Crispy Spiced Chick Peas
One of my major snacking downfalls are those Stacy’s Pita Chips. A glass of wine and a bag of those chips — it’s a problem! After a few nights of snacky-indulgence, the top button of my jeans won’t close. Then I have to back off the chips and find a healthier snacking alternative. Crispy Spiced Chick Peas do the job for me.
They’re a salty, smoky, perfectly-spiced substitute for the munching I tend to do when Stacy’s is lurking in my pantry. And when I’m done snacking, they make a great topper for a salad!
The key I’ve found to getting a crispy exterior is to make sure the chick peas are completely dry before coating them with the grapeseed oil. You want them to , not ! So after rinsing them in a colander or sieve, lay out several layers of paper towels and lightly pat and rub the garbanzo beans dry. Throw away any papery skins that rub off when you’re drying the beans. Preheat the pan in a hot oven, then add the beans and roast them for 20 minutes, shaking and tossing about halfway through. You with me so far?
While the beans are roasting, mix up the spices in a small bowl — I love this smoky spicy blend which reminds me a little of taco seasoning — I mean — who doesn’t like that? It’s not overly hot, there’s just a little tingle, but if you prefer no heat, skip the cayenne.
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After the peas have cooked for about 20 minutes, add the spice mixture and toss well. spread them into a single layer and roast for another 10-15 minutes until the skins are crispy-crackly. YUM!
Table of Contents
What do crispy spiced chick peas taste like?
If you’ve ever made roasted chick peas, you know that the consistency actually changes over time. Eaten straight from the oven they are crisp on the outside and tender inside — utterly addictive.
These are crispy and perfectly spiced. You can eat them by the handful.
Spiced chick peas on day two…
More healthy snacks you’ll love:
- Chunky Guacamole
- Black Bean Dip
- Baba Ganoush
- Creamy Tuscan White Bean Dip
- Crispy Zucchini Fries
- Spicy Edamame
- Hummus with Basil Oil
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Crispy Spiced Chick Peas
INGREDIENTS:
- 1 28- ounce can chick peas garbanzo beans
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ tablespoons grapeseed oil or other neutral flavored oil – good at high temperatures
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon smoked Spanish paprika
- ⅛ teaspoon cayenne pepper
DIRECTIONS:
- Preheat oven to 400°.
- Rinse and drain the chick peas in a strainer. Line a large rimmed sheet pan with paper towels. Transfer the chick peas to the paper towels and scatter about, so that the towels soak up most of the moisture. Tear off another towel and gently pat and roll the chick peas until they are dry, removing any loose skins and discarding. Transfer the chick peas to a medium bowl and add the grapeseed oil, salt and pepper. Toss to coat and set aside.
- Place the sheet pan in the oven to heat for 3-4 minutes. When the pan is hot, add the chick peas to the pan and spread into a single layer. Cook for 10 minutes, then shake or stir the chick peas. Continue cooking for another 10 minutes.
- Meanwhile in a small bowl, mix together the cumin, onion powder, paprika and cayenne pepper, stirring to combine. After the beans have cooked for 20 minutes total, sprinkle on the spice blend and stir to completely coat. Cook for another 10-12 minutes until toasted and fragrant. Remove from the oven and let rest for a few minutes until cool enough to handle. Serve as a snack or on top of salads instead of croutons.
I skipped some steps, and they still turned out great! Did not preheat the pan, just drizzled olive oil on a tin foil-covered pan and rolled the (blotted dry) chick peas around in the oil, then salted them. Flipped twice, cooking for 1/2 an hour at 400, then sprinkled with onion powder, garlic powder, smoked paprika, cayenne, and more salt. Baked 10 more minutes and they were crisp and delicious! A slightly faster version with less dirty bowls.
Sounds great!
This is such a delicious healthy snack. Like the recipe too.
Thank you – definitely a healthier way to nosh!
These crispy chickpeas are right up my alley with all those spices! These would go great in a wrap or salad!
Glad you like them!
I made these last night, there are delicious!
I’m so glad you enjoyed them, Dan! Thanks for sharing!
I’m not one to snack, but I have to watch the wine… Lol. We like roasted chick peas with wine and a cigar, and I appreciate your tips for getting a crispier result. Thanks!
Am SO making this! Have everything I need already in my pantry! Actually I have too many cans of chickpeas. YUM.
Let me know how it works out for you!
What a great idea! I’m always looking for a new snack for my family. Chickpeas are a cheap, easy option!
Absolutely — and they’re really good with this seasoning!
Roasted chickpeas just happens to be on my list to make tomorrow for the first time. I love your tip about making sure they are really dry. Yours look so good I cannot wait to try them.
Please let me know how you like them!
My wife and I also have some not so healthy snacking habits. These chickpeas would be perfect alternative.
They’re especially good for that kind of mindless hand-to-mouth, oblivious snacking… You can’t do too much damage with them!
It’s a wonderful coincidence that you posted this recipe! I was wanting to try roasting chickpeas just last week.
That’s too funny! I guess great minds think alike!