Rating: 4.09 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.

Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
2 hrs 45 mins
total:
3 hrs 30 mins
Servings:
4
Yield:
2 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Spread chickpeas on prepared baking sheet.

  • Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

Nutrition Facts

85 calories; protein 3.5g; carbohydrates 16.2g; fat 0.8g; sodium 289.7mg. Full Nutrition
Advertisement

Reviews (8)

Most helpful positive review

Rating: 5 stars
11/15/2016
I started with dry chickpeas, rather than canned. After cooking, I followed the directions, allowing to dry for about 45 minutes. I spread them in a layer on a towel to get them as dry as possible. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. after 20 minutes cooking). Then finish cooking as directed. Sometimes them I cook an extra 5 minutes- I think it depends how dry I get the chickpeas before roasting. Leaving them to cool in the oven for 2 hours does result in chickpeas that stay crispy for several days. I store them in a mason jar, and they have stayed crisp up to 2 weeks (as long as it takes my son to eat them). This recipe and technique has resulted in a staple snack for us. Thank you for sharing it! Read More
(35)

Most helpful critical review

Rating: 3 stars
10/11/2018
I baked them too long I think and they were too hard. I might try again but the flavor wasn t there. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/15/2016
I started with dry chickpeas, rather than canned. After cooking, I followed the directions, allowing to dry for about 45 minutes. I spread them in a layer on a towel to get them as dry as possible. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. after 20 minutes cooking). Then finish cooking as directed. Sometimes them I cook an extra 5 minutes- I think it depends how dry I get the chickpeas before roasting. Leaving them to cool in the oven for 2 hours does result in chickpeas that stay crispy for several days. I store them in a mason jar, and they have stayed crisp up to 2 weeks (as long as it takes my son to eat them). This recipe and technique has resulted in a staple snack for us. Thank you for sharing it! Read More
(35)
Rating: 5 stars
05/14/2018
I made these for my husband and he loves them! I made these exactly as written and seasoned them lightly with sea salt. Thanks for sharing. #Allrecipesallstarscanada #recipedetective Read More
(2)
Rating: 5 stars
04/01/2020
I followed instructions exactly except for the seasoning part. For the last 10 minutes of baking, I sprayed lightly with cooking spray then added the seasonings, back in the oven. After reading several comments, I wanted to make sure the seasonings stuck to them. It worked perfectly! I tried them this morning; delicious! I will be making these frequently. Read More
(1)
Advertisement
Rating: 5 stars
02/05/2018
I've made these twice now and they're great for snacking and so much healthier than potato chips. Read More
(1)
Rating: 4 stars
05/14/2018
Very good but didn't find the seasoning sticks so after the oven bit I tossed them with a touch of butter in a frying pan for a few minutes. Next time I'll do as another reviewer did and add olive oil or butter in the latter stages of the oven roasting Read More
(1)
Rating: 4 stars
06/27/2019
i added some spices-- will change it up with my mood. Read More
Advertisement
Rating: 3 stars
12/20/2020
I was super excited for these cus I love a similar snack made with peas. BEWARE THE POPPING! Almost injured my eye. :( I think my problem was the spices I used to season it for the weird taste, if I made it again I’d probably use someone else’s spices or the original recipes spice (which I don’t have atm). Read More
Rating: 3 stars
10/11/2018
I baked them too long I think and they were too hard. I might try again but the flavor wasn t there. Read More
Rating: 5 stars
08/22/2020
Very crunchy! I used convection roast cycle, which shortened baking time by 15 mins and parchment on a dark baking sheet. After the beans were done, I sprayed with buttery cooking spray then sprinkled with salt, chili powder and cumin. Then let rest in oven as directed. Delicious! Read More