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A few years ago I had my first taste of crispy, roasted chickpeas at a community food swap here in Minneapolis (which sadly had to dissolve because of state laws, boo). Seasoned with just sea salt and a little olive oil, they were addictive, and intriguing. Surprisingly brittle and crunchy, they reminded me of corn nuts, but wait, they were made from beans!
I tried making them at home several times after that, but couldn’t replicate the texture. The gal who made them said said it was simple, just roasting them at 350 degrees, yet mine kept kept coming out with too much moisture, or burnt trying to get them crispy. She had to have had a certain technique, I was sure of it. Over the years I’ve tried dozens of recipes, on a quest to achieve the texture that your mouth says deep-fried, but the truth says baked in the oven.
Finally, with ideas collected from several sources, my quest for how to make crispy roasted chickpeas is finished. Like anything, I discovered it takes a little elbow grease and a bit of time (mostly hands off), but it’s so worth it! Today I’m sharing my technique with you, along with a recipe for this maple cinnamon version from my friend Amie of The Healthy Apple‘s new cookbook, “Eating Clean“. I’m also including the faster technique she uses, which produces a nutty, softer chickpea – different and just as lovely. Either way you choose to make them, they’re worthy of eating by the handful.
You can experiment with all sorts of seasonings, but I’m loving this maple cinnamon combination. Reminiscent of Cinnamon Toast Crunch, with just a few wholesome ingredients. Yum. I found sunflower oil to be a nice blank canvas compared to olive oil, letting the pure maple syrup and cinnamon shine. {The oil and syrup come from my partner, Now Foods!}
Now a little about Amie and her just published, “Eating Clean”, which is so much more than a cookbook. I admire her so much, compiling her struggle with auto-immune disease and how she used food and lifestyle changes to help manage chronic illness in such a beautiful way. It comes from a genuine place in her heart, reaching out to those who want to feel better. As someone who has personally battled different auto-immune issues, I could relate. But even if you are as healthy as can be, I think you’ll find a lot of great things in the book, from delicious allergy friendly recipes that anyone would love, to strategies for removing toxins from your house and DIY cleaning solutions. There’s even an A-Z on how to cook pantry staples like grains & legumes, and personal car recipes for toothpaste, deodorant, etc. You can find many of the details, videos, and more recipes from the book HERE.
And perhaps what I love most about Amie’s philosophy, a common theme throughout the book is this – “There is no ONE ideal diet.” As I’ve written about before, just because something works for someone else, your body may respond differently. And just because something is labeled a certain way like, vegan or paleo, doesn’t mean that your it works for your body either. Obsessing over those facts actually brings you down several other rabbit holes…. Something I wish I would have known last year while in the throws of trying to heal my small intestinal bacterial overgrowth by following the Auto-Immune Protocol (AIP).
The bottom line, as Amie says, is that “you are the expert on your body”. There are many different ways to eat healthy and nourish yourself. It’s all about finding your equation, the one that makes you feel satisfied and energized in all aspects, which certainly isn’t encompassed by just one label. If a food makes you feel lousy, or the house you live in, or the people around you, it’s not for you.
Such a great way to reflect on many pieces of life. Grab the book, you’ll be glad you did. These roasted chickpeas would be the perfect snack to your reading session? ;) Enjoy!
SCALE:
This post is sponsored by NOW Foods, and they kindly gave me the cookbook as they are teaming up with Amy in promotion of her book. All opinions are my own, and I’m so grateful to work with great brands, as well as all of you who support me! Some of the links in the post are of Amazon affiliates, which I may make a small commission from should you purchase via clicking.
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Hi stranger!
If I wanted to start with dried chickpeas, would I just soak overnight and pick up the recipe from there, or do you think I’d have to boil/cook them first?
Hi Morgan! I hope you are well! With these, you would need to cook after soaking, then proceed with recipe. xo
This really worked!! THANK YOU!!
I had some trouble skinning the chickpeas, with the towel method it took me like an hour and I was so discouraged. Once I saw the recipe was gonna work I decided I had to find a better way. I ended up using a method I found on youtube and it worked really well! And I was able to do a whole bunch at once. The video is here:
https://youtu.be/QG9y5lwSOgM
Doing it his way at first was still not working. Then I realized I just had to squeeze the chickpeas harder. I was afraid I’d crush them but I didn’t. After that, the skins came right off just like in the video.
Then I was a little confused by what you meant by “parchment” paper bags, so I just used a regular paper lunch sack type bag, doubled up to prevent grease from soaking through, and it worked!! Super crispy chickpeas for days! I can’t believe it! Thank you sooooo much!!!
when you say 400 degrees, do you mean 400 degrees by Celsius?
Fahrenheit actually! I just updated.
Starting with dried garbanzos, soak overnight, then follow recipe.
Hi, I made these but I only peeled about 10 before I gave up. I still followed the recipe and they came out very dry and toasted. I never made these before but I’m excited to try different spices! Thank you!
i know, the peeling can be tedious. glad you liked them without that part of the recipe!
