Crispy Curry Roasted Chickpeas Recipes

ACTUALLY CRISPY BAKED CHICKPEAS

Actually Crispy Baked Chickpeas image

4-ingredient baked roasted chickpeas that are ACTUALLY crispy! Simple methods, BIG flavor, so crunchy and delicious! Plus, plant-based and gluten-free.

Provided by Minimalist Baker

Time 1h5m

Number Of Ingredients 4

Ingredients

1 15-ounce can chickpeas ((drained and very well drained + thoroughly dried))
1 Tbsp avocado or other neutral oil ((if avoiding oil, omit and don't rinse chickpeas out of the can - just drain))
1/2 tsp sea salt
1 tsp seasonings of choice (such as DIY Curry Powder, Shawarma Spice Blend, or chili powder)

Steps:

Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

Nutrition Facts : ServingSize 1 servings, Calories 120 kcal, Carbohydrate 14.7 g, Protein 4.6 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 427 mg, Fiber 4.2 g, Sugar 2.6 g, UnsaturatedFat 3.83 g

CRISPY CHICKPEAS RECIPE

Crispy Chickpeas Recipe image

Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.

Provided by Leah Maroney

Categories Snack

Time 45m

Number Of Ingredients 9

Ingredients

2 (16-ounce) cans chickpeas
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, optional

Steps:

Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 5 g, Fat 6 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g

CRISPY CURRY-ROASTED CHICKPEAS

Crispy Curry-Roasted Chickpeas image

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Provided by Anna Stockwell

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt

Steps:

Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.

CRISPY ROASTED CHICKPEAS

Crispy Roasted Chickpeas image

Make crispy roasted chickpeas for a protein-packed vegan snack. I also love them in salads or on sandwiches and bowls!

Provided by Jeanine Donofrio

Categories Component Snack

Time 25m

Number Of Ingredients 4

Ingredients

1 1/2 cups cooked chickpeas (drained and rinsed)
Extra-virgin olive oil (for drizzling)
Sea salt
Paprika (curry powder, or other spices (optional))

Steps:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

CRISPY AIR FRYER CHICKPEAS

Crispy Air Fryer Chickpeas image

These crispy air fryer chickpeas can be seasoned in so many delicious ways. They cook in just minutes!

Provided by Sandi Gaertner

Categories Gluten Free Snacks

Time 23m

Number Of Ingredients 6

Ingredients

30 ounces garbanzo beans (2 cans)
1/2 teaspoon salt
2 tablespoons avocado oil (or olive oil)
1/8 teaspoon pepper
1 teaspoon ground turmeric
1/2 teaspoon curry powder

Steps:

Open the canned garbanzo beans. Place into a colander and rinse well.
Use a paper towel to really dry the beans.
Add your dried chickpeas to a bowl. Add the oil, salt, and pepper. Toss to coat.
HINT: Be sure to really dry your chickpeas!! This is a must or your chickpeas will not get super crispy. To dry them, rinse them in a colander. Use a paper towel to really dry them.
Preheat the air fryer to 390º F for 4-5 minutes. Place the garbanzo beans into your air fryer.
Do not pile the chickpeas too high. If you are making more than one can at a time, they won't cook thoroughly so it is best to air fry them in two batches unless you are using a very large air fryer.
Note: I do not recommend using flavor seasoning on the garbanzo beans before air frying them. Many spices can get bitter and rancid from high heat.
Air fry the chickpeas for 15-18 minutes. The longer you air fry them, the crispier they will turn out. At the 8 minute mark, open the air fryer quickly and stir the chickpeas so they cook evenly on all sides.
Pour the air fried chickpeas into a large bowl and quickly add your seasonings. Toss to coat. Enjoy!

Nutrition Facts : ServingSize 5 ounces, Calories 276 kcal, Carbohydrate 39 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 204 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 6 g

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