peel the chickpeas and they turned out perfectly crispy! Thanks for the recipe. :)

May 13, 2018 at 7:40 am

Yay! glad to hear it, Laura!

64. Annie Peterson says

May 6, 2018 at 4:51 pm

I made the no-oil model final evening they usually were super yummy! I put some on our (2) salads and then by the point the night was over, I had eaten all the remainder. Thank you for the recipe!

65. Lynn Lewis says

April 30, 2018 at 4:Forty six am

I really don’t like chickpeas, but eat them as a result of they are stuffed with protein. Mine got here out like crunchy peanuts! I simply had a handful for breakfast (still crispy 2nd day)! WOW, what a distinction, I even found them tasty just plain (normally I wrestle eating them plain). After making your recipe, I barely have any left! ! Absolutely delicious - thanks a lot for the recipe. I used garlic powder and a tiny little bit of jalapeno powder. I made beans “from scratch” for the first time yesterday.

April 30, 2018 at 6:21 am

Yay! We’re so glad you enjoyed them, Lynn!

66. Carol Watts says

April 22, 2018 at 2:51 am

Sounds good. I noticed a tip on find out how to remove skins simply. Put the peas in a bowl of water, agitate with wire whisk and so they float off, so I'm told !

67. Marilyn says

April 20, 2018 at 12:Forty six pm

Fantastic and so easy. I’m trying forward to taking part in round with different flavours… I used canola oil, sea salt and chili powder for this first batch. Super crispy and scrumptious. .maybe cinnamon.

April 20, 2018 at 4:35 pm

Tell us how it goes, Marilyn! Cinnamon would be actually interesting!

68. Megan says

April 15, 2018 at 7:26 pm

I have attempted crispy chickpeas a number of times and they've by no means been crispy. This recipe worked! Thanks Dana!!

April 16, 2018 at 7:11 am

Yay!

69. Tracey says

April 7, 2018 at 1:25 pm

Rinsed peeled and put a little seasoning salt on ( no oil) and baked for 40 minutes. Crispy and scrumptious and crunchy! Awesome when I am craving my favorite potatoes chips, but with method less calories and fat! Thank you so much for this recipe! I sprayed them with a bit of pam cooking spray and sprinkled on some Montreal Chicken seasoning. !

70. Marina says

March 31, 2018 at 8:19 am

Made these as we speak and came out super crispy! Thanks for sharing! I used them as a snack and to high a yummy vegan salad. It took some time to peel the skins, but totally price it!

Thanks so much for the lovely evaluate, Marina. Thanks a lot! Xo We're so glad you enjoyed them! It’s super helpful for us and different readers. Next time, would you mind leaving a ranking together with your overview?

71. Linda Dowling says

March 18, 2018 at 5:02 pm

Made these and so they turned out better than my past makes an attempt. After skinning I allow them to air dry for awhile. Made certain they had been very dry earlier than placing within the oven. Thanks for figuring this out. Really take pleasure in roasted chickpeas.

September 18, 2019 at 3:10 pm

Thanks so much for the lovely evaluate, Linda. It’s tremendous helpful for us and other readers. Thanks so much! Xo Next time, would you thoughts leaving a score along with your evaluation? We are so glad you enjoyed these!

72. Tony says

March 17, 2018 at 6:Forty six am

Hi…love this recipe and have made it many instances. Thought I’d add my manner of getting rid of the chick pea skins… munch on !! ;) Tony. The skins come off easily , loads persist with your fingers. I repeat this course of about four to 5 times and have found I get eighty to 90% of the skins off. .
I drain and rinse then dump them in a large than common holed colander. as soon as I’ve bought a cloud of skins floating within the water, I rigorously pour the surplus water out of the bowl (put a catcher in your sink drain just incase a number of peas attempt to flee ) and the skins wash away. I run water over the peas whilst gently rubbing small handfuls together. Chick peas are heavier than the skins so… I have additionally used a “panning for gold” methodology. Hope this helps you chick pea lovers on the market… I dump the peas in a deep bowl. Fill it with water and rub the peas collectively to sluff off the skins. The water circulation and larger holed colander flush the skins away.

March 17, 2018 at 9:30 am

Thanks for sharing this, Tony!

73. Allegra says

March 6, 2018 at 2:39 pm

Loved!!!!!!!!!!! So easy & versatile.

I added the Trader Joes *Everything But the Bagel Sesame Seasoning Blend*, and I’ve by no means felt so fulfilled. Thanks for the recipe! Excuse me, off to make more! Physically, spiritually, emotionally. It’s like the most effective popcorn that ever was.

