Crispy Roasted Chickpeas: 3 Irresistible Flav

Question 1

How do I keep my roasted chickpeas crispy?

Accepted Answer

Patience is key! Let them cool completely on the baking sheet before storing—I usually leave mine for at least 30 minutes. Rushing this step traps steam, turning your crunchy gems into chewy disappointments. Store them in a paper-towel-lined container to absorb any lingering moisture. If they lose their snap, just pop them back in the oven at 300°F for 5-10 minutes.

Question 2

Can I use dried chickpeas instead of canned?

Accepted Answer

Absolutely! I actually prefer dried chickpeas sometimes—they yield an extra-crispy texture. Just soak 1 cup overnight (they’ll plump up to about 3 cups), then simmer until tender (45-60 minutes). Dry them ridiculously well—I sometimes use a salad spinner! Pro tip: Baking soda (1/2 tsp in the soaking water) helps soften the skins for maximum crunch.

Question 3

What’s the best oil for air fryer roasted chickpeas?

Accepted Answer

For air frying, I swear by avocado oil—it handles high heat like a champ without smoking. Olive oil works too, but keep it at 375°F max. One unexpected trick? A quick spritz of cooking spray after seasoning helps spices stick without making them greasy. Just avoid coconut oil—it solidifies when cooled and gives a weird waxy texture.

Roasted Chickpeas

Ingredients

Instructions

Notes

Nutrition