Crispy Roasted Chickpeas

Make Crispy Roasted Chickpeas in 35 minutes for a crunchy, healthy snack.

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 tablespoon olive oil
• ⅛ teaspoon fine salt
• Optional seasonings (see note)

Instructions

Step 1: Prepare the baking sheet and oven

Preheat the oven to 400°F and line a large, rimmed rectangular baking sheet with parchment paper. Arrange a clean tea towel and a couple of paper towels nearby for drying the chickpeas; have a small glass jar of olive oil and a tiny ceramic ramekin of fine salt on standby. This is the simple setup: a parchment-lined rectangular tray on the painted white pine surface, ready to receive the chickpeas.

Step 2: Dry and arrange the chickpeas for roasting

Pat the rinsed and drained chickpeas as dry as you can with the towels, coaxing off any loose skins and discarding them as they come away easily; you don’t need to pick every single skin. Spread the mostly-dry chickpeas in a single even layer across the prepared parchment-lined rectangular baking sheet so each bean can crisp. Slide the tray into the hot oven and roast until crisp and golden in spots, shaking the pan every ten minutes so they brown evenly—about 20 to 25 minutes total.

Step 3: Rest, finish, and toss with seasoning

After the initial roast give the tray one more little shake, then turn the oven off and leave the tray on the surface (closed oven not shown) for another 10 to 15 minutes so the chickpeas continue to dry and firm up; check the edges so nothing over-browns. Transfer the warm, crunchy chickpeas to a low, wide rectangular serving dish on the same painted white surface. Toss them gently with 1 tablespoon of olive oil, a scant 1/8 teaspoon of fine salt, and any optional seasonings you like so each chickpea picks up a thin, glossy seasoning sheen.

Step 4: Cool, store, and serve

Let the chickpeas cool completely on the rectangular platter until they are fully crisp, then store in a sealed bag with the air pressed out for up to a month. When serving, present them on the low rectangular platter with a small vintage silver spoon resting nearby and a tiny turquoise spice dish as an accent; they’re perfect for snacking alongside a cool drink.

Notes

• Pat chickpeas very dry for the best crunch.
• Roast in a single layer and shake the pan every 10 minutes.
• Toss with oil and salt after roasting to preserve texture.
• Store in an airtight container in a cool, dry place.
• Recrisp in a 300°F oven for 5 to 10 minutes if needed.