Sunday, October 4, 2009

Crispy Chickpeas

Easy and yummy for all ages!

19 ounce can chickpeas
2 Tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp of your favorite dried herb or spice (I've used garam masala and oregano and liked both)

Drain, rinse, and pat-dry the chickpeas. Toss them in a bowl with everything else. Arrange them in a single layer on a rimmed baking sheet, and cook at 300 degrees, stirring occasionally, until they have browned and begin to crisp, about 50-60 minutes. Serve at room temperature. They can be stored in an airtight container for up to 5 days.


  1. these are amazing. they barely last 5 minutes, let alone 5 days!

  2. Hi -- I found your blog through Jessie's blog and I just wanted you to know that I cannot stop making these crispy chickpeas! Thank you so much for the recipe -- I have already passed it on to so many appreciative friends (also, the trader's joe's grind-able lemon pepper was an especially fabulous "favorite spice").


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