Crunchy Oven Roasted Chickpeas (Channa)

3.67 from 3 votes

These chickpeas simple to make and are a perfect snack or crunchy accompaniment to salads! Seasoned to taste, they are a healthy treat for all ages!

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, Snack

Cuisine: American, Caribbean, Indian

Servings:

Calories: 126kcal

Author: Kitrusy

Preheat oven to 375°F
Drain, rinse, and strain the chickpeas.
Dry the chickpeas on paper towels to remove as much of the water and moisture as possible. If necessary, change the paper towels and continue to dry them until no moisture can be blotted.
Once the chickpeas are as dry as they can be, toss them in the olive oil and spread them evenly on a baking sheet.
Bake for 30-40 minutes until golden brown, being sure to lightly shake the tray or turn the grains every 10-15 minutes so that they attain a deep golden brown evenly on all sides.
Once the chickpeas are browned, remove them from the oven and toss them in the seasoning to evenly coat each grain with the spices. (It's normal for them to be slightly soft still, though when dropped onto the tray they should sound hard. As it cools it will attain their signature crunch.)
Cool completely and enjoy. Store any leftovers in an airtight container for up to two weeks.

It is not necessary to remove the skins of the chick peas, they crisp up nicely.
Don't omit oiling the chickpeas before roasting them, the oil helps the skin to "fry" and which leads to a golden color and crisp exterior.
Be sure to season the chickpeas after they've roasted (ideally as soon as you remove them from the oven) or else the seasoning may burn or extract too much moisture which results in the chickpeas being rock hard instead of crunchy.
If you find that the seasoning is not adhering to the chickpeas, lightly brush or mist some more oil onto the chick peas (only a few drops!) and toss the chickpeas to coat them with the oil and seasoning.
If after you've removed them from the oven and they've cooled a bit and are not as crispy as you'd like them, simply pop them back into the oven for a bit longer at a slightly higher temperature for a few more minutes (or if you have a toaster oven, toast them lightly), being sure to keep your eye on them to ensure that they don't burn.