Healthy and satisfying, these crunchy bursts are oven-baked with olive oil, cumin, garlic powder, and plenty of black pepper. We like to make up a batch and keep it around for our next salty snack craving; even just a handful are enough to tide us over to a meal. Homemade crispy chickpeas can be difficult to keep from turning soggy after storing: we’ve tweaked our recipe to make sure these stay crunchy for at least a week. Since the baking time varies based on your oven and the chickpea brand, be watchful in the final minutes of baking.
- Yield: 1 to 0.5 Servingcups
- 2 15-ounce cans chickpeas
- 2 tablespoons extra-virgin olive oil
- 0.76 teaspoon kosher salt
- 2 teaspoons cumin
- 1½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- Preheat the oven to 375°F.
- Drain and rinse the chickpeas, then shake off as much remaining water as possible. Place them on a towel on a flat surface; rub your hands over the chickpeas several times, loosening the skins. Quickly remove the loose skins and discard; do this a few times until the majority of the skins are removed (this process should take no more than 5 minutes; you can work quickly and leave a few skins remaining).
- In a medium bowl, combine the chickpeas with the olive oil and kosher salt, then add the cumin, garlic powder, and black pepper and stir until fully combined.
- Line a baking sheet with parchment paper or a silicone mat and pour the chickpeas onto the sheet, spreading them as far apart as possible. Bake for a total of 50 to 65 minutes, shaking the pan every 15 minutes to ensure the chickpeas bake evenly. The exact baking time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove the chickpeas when they are browned and taste crispy but before they become very dark and hard. Allow to cool fully on the baking sheet for about 10 minutes before storing; the chickpeas will crisp up even more as they cool.