Chickpea Crisps


So you may be thinking 'why don't you just buy them?'  My answer, is for the same reason I try and make everything from scratch.  I want to know what I'm eating and it tastes better.  Sometimes you may think your making a healthy choice when purchasing prepackaged snacks, but please, please, please read the ingredience to know what your putting into your body.  

Properly drying the chickpeas before baking is the simple secret to the perfect Chickpea Crisps.  This can be a tedious task because it does mean removing the skins.  I will get into how to do that.  However in saying that if you are fine with great Chickpea Crisps and not perfect, it's ok to leave the skins on.  I usually take the skins off the majority of the chickpeas.


2 cups cooked chickpeas

1-2 tbsp olive oil


optional seasoning of your choice


1. Preheat oven to 350

2. DRY the chickpeas.  See the note below on how to do this.

3. Once they are dry, spread them out onto a baking sheet.

4  Put the chickpeas in the oven (without adding the oil).  Bake / dry the chickpeas in the oven for approximatly 20 minutes, or until you see they have dried up a little.

5.  Remove them from the oven and drizzle with oil and salt.  Toss them around the tray with a spatula until they are all coated with the oil.

6. Place the tray back in the oven and raise the tempature to 400 and bake for another 8-10 minutes.  Keep an eye on them so they don't burn but they get nice and golden.  Some of the chickpeas may pop, that's normal.

7.  When they are done remove them from the oven and if you want to add more seasoning this is the time.

8.  They are ready to eat right out of the over.  If you manage to not eat them all, once they are cooled store them in an airtight container in your pantry.  

Besides being a great snack, try finishing a salad with these golden Chickpea Crisps.

Note: How To Dry Chickpeas

Tip:  To make the most of this I recommend doing it with some good company or put on some great music, a podcast or a movie.  It can be a relaxing task if you set it up right.

1.  Strain all the water.

2.  Lay the chickpeas out onto a dish cloth or paper towel.

3.  Set up another clean dish cloth (or paper towel) and take about a handfull at a time and roll them between the dish cloth.  Don't use too much pressure that the chickpeas crush but you do need to create a little friction so the skins brake.  Some of the skins will seperate from the chickpeas really easily some may need a little pinch to pop off.

4.  Continue the previous step in batch sizes that you are comfortable to work with.  (I like the handful) until all your chickpeas are skinless.


I will share some of my seasoning mixes in future posts.