Most baked crispy chickpea recipes will have you go through the incredibly boring, annoying process of removing the chickpea skins, promising crunchier results. But what if I told you it was all a waste of time? The secret to this recipe is first baking the chickpeas dry, so the moisture that oils would otherwise trap in evaporates. After that, they’re coated in the best BBQ seasoning and popped back in the oven, for perfectly crispy results with minimal effort, every single time. They taste exactly like BBQ chips, except they’re packed with protein instead of inflammatory oils. I’m not saying I ever make a batch of these and call it dinner—but I’m not saying I don’t.
- 1 (13.5-ounce) can chickpeas
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
- ¾ teaspoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine-grain sea salt
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Drain and rinse the chickpeas well and shake them dry as much as possible. Spread out the chickpeas on the prepared baking sheet, spacing them apart. Bake for 30 to 40 minutes, or until the bottoms are golden brown.
- Remove the chickpeas from the oven, and add the oil and maple syrup. Toss to coat, then add the smoked paprika, chili powder, garlic powder, onion powder, and salt, and toss again.
- Redistribute the chickpeas so they’re spaced apart and return them to the oven for 10 minutes more, until the coating is slightly darker in color. Remove from the oven and let cool (the chickpeas will continue to crisp as they cool) before diving in. These will keep in a zip-top bag or an airtight container at room temperature for 3 to 4 days.