Hi I am wondering about storing the chickpeas after they have been roasted. Do they need to be stored in the fridge or just in the pantry? Also if they are to be stored in the pantry how long wood they last?
Thank you
Hi Kelly! You can store them in a glass jar in the pantry for 4 days after they’ve been roasted.
I’ve never actually tried roasting my chickpeas, but I can imagine they taste even better than just straight out of the can! The crispiness just pops out so beautifully!
Isn’t this cookbook fabulous? Amie is such a sweetheart and has come through so much.
Your shots are extra sick in this post, btw. I need to make these – I’m up for anything maple cinnamon, you know that. LOL
XOXOX
They look great. Making them crunchy is a big plus, thanks for the idea
yes, always after that crunch! enjoy Keith.
Amanda, seriously, these photos are amazing. They are so rich and beautiful. Brava. Now, let’s talk about nuts…I mean beans that masquerade as nuts. ;) I love this…I tried making them before and they did not get crispy crunchy like I wanted. Yes, peeling makes perfect sense!!! Love all these tips. I can’t wait to give these a try!! xoxoxo
Yup, peeling those little suckers works. Worth the effort? Why yes, I think so! I learned this is another trick to perfectly creamy hummus too! Hooray! Thank you for this Amanda! Love your cinn/maple addition.. soo good! Couldn’t agree more with Amy’s philosophy. Just like we have to be our own health advocates, we know our body best. Figuring out what food works best for us, individually, is something a doctor really can’t do. xo
I know, somewhat tedious, but I waste just as much type on snapchat! lol. And yes, the book is great. Totally worth reading, and cooking from!
xo
These look delicious and you are so right -there are secrets to getting those chickpeas nice and crispy. The seasoning may be easy, but the technique doesn’t necessarily come naturally. Thanks for taking the time to outline your tips! And yes, LOVE Amie. She’s a star for overcoming her health hardships and sharing her spirit with us in her new book.
~jules
Yes, Amie is such an inspiration to many. So thankful she shares her story on her blog and this beautiful book. Cheers to chickpea snacks! xo
YOU TAKE THE SKINS OFF – REVOLUTIONARY! My mind is blown, that makes so much sense. I’m trying this immediately. My husband {who is part chickpea} is going to freak out. xx
Ahh finally ALL the answers to the perfect crispy chickpeas! You are right, Alton always has the answers. I’ve never thought to turn down the heat and just let them sit. I was going to try slow roasting them, similar to dehydrating them but I think I will skip that and try your method! I’m so intrigued by Amy’s new book! I must add it to my never ending cookbook-want list….ugh there are so many good ones!!! Thanks for sharing!
Thank you for your tips Amanda! So looking forward to making crisp chickpeas! My batch always turns out soggy and not fun to eat! btw, your website is just gorgeous!!! :)
You just made my day!!! This post looks absolutely beautiful and I am so beyond grateful for your support. Thank you for being such an incredible blogging buddy. I’m so happy you loved this recipe and I can’t thank you enough for supporting my cookbook and for your kind words. I’m sending you the biggest hug from NYC.
Have a beautiful night and I can’t wait to hug you soon.
Lots of love chica!
xox
These are great tips!! Nothing beats perfectly roasted + crispy chickpeas ;) (Also, I know I may be a little late to the party, but I LOVE the website redesign!! It’s absolutely stunning!!) <3
Not going to lie, I’m not looking forward to peeling chickpeas. But I have always wondered how the skins effect the way chickpeas cook and taste. Thanks for all the great tips!
totally worth the time to peel! and honestly, it takes less than 10 minutes. i find that it’s a bit of relaxing too, and gets my mind off other things. and it’s the way to crunchy, crispy bliss!
These sound great! I also find peeling chickpeas to be therapeutic. If you have a good podcast or something going in the background, it’s not really a big deal. I definitely want to make these soon and plop them on some tasty spring salads.
oh, i love the podcast idea! i need to listen to the newest episodes of Food Blogger Pro and A Couple Cooks. thank you for the suggestion!
Roasted chickpeas are so tricky! I am glad to know your tips and love the cinnamon maple combo. This sounds like the perfect morning snack (:
i’m glad the tips were helpful! cheers to crispy, roasted snacks. :) xo
Awwwww girl, I do love me some crispy chickpeas! I have to try adding the oil and spices halfway through the bake time – I haven’t tried that before. Also, NOW foods!!! Yay!
yes, try that! i think you’ll love how much it helps take out the moisture. hugs to you! xo
Can I confess that I’ve never peeled my chickpeas? Eek! Now I think I need to follow your steps because mine always come out either super great or really blah! I’m going to grab some chickpeas after work and make these for salads this week :) xoxo
HA! You’re totally right – Alton Brown does always have the answers :) Loving this method, and I’ll definitely try it the next time I’m in the chickpea roasting mood!
Right? I so wish his TV show was still on. Always learned so much! His quirky, scientific approach always drew me in. xo, Amanda