Crispy Baked Chickpeas v2 (Oil Free!)


Baked chickpeas – now oil free! My son eats these up. This new version actually tastier and crispier than my original recipe.

2 cups uncooked chickpeas
Salt, to taste

Soak the chickpeas overnight and then drain the soaking water. Place into a pot and cover with water. Cook for about 45 minutes or until al dente.

Drain the cooking water and spread them on a clean kitchen towel in one layer to dry. The surface water will evaporate in a half hour.

Preheat the oven to 375.

Sort through the chickpeas popping off the skins. This will ensure the chickpea roasts to perfection. This takes a few minutes and a lot of patience but it is totally worth it!

Spread the chickpeas on a baking sheet and bake for 30 minutes. Check them every 15 minutes and shake them around to ensure even toasting. At the 30 minute mark, turn the oven off but leave the chickpeas inside for another 15 minutes.

Serve with a sprinkle of sea salt. Enjoy!

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