- 1, 15.5 oz. can low-sodium chickpeas (garbanzo beans) or 1.5 cups cooked chickpeas
- 3 tablespoons avocado oil (or other neutral tasting oil - not olive oil or coconut oil)
- 1 tablespoon maple sugar (or sub coconut sugar)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon fine salt
- Preheat oven to 375 degrees Fahrenheit.
- Place chickpeas in a fine mesh strainer. Rinse well with water. While the chickpeas are still in the strainer rub them with a kitchen towel to dry the chickpeas and also to help remove the chickpea skins. When you gently press the chickpeas with the towel against the fine mesh strainer it will help to loosen and remove most of the skins quickly. Remove and discard any remaining skins by pinching the chickpea with your fingers. Removing the chickpea skin is important for crispy results. If you leave the skin on it locks in the moisture and the chickpeas will get soggy when roasted.
- Place dried and peeled chickpeas and oil in a 12-inch cast iron skillet. Do not use a smaller skillet or the chickpeas will overcrowd the pan and steam instead of crisp up. If doubling the recipe use a second skillet.
- Toss well with two spoons so chickpeas are evenly coated in the oil. Spread the chickpeas out into one even layer (chickpeas should ideally not be touching).
- Roast for 35 minutes tossing halfway (I simply shake the pan to roll the chickpeas around). While the chickpeas roast, whisk together the maple sugar and spices.
- Remove the skillet from the oven. Immediately sprinkle sugar/spice mix overtop and toss well to combine.
- Allow the cooked and seasoned chickpeas to cool for 5-10 minutes in the pan. Make sure they are spread out while cooling so they can crispy up even more.
- Once they are cool enough to handle, enjoy. Best when fresh and served warm. You can store once fully cooled to room temperature in an open container. After stored they will start to slightly lose their crispiness (after a couple of hours). I love to eat them plain or enjoy as croutons on top of a salad or grain bowl. They are also really good in hummus lettuce wraps.
Method for tossing chickpeas in spices AFTER roasting came from here.
- Prep Time: 10
- Cook Time: 35
- Category: Snack
- Method: Oven