How to Make the Most Crispy Roasted Chickpeas

Follow @DrMattCooks to see my crispy roasted chickpeas recipe and more! The key to a crispy chickpea is to properly dry it. This is a process that is difficult to rush, so just give it time. This recipe I created calls for few ingredients, yet its technicality yields a crunchy treat! I feel as if it’s the perfect combination of multiple drying stages, seasoning timing, and oven-drying at the end. Cheers!

Ingredients:
-2 cans (14.5oz each) of chickpeas, drained *save chickpea water for other recipes if desired*
-2 tsp salt
-1/4 cup olive oil
-Seasoning of choice

Directions:
-strain chickpeas
-cover baking sheet in parchment paper and paper towels
-pour chickpeas onto paper towels and allow to dry for 15 minutes; remove paper towels
-pat dry with kitchen towel or additional paper towels for 1 minute
-air dry for 2 more hours up to overnight
-pour chickpeas into bowl, add oil and salt, and mix well
-pour chickpeas back on baking sheet and spread apart
-roast in preheated oven at 425F for 20 minutes, until almost completely crunchy texture with barely a soft middle
-remove from oven and season with desired seasoning
-roast for 5 more minutes, until completely crunchy without any give in the middle
-turn off oven, keep door slightly open, and keep chickpeas in there for 15-20 minutes up to overnight
-enjoy!

*I do not add the seasoning at the beginning to avoid burning. I add the seasoning after 20 minutes to ensure flavor is balanced and does not become bitter.*

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