Ingredients
Scale
- 15 oz. can chickpeas, drained and rinsed
- 1/2 tablespoon melted coconut oil
- 2 tablespoons BBQ sauce
Instructions
- Start by preheating your oven to 400°F if you have a convection roast setting, or 425°F for standard baking. The convection setting helps achieve better crispiness by circulating hot air around the chickpeas.
- Drain and rinse your canned chickpeas thoroughly under cold water. This removes the excess sodium and starchy liquid that can interfere with crisping.
- Spread the rinsed chickpeas on a clean, dry dish towel and gently pat them dry with another towel.
- Remove the skins by gently rubbing each chickpea between your fingers to loosen the skin, then peel it off. The skins should come away fairly easily once you get the hang of it. This process takes about 10 minutes, but you can do it while watching TV or listening to music.
- Once all the chickpeas are peeled, spread them out on a baking sheet in a single layer. Make sure they’re not touching each other – overcrowding leads to steaming instead of roasting.
- Place the baking sheet in the preheated oven and roast for 10 minutes.
- Remove the baking sheet and give it a gentle shake to prevent the chickpeas from sticking. The chickpeas should be starting to look slightly golden at this point.
- Drizzle the melted coconut oil over the chickpeas and toss them well using a spatula or your hands. Make sure every chickpea gets coated evenly – this oil layer is crucial for achieving that crispy exterior.
- Add the BBQ sauce and toss again until each chickpea is coated with the sauce. The chickpeas should look glossy and well-coated but not swimming in sauce.
- Return the baking sheet to the oven and roast for another 12 minutes. Halfway through this cooking time, remove the pan and toss the chickpeas again to ensure even browning.
- Once the timer goes off, turn off the oven but don’t remove the chickpeas yet. Open the oven door a few inches and let the chickpeas cool in the gradually cooling oven for at least 10 minutes. This final step helps them achieve maximum crispiness.
- After cooling, test one chickpea to make sure it has the right texture – it should crunch when you bite into it. Your chickpeas should be golden brown and crispy.
Notes
- Don’t skip the skin removal – it’s essential for crispiness
- Pat chickpeas completely dry before roasting to prevent steaming
- Use a large baking sheet to avoid overcrowding
- Shake the pan during roasting to prevent sticking and ensure even browning
- Let them cool in the oven with the door slightly open for maximum crispiness
- Store in a paper bag rather than airtight containers to maintain crunch
- Make sure your BBQ sauce isn’t too thick – thin it with a little water if needed
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160 kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg