Customized Crunch: Roasted Chickpeas

Whenever I make this snack around people it goes something like this:

Skeptical/disgusted/curious look. What are you doing with those skins? No thanks, I don’t want any.

Hears crunch. Okay I’ll try one.

Look of surprise and enjoyment. Side-glance to judge bowl depth and amount of chickpeas left. Okay they’re awesome.

Goes in for handful. Doesn’t stop until they’re gone. Do you have anymore?


Years ago the thought of eating half a can of chickpeas in one sitting would have made me nauseous. Today I crave them on the regular. The secret? ROAST THEM. I have a passionate love of chips. A snack should be crunchy, am I right? These chickpeas provide that crunch, in whatever (real, natural, chemical-free) flavour you want on any given day!

I generally stick to a spicy/garlic palate, but since the chickpeas are pretty much a blank canvas, I think they’d be great with a sweet profile (cinnamon-honey?) too. It’s easy, customizable, and a great cheap (bonus: those $1 cans last a long time) and health-conscious snack that can be whipped up quickly. And it’s juuust uncommon enough that it will impress guests (depending who your guests are) as an addition to the movie night snack selection!

Original recipe found here, so feel free to click for better photos and instructions from someone who knows how to cook.

Nonetheless, here are my very general directions:

1. Heat oven to 425 degrees.

2. Struggle with can opener, then rinse those suckers.


3. Rub them with a paper towel. End goal is dry chickpeas, people, so don’t be shy!


4. Identify skins. These moisture holding guys are the enemy. Find and destroy.


If you’re feeling really OCD and are obsessed with crunch – remove all. If not – just let the paper towel do the work and pick off the most willing candidates.

5. Choose your palate. As I said, I stick with spicy flavours, but experiment to find your favourite. One key thing: DO NOT overdo the olive oil. See above: end goal is dry, crispy chickpeas. Just a little drizzle of olive oil will do.


6. Shake it up.


7. Put in the oven for 15 minutes*. Remove and turn (aka shake and pray your pan’s edges are tall enough). Put back in the oven for 10-15 minutes.


8. Enjoy crispy deliciousness, looking gourmet, and having an awesome, satisfying snack to enjoy!


*Cooking time will vary with appliances. The 40-year-old oven at my student house ran hot and only needed 10 minutes. Keep an eye on them the first time you make them!


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