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how to make crispy baked chickpeas

Crispy Baked Chickpeas

Crispy Baked Chickpeas make the perfect hearty topping for salads and creamy soups, but you also just snack on them as is. I've been making them often right now and topping them on a simple kale salad for lunch. Chickpeas are a great source of plant-based protein, fiber, energy, and iron. Since it is a plant iron, include Vitamin C foods along with it for improved absorption. Both Dino (Tuscan) kale and lemon, something I'm enjoying with them often, help improve the iron absorption.
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Course: Main Course, Salad, Snack
Ingredients Method Notes

Ingredients
  

  • chickpeas your desired amount
  • quality avocado or olive oil
  • sea salt
  • chili powder and paprika this combo is great, but you can play around with different spices too

Method
 

  1. Preheat oven to 425 and line a baking sheet with baking parchment paper.
  2. If the chickpeas were just rinsed, pour them onto a towel and pat dry.
  3. Add the chickpeas to a bowl, drizzle on a bit of oil, some sea salt, and a heavy hand of spices. Mix well.
  4. Pour onto the lined baking sheet and bake for 35 minutes until well crispy.
  5. Alternatively, if you have an air fryer, set your air fryer to 400 and air fry your chickpeas for 10 minutes. Leave in the air fryer for about 5 minutes after they bake for the10 minutes. This helps them get them crispier yet and you don't need oil.
  6. Store any leftovers (after they have been cooled completely) in a bowl or jar and keep at room temperature. Just loosely cover the bowl or jar to let air circulate.

Notes

I use the Wonder Oven to air-fry chickpeas.
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