74. Sandra Tondreau says

February 22, 2018 at 10:35 am

I go the no oil route-so drain only and no rinsing. Put them within the oven instantly from draining? How concerning the “drying”step-disregard?

September 18, 2019 at 3:Eleven pm

Hi Sandra, we'd still say dry them with the towel for best results!

75. Ada Honeck says

February 19, 2018 at 3:18 pm

Excellent! Mine turned out tremendous crispy and i can’t stop munching! Once I figured pealing out, it wasn’t too dangerous. I did peal them. I'll experiment with flavors next time.

76. e says

February 19, 2018 at 10:07 am

Perfection! Thanks.

77. Connie says

February 14, 2018 at 12:33 pm

These have been excellent they usually stayed crisp! Thanks for the nice recipe and all the tips.

78. Abigail says

February 4, 2018 at 5:26 pm

Since discovering this cooking variation for chickpeas, roasted has been my favourite way to eat them that doesn’t contain a food processor. I like to use a combination of cumin, cayenne pepper, cinnamon, and granulated garlic, plus paprika for colour. They work well in so many alternative dishes - salads, grain bowls, soups - to make for scrumptious and straightforward lunches.

79. Janet R says

January 31, 2018 at 6:28 am

I adopted your directions exactly and, sure, they're the crispiest! Thanks for figuring this out and sharing! 24 hours later and they're nonetheless simply as crunchy. It took some patience to remove the skins but price it.

80. Melissa says

January 30, 2018 at 10:37 am

Just made these chickpeas about 15 min ago and I’ve eaten them all already …

81. Krissy says

January 29, 2018 at 8:05 pm

These were wonderful! So crispy! Want to just make them for snacks!

82. Kristen says

January 28, 2018 at 7:31 pm

These are so good! Your suggestions labored completely! These are an amazing salty snack alternative to nuts. Thanks for all of efforts on this one!

83. Snflgus says

January 28, 2018 at 2:Forty nine pm

Thank you! I discovered that if (1.) I GENTLY rub a handful of chickpeas collectively, the friction will cause lots of the skins to come back off on their own; (2.) If I add a little bit of salt to them, the grit causes e en more friction and chickpea molting. ?

Question: would the identical course of (skinning, and many others) be advisable for different beans? I’d like to strive black beans, cannelini and fava.
Again, thanks!

84. Janet Butters says

January 23, 2018 at 1:Eleven pm

Hi just wondering if these could be made minus chickpeas? These look great however I can’t get on board with LEGUMES. Thanks love your stuff.

85. Food Gola says

January 21, 2018 at 10:04 pm

I’m so excited to do that as a result of i like crispy meals……

86. kary says

January 21, 2018 at 1:04 pm

What is a “neutral oil”? I used to be going to make use of coconut or olive oil for this recipe….

January 22, 2018 at 4:Forty six pm

Hi Kary! A neutral oil is while you don’t want your oil so as to add its personal flavor to your dish. You should utilize olive oil for those who don’t thoughts the taste!

87. Kathy C says

January 19, 2018 at 6:56 pm

Enjoyed this easy snack. Thanks

88. Lobna says

January 19, 2018 at 1:Fifty six am

Hi .. so the chickpeans which can be canned are already cooked??

- Maria says

January 22, 2018 at 11:Forty seven am

Yes, they are cooked.

January 22, 2018 at 5:31 pm

Hi Lobna! Yes they're, now all you need to do is roast them!

89. Martine says

January 18, 2018 at 8:57 am

Thank you for the recipe, they're perfectly crisp…
I had to place them in for 10 minutes to get them very dry and after I followed the recipe and up voila!!!
Love always ?

90. Windwardsunny says

January 16, 2018 at 6:12 pm

Made these crispy chickpeas at this time! Thanks for the recipe So crunchy! Salt and garlic masala spices added. Will add them to a salad or just snack on them.

91. Doug Taylor says

January 14, 2018 at 6:24 pm

Hi Dana,

Thank you for all of the work you place into your posts. I like your recipes, simply wanted to make this one easier, so this is my model…

I merely DRY ROAST my garbanzos. Drain two cans and pour them from the cans onto a cookie sheet. Keep them in a single layer and put right into a 375 pre heated oven for 45 minutes.

No oil, no salt. Just dry roast the beans.

Check every fifteen minutes with a spatula to show and move things round.

