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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
If you’re after a savoury, flavour-packed snack, these oven-baked crispy chickpeas are the recipe for you. They’re crunchy, perfectly salted, perfectly spiced, and are good enough to literally eat by the handful. Apart from being a popcorn-like snack, they make a tasty sprinkle to liven up all kinds of healthy meals. Think croutons with loads more nutritional value. These oven baked crispy chickpeas have all the protein and heartiness of regular chickpeas, only much more fun. Make a batch or two and have them in your pantry ready to dress up salads, dips, soups or any dish you feel like adding some textural contrast. Be sure to try this whipped feta with crispy chickpeas.
Oven-baked crispy chickpeas are very simple to make, and being homemade, you know exactly what’s in them. The only challenge, is making crispy chickpeas that actually stay crispy. You don’t want to be disappointed when you find your chickpeas are soft a day later.
Follow these tips to get the crispiest crispy chickpeas!
1 x 400g can chickpeas, rinsed and drained
2 teaspoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin powder
½ - 1 teaspoon chilli powder
½ teaspoon good quality salt
1. Preheat oven to 180°C / 375°F.
2. Line a tray with baking paper.
3. Rinse and drain the chickpeas, shaking off as much water as possible.
4. Spread the chickpeas out on a clean kitchen towel. Use your hands to gently pat and roll dry the chickpeas. Some of the skins should start coming off. You can opt to peel the chickpeas or simply remove the skins that come off easily.
5. Place the dry chickpeas into a bowl. Add the oil and toss to coat. Add the spices and salt then mix until thoroughly coated.
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