How do you preserve the crispiness of the chickpeas after baking?

Make sure the chickpeas have completely cooled first! Then transfer to a glass storage container/jar then loosely cover with a lid. More specifically, I like to use a weck jar and top with the glass lid (no airtight seal needed). This allows enough airflow without anything landing on your chickpeas. The chickpeas can then be stored at room temperature for 3-4 days.

What to do if my chickpeas don’t stay crispy?

You can always place them back on a baking tray and place in the oven at 350F and allow any excess moisture to bake off for 5-10 minutes to help re-crisp them.

Can I use homemade chickpeas instead of canned?

Of course! My main suggestion is to make sure that you don’t overcook your chickpeas. Mushy chickpeas will be way more difficult to make work for this recipe, so aim for fully cooked but firm consistency.

Can you use other beans?

While I haven’t tried them myself yet, I can see them working. Main thing to remember is moisture. If you use really mushy beans, they might not work as well or may need more time. If you experiment, feel free to let me know in the comments!

How to Make Chickpea Crispies

Description

These Chickpea Crispies are my favorite way to sneak more protein and fiber. Essentially, savory roasted crispy chickpeas that can enhance any meal.

Ingredients

Scale

1, 15 oz can chickpeas, drained and rinsed
3 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
Avocado oil, as needed
Kosher salt

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Instructions

Preheat the oven to 425F and line a baking tray with parchment paper.
After draining and rinsing the chickpeas, place in a clean kitchen towel. Use the towel to pat dry the chickpeas and remove as much excess moisture as possible. I like to carefully rub the towel over the chickpeas, which will often naturally remove some of the chickpea skins away from the chickpeas. Those extra skins can be discarded if desired.
When the chickpeas are mostly dried, transfer to a bowl and mash well with a fork. Add the nutritional yeast and 1 1/2 tbsp of oil, then stir well to combine. When evenly coated, transfer the chickpeas to the baking tray and make sure that the chickpeas are spread out evenly. Bake for 20 minutes.
Remove the tray from the oven then add the garlic powder, onion powder, and a generous pinch of salt. Drizzle with 1-2 tsp oil then use a spoon to stir everything together until well coated.
Spread the mixture out again and place back in the oven for about 8-10 minutes or until golden and mostly crisp. To make sure nothing burns, give the chickpeas a stir every 5 minutes. After roasting, taste and season with more salt if needed.
Allow the chickpeas to cool completely. This step will help the chickpeas to crisp up even more. Now, you can store and use as desired!

Notes

Cooking time will depend mostly on how moist your chickpeas are. This is why patting them dry is such an important step in this recipe. The more moisture the chickpeas contain, the less crispy they will be.

Spread the chickpeas out evenly in the pan when baking. Break up big clumps and make sure the chunks have space between them to roast, which will encourage more crispy behavior.

Add your seasonings towards the end of baking. Since the chickpeas are roasting for an extended period of time, some spices may burn if added to early. Instead, wait till the last 5-10 minutes of roasting to add the spices. This will give them long enough to cook without burning and making the chickpeas bitter in flavor.

Nutrition

Serving Size: 3
Fiber: 7g
Protein: 11g