Roasted chickpeas (aka garbanzo beans)- have you heard of this food phenomenon? I recently have seen recipes cropping up all over my favorite recipe sites. I’ve also seen and tried these crunchy little bites out at restaurants as a salad topper too. So what are they? It’s essentially chickpeas that have been cooked until they become a crunchy little snack. If you toss them in your favorite spice blend (sweet or savory) they take on an addictive quality. So I’m bringing you my very own version today. You’ll get the recipe for Ranch Roasted Chickpeas below.
Creating these little snack bites are easy but they do require some important technical steps. The first is cooking low and slow! That’s how you get the crunch-and that’s a necessity to make these snack worthy. So follow my instructions below on oven temps (350) and time (45 minutes) for the ideal crunch factor.
The other two important steps is draining and drying those beans. Getting all the moisture out of the beans will also help crunchify (using some Bobby Flay “cooking” slang here). So dry, dry, dry and dry some more with paper towels before spreading them on your baking sheet! And the last step is removing the bean casings. Don’t go CRAZY on this step but….it definitely helps with the baking process. Honestly, while your drying the beans the cases will flake off. Just pull them out before you bake.
And I made my own ranch seasoning for these, because well why not? Also, if you looked in my spice cabinet you’d think I have every spice ever made. I may have a spice hoarding problem. And to be honest, I don’t utilize my variety enough. So I;m giving things like my dried dill weed and basil leaves some much needed love in this recipe.
Before I share the recipe I’ll share those top 3 tips for extra crunchy roasted beans again. Say it with me now:
- Low, Slow heat
- dry, dry, dry the beans!
- remove the bean casings
Ok, you’re ready now. Here’s the recipe!
…all for the love of the dish
- 1 12oz can garbanzo(chickpeas) beans
- 1 tbsp garlic powder
- 1 tsp dried dill weed
- 1 tsp dried parsley
- 1 tsp dried basil leaves
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- preheat the oven to 350 degrees
- drain, wash, and DRY the chickpeas. Do the drying thoroughly as you need the beans extra dry to get them crunchy.
- Remove any casings that fall off during the drying process
- in a separate bowl mix together all spices. Add the chickpeas and toss to coat.
- Once all spices have been well blended onto the beans pour them onto a foil lined baking sheet
- Bake for 45 minutes
- SERVE **Note- they are best the same day. Once you put in a container they will lost the extra crunch.
Recipe can easily be doubled