After forty-five minutes, turn off oven, leaving beans in for one more half hour.

When they’re performed, pour them into a bowl, add olive oil and stir. They'll stay crunchy for greater than two weeks, however I eat all of them before then anyway. Don’t cover till fully cool. I keep them stored in a Tupperware container at room temp. Then add salt, pepper, cumin, cayenne, chili powder, and turmeric.

92. Amanda says

January 14, 2018 at 7:45 am

Love this! I have also performed an identical factor with brown or inexperienced lentils - you may make them savory or mud some cinnamon and sugar (or apple pie spice, even!) on them for a crunchy candy and ADDICTING snack - I bet that can be great for these chick peas additionally!! Thanks for this, Dana!

- Shelley Phillips says

February 9, 2019 at 10:42 am

Could you give extra particulars on the way you do this? Would love to attempt it.

September 18, 2019 at 3:13 pm

What an excellent thought! Thanks for sharing!

93. Arla says

January 12, 2018 at 11:02 pm

Must make this ASAP! Would olive oil work too?

I’d assume so!

94. Amy says

January 12, 2018 at 3:32 pm

Just made them and they're super crispy! Great Recipe as always :) Thank you.

Thanks, Amy! xo

95. Pinky says

This is a good tip to season after they've baked for a more crispy end result but I discovered the spices a bit raw despite the fact that I added whereas the chickpeas were nonetheless warm. I absolutely love this snack and topper, thank you. Next time I will probably gently toast my spices before I add them.

January 14, 2018 at 12:55 pm

Yeah! That might probably improve the flavor for certain!

96. Mary says

January 12, 2018 at 9:37 am

Thank you for giving an possibility for oil free! I’m actually making an attempt to omit added oils from my diet and I really like that you simply gave another. Love your recipes!

97. jody says

January 11, 2018 at 7:09 pm

Dang…..just made your superior beet soup with the added step of topping it with baked chickpeas. Unfortunately, in that recipe, it only talked about putting them in for 25 min… Will sit up for using this up to date strategy; no spices till after, and longer cooking times. Fingers crossed! .appeared too quick as they weren’t very crisp, and I was also instructed to add the spices whereas they cooked.

Yeah! That methodology works for baked seasoned chickpeas, however this newer model undoubtedly crisps up more!

98. CJ says

January 11, 2018 at 6:00 pm

Want to strive your method out… I bake for 30 min with out oil then toss in oil which makes them super crispy! So yummy!

January 14, 2018 at 12:Fifty four pm

Thanks for the tip!

99. Chris says

January 11, 2018 at 5:47 pm

What seasoning did you use? Thanks!

January 12, 2018 at 7:09 pm

Hi Chris! We recommend both our DIY Curry Powder, Shawarma Spice Blend, or chili powder.

100. Nancy says

January 11, 2018 at 4:24 pm

How lengthy will these stay? And how do you retailer? I’ve made them and saved in a jar and a couple of days later they smelled a little funky.

- Joanna Weir says

January 11, 2018 at 8:10 pm

See level number 7 in thr printer pleasant model :-)

- Some Guy says

January 12, 2018 at 6:45 am

I save silica gel packs that include many non-meals purchases. Additionally, I did loads of experimenting and can share that I discovered the convection setting at four hundred degrees to to be the best temp to produce consistently crispy (not crunchy) roasted chickpeas. I put them within the sealed tupperware with my chickpeas they usually keep them crispy and contemporary longer than they final in our house.

January 12, 2018 at 7:14 pm

Hi Nancy! These are finest in the first day, but they may final for 4-5 days at room temperature. Alternatively, seal nicely and freeze up to 1 month.

- Caroline says

January 13, 2018 at 5:10 am

does the freezing and thawing
make them too moist once more or if thawed on a paper towel, does that keep them crispy?

September 18, 2019 at 3:14 pm

It'd help, but they won’t be as crispy as recent!

101. Luci says

January 11, 2018 at 3:06 pm

I made fresh chickpeas yesterday as I was planning to make some oven baked right this moment. Thanks! I didn't use oil. Your publish timing was handy. I tried your model and sure, they are much crispier than using the next temp. I do not know if they are going to keep better uncovered as I ate them all on high of my candy potato ( another certainly one of your recipes).

102. Barb says

January 11, 2018 at 2:17 pm

Dana,
Many times I wish to print out your recipes, however after i hit print I simply get a clean web page. Is there something else I must do before I can print them?

