Crispy roasted chickpeas start with a kitchen towel. Canned chickpeas are convenient, but they go onto the tray wet if you stop at draining them. Give yourself a few minutes to dry them and you will have an easier time getting the texture you want.
Dry the chickpeas first
Drain and rinse the chickpeas, then spread them over a clean towel. Blot the tops and roll the chickpeas gently so the towel can reach the damp spots. Move them to a dry part of the towel if the first patch gets soaked. Pull off any loose skins if they come away easily.
Give them room on the tray
Toss the chickpeas with a little oil and spread them in a single layer. A clear patch between the chickpeas makes it easier to shake the tray and see how the batch is browning. If they pile up in the middle, use a larger tray or roast a smaller batch. For oven temperature and timing, start with the University of Maryland Extension recipe.
Check near the end of the suggested cooking time. Let one chickpea cool before biting it. If it is still soft in the middle and the rest of the batch is pale, give it a few more minutes and check again.
Season a small bowl first
Try smoked paprika and salt for a batch you can eat by the handful. If you are serving the chickpeas on a salad, a little cumin can work well with a lemon dressing. Season part of the batch first and taste it before you decide how much spice the rest needs.
For the crunchiest texture, let the chickpeas cool on the tray before serving. Moving them into a covered bowl while they are hot can soften the outside.
How crispy roasted chickpeas fit into a meal
Scatter them over a bowl of soup just before serving, or add them to a lunch bowl alongside something soft, such as cooked rice or roasted vegetables. Serve them separately if you want each person to choose how much crunch to add.
