The Secret to Crispy, Crunchy Roasted Chickpeas {+ a Maple Cinnamon recipe}

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.

How to make crispy roasted chickpeas:

1. Put on some good music, and get ready to PEEL. Yes, peeling each one of the garbanzo beans (interchangeable term for chickpeas) is key in getting these babies to dry out and take in the heat from the oven.  The skins are wet, which means moisture is left underneath that skin if you don’t remove. The easiest way to do this is by rubbing the beans in between a towel, which will start the peeling process for you, then just finish with your hands. And I know you might think I’m crazy, but it’s actually kind of therapeutic, similar to those adult color books.
2. The chickpeas are roasted without any oil for the first half of baking, which allows them to crisp up without turning greasy, a Melissa Clark trick.
3. This is also the point at which you’ll add spices or seasonings, otherwise the delicate spices have a tendency to become bitter being exposed to pretty high heat.
4. Once you’ve added the oil and spices, you’ll bake for 15 more minutes, then open the door and let them cool inside the oven for maximum drying without burning. Alton Brown was the one who taught me this – he always has the answers. 
5. Store them in a parchment paper bag, like these, instead of in a plastic storage container. This helps keep them dry, and doesn’t let moisture collect. The power of air circulation!

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!

Maple Cinnamon Roasted Chickpeas

Learn how to make crispy chickpeas, without frying! These are a barely sweet version, with maple syrup and cinnamon.

No ratings yet

Rate Print SaveSaved

Prep Time :15 minutes minutes

Cook Time :25 minutes minutes

Total Time :40 minutes minutes

Author: Amanda Paa

SCALE:

Ingredients

• 1 15 ounce can drained & peeled chickpeas (also known as garbanzo beans)
• 3/4 tablespoon sunflower oil
• 1 teaspoon pure maple syrup
• 1/2 teaspoon sea salt
• 3/4 teaspoon cinnamon

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 400 degrees F.
• After chickpeas are drained and peeled, rub them gently with a towel to dry. Place on a sheet pan, in a single layer. Roast for 10 minutes. Remove from oven, stir the chickpeas with the oil, then sprinkle the remaining ingredients on top of chickpeas, and stir thoroughly to coat.
• Place sheet pan back in the oven and roast for 15 minutes.
• Then shut off oven, open the oven door about 5 inches, and let chickpeas cool inside.
• Store at room temperature, in a parchment paper bag. This is super important for keeping them crispy!

Notes

adapted from the Eating Clean cookbook.

For a less labor intensive cooking method, use Amy's method by rinsing and drying the chickpeas with a towel, then tossing them with the remaining ingredients. Bake at 350 degrees for 20 minutes, remove from the oven and let cool before serving. This produces a nutty, softer chickpea - different and just as lovely.

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.