Crispy Roasted Chickpeas
One of my favorite fiber packed snacks are roasted chickpeas. Honestly, as a society I feel like we are really sleeping on this delicious treat. They are crispy, salty and are great as a snack or an addition to a salad.
They are also super low maintenance to make, meaning that once they are in the oven you can basically forget about them for almost the entirety of their cook time.
The trick to a really crispy roasted chickpea is to remove their shell, this is super boring, but it is a step is urge you not to skip. Removing the chickpea shell or husk allows the inside of the chickpea to also get crispy so it is nice and crunchy all the way through.
This extra little step will also give the chickpeas more time to dry off before being cooked, which all just means crispier little roasty chickpeas!
Crispy Roasted Chickpeas
Ingredients
1 can Chickpeas (about 14oz), rinsed and drained
1 tbsp Avocado oil
1 tsp Garlic salt
1/2 tsp Pepper
Directions
Preheat oven to 450F.
Drain and rinse chickpeas. Once rinsed pat them dry to try and get all excess moisture off so they can crisp up nicely. Don’t be too gentle, while you pat them dry some of the chickpea husks will start to remove themselves.
Layer your baking sheet with chickpeas and get to work removing their outer husk. It is as easy as giving them a little pinch and the chickpea will slide right out of it’s little jacket.
Once most or all of the chickpea shells have been removed, toss them with 1 tbsp oil and season with garlic salt and pepper. Give them a good mix to make sure they are evenly coated.
Place the chickpeas into the preheated oven for 40 minutes, and just let them roast.
Note:
Air frier: This will take half the time and they will crisp up much faster.
Convection Oven: set to roast at 400F and roast for 20-30 minutes.
Leftovers: These are best consumed when made, but will keep in the fridge for 2 days.
