Crunchy Crunchy Chickpea Snack 

Love your channel! You make it fun to cook! Well, I made the spicy chickpeas and no matter how long left them in the oven, they still didn't get that super crunchy texture. So I put them in the dehydrator on the nut setting. Bingo!! Perfection. Super concentrated spice and they are as crunchy as a corn nut..

I love your personality! Thanks for sharing this recipe I can't wait to try it.

Merry Christmas Jill!! I'd like to extend my Christmas wishes along to Charlie, Max, Maddie and Poncho as well :) As it so happens, quite a few years ago, the Hubs took a cooking class and came back with a recipe for baked chick peas... I have a few spice variations to share and I'm in love with the cinnamon version: Honey Cinnamon: 1tsp cinnamon, pinch nutmeg, 1/4tsp sea salt, 2Tbsp honey (I now use date syrup in place of the honey)... You can throw them back in the oven for 10-15 minutes to caramelize if you like) Sesame Soy: 1tsp sesame oil, 1tsp garlic powder, 1/2tsp sea salt, 1Tbsp sesame seeds. Garlic Parmesan: 1/4c grated parmesan (I now use Chef Aj's faux parmesan), 1tsp garlic powder, 1/4tsp fresh cracked pepper, 1/2tsp sea salt. Smoky Spice Blend: 1/2tsp ancho chili powder, 1/2tsp smoked paprika, 1/2tsp garlic powder, 1/2tsp cumin, 1/4tsp fresh cracked pepper, 1/2tsp sea salt, pinch cayenne (optional) I also have a combination written down that I have not tried yet, but will be trying out sometime in the new year: Nutritional yeast, garlic powder, onion powder & curry powder... Unfortunately, there are no amounts beside these ingredients..the only thing I have written down is that one or a combination of the spices can be mixed with the nooch... maybe something you could play with..... my directions are for 2 cans or about 4 cups of chick peas and 2Tbsp of oil.. Preheating the oven to 375, placing them on parchment or silicone mat and roasting them for 45-60 minutes or until crunchy.. Then while they're still hot, toss them with the oil and seasonings... It says they can be kept in an airtight container for up to 4 days..

It's funny that you posted this recipe. I've seen recipes for roasted chick peas for years but just tried them for the first time last week. I LOVE them!! I wish I had tried them long before now! I used Angela Liddon's recipe for Perfect Roasted Chick Peas. She has several different recipes for roasted chick peas on the Oh She Glows website but this one if from her book. Her seasoning mix calls for 1/2 tsp EVOO, 1 tsp garlic powder, 1/2 tsp fine grain sea salt or Herbamare, 1/2 tsp onion powder and 1/4 tsp cayenne to a 15 oz can of chickpeas. Yummy! My kids went crazy for them. I love them on a salad as a substitute for croutons. I roasted them for 30 minutes @ 400 degrees (stirring half way through) and they came out crunchy.

You are adorable! Also, great recipe.

I have a few questions...How do you store them after they are completely cooked and crunchy? Do they need to be in the refrigerator? Also, after the second time making them did they stay crunchy? Or did they go soft again once they cooled?

You're so awesome...I just love your personality! I've been wanting to make these for awhile now but I keep forgetting but I'm going to do it tomorrow!!

Hi! Your videos r so lively & fun!!! In regards to up-ing the salt, in addition to what you've listed, but rather than the salt, I'd add Goya Adobo, with pepper, seasoning. Is sooooo good; in the Mexican section of my Metro Grocer, (Northwestern-Ontario, Canada, so you can imagine that MY delicious Mexican-food section is severely lacking, relative to the grocers in your southern states, but, hey, I can cook from scratch to try to make up for LOTS!!). I use that on almost everything!!! I am not a fan of hot paprika, but every recipe can b tailored for the consumer! Love the no-oil version you r sharing, thank you. I will be doing the lime juice trick when I make these for a snack over the holidays. Cheers!

By the way, Jill, have you ever reviewed "The Oh She Glows Cookbook"? It is my all time favorite cookbook. I've made over half the recipes so far and can honestly say, the woman doesn't seem to write a bad recipe. Lots of "company--worthy" recipes that will even impress non-vegans.

I am thinking I will make them with mrs. dash fiesta lime and add salt!

If you had to do it again, would you still use the crisping tray? Would you change the temp and time? (being that this was a initially a two trys process)

Thank you! Can't wait to try this!!

ok so how long do you keep these in the oven for total? what temperature did u use on your oven?i have a electric oven so i don't know what temp to put them at &i never tried making these yet...help please&thank you!

This one works wonderfully with curry powder as a coating. I also put some stinging nettles powder, but I did not really feel its taste in the finished product. Now what I wonder, is what I will get when I use potatoes instead of the chickpeas? I am going to try it with potatoes that are firm enough that I can still cut them in relatively thin slices after they've been boiled. And I think I will use a slightly lower temp and check on them regularly, removing them when they have achieved the desired crunchiness. If the result is interesting I'll report.

Hmmm, I m not savvy enough, obviously, to continue one thread!!!! Goya Adobo All Purpose Seasoning with 1.3% Pepper. It is dry spice mix, we get it in a 227g/8 oz plastic shaker jar, yellow, red & blue label. Ingredients are only 'salt, granulated garlic, tricalcium phosphate, oregano, black pepper, turmeric'. Soooo good. Hope u can find it!!

i know this is a long shot but is there a way to do these in the dehydrator so they come out much crispier?

You're so fit and trim! Do you think it would matter if you just used canned chickpeas?

Until this moment I thought that using the dental braces is only possible in Childhood. This is a very useful experience for me. (Anyway a came here only the recipe of fried chickpeas.)

Also may not need to add extra salt with canned since they're already kinda salty.

What if I don't have crisper sheet?

the brain needs fats ...to be healthy and function well...just an fyi

lost 35 lbs eating coconut oil and olive oil, feel so much better, think better, don't get leaving oil out, the new studies are saying our bodies need it. Helps prevents Alzheimer's . We eat fatty meats , my husband has also lost about 30 lbs. Just saying. Thank you for your recipe.