Crispy Roasted Chickpeas
Any spices or flavourings you want to add (curry powder, nutritional yeast, taco seasoning, etc.)
- 1 15 oz. 425 g can chickpeas drained and rinsed
- 1-2 tsp extra-virgin olive oil
- Sea salt
Preheat your oven to 425°F/220ºC. Line a large-rimmed baking sheet with parchment paper.
Spread the drained chickpeas on a clean kitchen towel and place another towel over the top to pat them dry – the drier the chickpeas, the crispier your results!
Gently roll chickpeas around between the towels to help remove any loose skin. Then spread the chickpeas over the prepared baking sheet and drizzle with the olive oil, tossing them gently to make sure they are evenly coated.
Sprinkle the salt and seasonings over the top of the chickpeas.
Place in the oven and roast for 20-25 minutes, or until they are crispy and golden brown.
Crispy chickpeas are best served warm, but if you want to store them, place them in a loosely covered container. They’ll keep for a couple days at room temperature.