The wonderful nacho flavor of these roasted chickpeas strives to please. When I prepare these, there are never any leftovers! While they are still crispy, serve right away.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 28 |
| Yield: | 3 1/2 cups |
Ingredients
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- salt to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
- Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.
Reviews
crunchy! let drain then put on paper towels for an hour, pat top dry too w paper Towels, needs some heat imo, tabasco?
Made EXACTLY as instructed. Not crunchy at all – even after letting them cool. I would highly recommend following the tip left by others to let the chickpeas dry first.
added parsley flakes and parmesan cheese. awesome!
I used the spice blend with corn tortillas & made “Doritos”.
Amazing!!!
I made a half recipe and followed the directions as written. I checked them every 10 minutes during cooking and they took about 35 minutes. I would check every 2 minutes or so at the end next time as I think they go from just right to burned quickly. They tasted great! I would make them again.
Ellie! These are SO GOOD! Went together quickly with some pantry staples – my kind of recipe. Crunchy. Seasoned well. Taste divine. Since my oven is a temperamental thing, my chickpeas needed to cook for 42-ish minutes. Otherwise, made these exactly as written. My only complaint is there was no warning or advice on how to stop eating them! Thank you for the great recipe. I will make these often.
This is the best roasted chickpea recipe I’ve come across. Everyone in our house loves these. I add a quarter tsp cayenne.
Yummy and addictive!! I’d suggest OVER SEASONING the chickpeas really absorb flavor.
1. I only give it 4 stars because I made changes and I can’t really rate the recipe as written. Rinsed the chickpeas and left them to dry for an hour in the strainer. Used taco seasoning. Oven toasted and DELIC! Used as a topping for taco salad (and eaten by the spoonful by more than one person at the table!). As Buckwheat Queen commented, they *are* crunchy gems! Defiantly a keeper! 2. Today’s batch is seasoned with Old Bay, and we ate them after our workout, so as not to undo all our hard work with chips! =)
Spicy little crunchy gems. Yum!! After rinsing the chickpeas, I allowed them to dry for half an hour on paper towel. I think this helped in making them super crispy. Awesome snack recipe.Leftovers go great in salads!! Thank you for sharing it with us.