When it comes to snacks, crunchy and spicy are popular qualities. These baked chickpeas are both, plus they are healthy and easy to make. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature. If there is a lot of moisture in the air, the chickpeas may benefit from a quick re-crisping before serving.
This recipe can be made in the oven or the microwave. I like and use both methods, but the oven method is my favorite. I think the oven is easier overall, because of the limited space of microwaves. It’s easier to pull out the baking sheet and jiggle and toss than it is to stop the microwave and manually move the chickpeas around every 5 minutes. I also like the visual effect of the browning that happens in the oven (which doesn’t matter as much as you might think, because the rich colors of the spices will make them look beautiful regardless). With that said, the microwave method is healthier since it eliminates the need for the olive oil. If using the microwave, use the rotating carousel for even drying.
There are 3 tricks for success with this recipe:
Dry the chickpeas as much as possible.
Use a minimal amount of oil – just enough to give the chickpeas a glimmering coat.
Shake, rotate, and check progress often.
These Crispy Spiced Chickpeas make a great snack on their own, and taste great with or without beer or a cocktail. They also fit well within a selection of Mediterranean snacks/dips, such as hummus, baba ganoush, and falafel.