Crispy garbanzos are something you can make at home, the key is to let the beans air dry for 30 minutes before popping them in the oven. Enjoy them as a nutritious salty snack or to add crunch to a veggie bowl or salad. Adapted from Fine Cooking magazine (Jun/Jul 2016 issue).
makes 2 cups; adapted from Fine Cooking magazine, Jun/Jul 2016 issue
- 1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
- 1 tbsp olive oil or avocado oil
- sea salt or Kosher salt
Line a rimmed sheet pan with two layers of paper towel and sprinkle on the garbanzo beans, trying to minimize adding any additional liquid—the goal is to get them as dry as possible. Roll them around on the towel and let them air-dry for at least 30 minutes.
Preheat oven to 425° F. In a bowl, toss the beans with the olive oil and salt. Discard the paper towel from the sheet pan, transfer the dressed beans, and bake for 20–30 minutes, shaking the pan every 10 minutes to ensure even crisping. Remove from oven and let cool on pan; they crisp up even more during this rest.
Recipe Notes / Tips
- These are best the day you make them. If there is any moisture left in the beans, they will get soft in storage.
- Cinnamon-Sugar: toss cooked garbanzos with 1 tsp. sugar + ¼ tsp. cinnamon
- Spicy: toss cooked garbanzos with ½ tsp. chili powder + ½ tsp. cumin + ¼ tsp. cayenne
- Dry Roasting. Not as tasty, but they do stay crunchy if you keep them for a couple days in a jar. Omit the olive oil and roast plain. You can spritz with lemon juice or olive oil after roasting to get the salt or other seasoning to stick.