- Phill Adams says

January 11, 2018 at 10:22 pm

I cut and paste the small print I would like (including a number of piccies), into Microsoft Word and save as a PDF. I then have a catalogued stack of recipes in my own format that I can view anytime on a PDF viewer or print easily. You can use any phrase processing app, even notepad if u wished. A small quantity of work however value it for the flexibility!

- Support @ Minimalist Baker says

January 12, 2018 at 7:21 pm

Hi Barb! Do you happen to be printing from an iPad? Now we have noticed a small bug with ipads and we’ve been waiting on an replace from apple. We’re working on another possibility, but it’s probably a few weeks out as well. That said, that’s been a pair months and they haven’t rolled out that fix yet. All that to say something ought to be fastened within the near future! The print function should work on a pc you probably have access to that.

- Frankie says

January 14, 2018 at 7:03 am

I have an iPad and i copy and paste onto a Pages doc, then keep in a file till I need it, then print that out in order for you.

103. Evelyn J. says

January 11, 2018 at 1:Fifty five pm

This recipe came at such a convenient time-I’m 14 weeks pregnant and have been craving these and I’d moderately make them myself than purchase them. Can’t wait to get to it!

104. Brenda says

January 11, 2018 at 12:Fifty nine pm

Quick query on chickpeas… As I used to be reading by means of the recipe I questioned what would occur if we threw the chickpeas in a dehydrator? Just curious if it’s been tried. I've tried baking them before and it is hard to get them crispy so I really admire your tips and recipe! Do they crisp up or do they turn into like pellets?

- Kelly says

January 12, 2018 at 2:14 am

I've used the dehydrator loads for chick peas. Travel very effectively too. Since I'm a low fat eater this allows me to get some salty crunch, ease of prep and long life of the snack.

- Rochelle says

March 23, 2018 at 7:Forty five am

Like pellets. I’ve tried additionally without oil I discover additionally they get laborious as an alternative of crisp. Although I’ve never cooked them at 350 so I’m going to attempt. We’ve at all times finished them at 385. For about 35 mins relying on the model of chickpeas

105. Vanessa Shay says

January 11, 2018 at 12:30 pm

Any ideas on trying this in an Air Fryer? I simply bought one and am searching for more recipes!

- Liz says

January 15, 2018 at 7:03 pm

Yes! Just tried these in my air fryer as we speak. What!?! I did one can in the fryer at 360 for quarter-hour. They were perfectly crisp and my teenager ate each final one in a single sitting without including something additional. Air fryer for the win! And another in the oven following the directions above.

- Lisa says

May 18, 2018 at 5:43 am

Yes! I really like them within the air Fryer! If I don’t let the chickpeas dry out enough first, it takes about 30-forty minutes to crisp up.

106. Andy R. says

January 11, 2018 at 11:40 am

I use just a teaspoon of oil and a 425 temp for half-hour prior to now. I’ll try your method. Also, drying the chickpeas within the fridge for just a few hours or in a single day helps.

January 12, 2018 at 9:29 am

That’s the perfect tip, letting them dry unwrapped on the baking tray in the fridge in a single day to get them super dry. I also do that with my steaks for a couple of days to get the very best crust (sorry vegans)

107. John says

January 11, 2018 at 11:34 am

Any tips about storing them in order that they keep crispy?

- Pinky says

January 12, 2018 at 9:31 am

Dana suggests leaving them in a container with out the lid at room temp for as much as 4-5 days.

108. Lou says

January 11, 2018 at 11:27 am

Hey Dana,
Great post and recipe. I also not too long ago tried fava beans like this. Amazing!!!

January 11, 2018 at 11:31 am

Smart!

- Yesim Ilkin says

June 26, 2018 at 2:Fifty three am

Do you're taking off fava bean skins too?

109. Mansee says

January 11, 2018 at 11:17 am

Ahhh I’ve been ready for this post! So excited to strive. Thanks for all your work testing these out :)

110. Jen says

January 11, 2018 at 11:12 am

Do you assume it will assist so as to add the salt prior to the oil, and letting that draw some extra moisture out (similar to how you'll do with zucchini or eggplant)?

- Dana @ Minimalist Baker says

January 11, 2018 at 11:30 am

Hmm, it’s worth a shot! let me know if you strive that!

111. AJ says

January 11, 2018 at 9:55 am

I've been waiting for this for the reason that time I saw you Insta story ;) Cant wait to strive it

112. Jessie says

January 11, 2018 at 7:48 am

Great tips! Mine never really end up right, so I’m excited to try these!

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