Crispy Chickpeas

also called crispy chickpeas · crunchy chickpeas · roasted chickpeas · spiced chickpeas · chickpea crunch · garbanzo crunch

Also written for Air Fryer (2 to wash).

The table

3 cups(510 g; drained, from two 15-oz tins)cooked chickpeaspat them dry until they squeakroast 400°F (200°C) 35 min, plaintoss hot, off the sheet
2 Tbs(30 mL)olive oil
2 tspsmoked paprikastir the spice while they roast
1 tspground cumin
1/4 tspcayenne
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1pat them dry until they squeak

2stir the spice while they roast

3roast 400°F (200°C) 35 min, plain

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 55 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Narrow — they are glass-crisp for about an hour and chewy by morning, and a hot oven only half brings it back
What you'll wash
Three things — the sheet pan, a bowl to oil the chickpeas in, a small bowl for the spice

  1. pat them dry until they squeak

    20 minwalk awayfrom the start

  2. stir the spice while they roast

    not timedfrom the start

  3. roast 400°F (200°C) 35 min, plain

    35 minwalk away20 min in

  4. toss hot, off the sheet

    not timed55 min in

You'll need sheet pan

Goes with

See how it is written
>> title: Crispy Chickpeas
>> category: Fried & Crispy
>> tags: chickpeas, roast, snack, crunch, vegan
>> counters: The Bowl Shop
>> aka: crispy chickpeas, crunchy chickpeas, roasted chickpeas, spiced chickpeas, chickpea crunch, garbanzo crunch
>> pairs-with: tahini-sauce, tabbouleh
>> servings: 6
>> time: 1 hr
>> slack: narrow — they are glass-crisp for about an hour and chewy by morning, and a hot oven only half brings it back
>> washing-up: the sheet pan, a bowl to oil the chickpeas in, a small bowl for the spice

>> step: pat them dry until they squeak
Roll @cooked chickpeas{3%cups}(510 g; drained, from two 15-oz tins) between towels until the loose skins come away, then spread them out and ~dry{20%min}.

>> step: roast 400°F (200°C) 35 min, plain
Toss @&(~1)dried chickpeas{} with @olive oil{2%Tbs}(30 mL) and ~roast{35%min} at 400°F (200°C) on a bare #sheet pan{}, shaking it twice, until they rattle like gravel. Nothing else goes in with them.

>> step: stir the spice while they roast
Stir @smoked paprika{2%tsp}, @ground cumin{1%tsp}, @cayenne{1/4%tsp} and @kosher salt{1%tsp} together while they roast.

>> step: toss hot, off the sheet
Toss @&(~2)roasted chickpeas{} with @&(~1)spice{} straight off the sheet, then leave them uncovered in a single layer to cool.