I’m really glad that I finally got my butt into gear and made some of these. I’ve been hearing about roasted chickpeas and how great of a “healthy snack choice” they are for quite some time now. Salty flavours and crunchy textures are my weakness; put them together, and it’s on! Unfortunately, when you put those two together, you typically get junk food like chips.
There are so many different flavour combinations that you can create with this snack. I decided to go the spicy route, because I’ve been slacking on spicing things up as of late and, well, that’s really unacceptable. Last year around this time, my tolerance for heat was sky high and I was drowning everything in Sriracha sauce. After putting a halt to that for a while, for no particular reason, I learned that heat tolerance is something that can fade; something that you need to build up again once lost.
With that in mind (plus the fact that I have an entire bottle of ancho chili powder and never use it), I decided to toss these little pellets of yumyum in ancho chili powder, garlic salt, and a bit of cayenne.
- 18 oz (approx. 2 1/4 cups) of chickpeas, drained and rinsed
- 1 teaspoon of garlic salt
- 1 teaspoon of ancho chili powder
- 1/2 teaspoon of cayenne (adjust to your heat preference)
- 1 teaspoon of olive oil
Drain and rinse the chickpeas, then blot with paper towels and let sit to dry for approx. 30 – 40 minutes.
Once the chickpeas are set, preheat the oven to 400 degrees F.
Toss the chickpeas in the olive oil, garlic salt, ancho chili powder, and cayenne.
Spread the chickpeas out on a baking sheet, and bake for 30 minutes.
Remove the chickpeas and let them cool (approx. 15 minutes).
Place them back in the oven for another 20-30 minutes, or until crispy.
Please note – A lot of people remark on how they can’t seem to get chickpeas to that crispy point. It can be tricky, but it’s attainable when done right. There are tons of arguments in recipe forums stating what does and doesn’t work. For me, I feel like the most important things to remember are to allow your chickpeas to sit out and dry, don’t use too much oil, and bake them twice. For some reason it seems as though taking the chickpeas out of the oven to cool, and then putting them back in for 20-30 minutes, does the trick.
If you don’t get it the first time, don’t worry. For one, they are still pretty darn good even if they are little soft, and second, it depends on your oven and can take practice.
Once you nail it, you’ll see that it was all worth it.