Finding alternatives for chips is often problematic for people living a low carb lifestyle. Some people crave sugar, but almost as many crave a salty, crunchy snack.
Protein, fat and vegetables are standards on a low carb diet, but they don’t really lend themselves to salty and crunchy. I’ve recommended chicharonnes (pork skins) in the past, but simple roasted chickpeas is another alternative for those that just can’t handle the idea of pork skins.Jump to Recipe
Roasted Chickpeas with a Harissa Spice Blend
Roasted chickpeas can be an extremely versatile snack to make, as you can roast them with an Indian spice profile, a sweet & salty blend, a Mexican blend, a Parmesan blend, etc.
Tips for making the chickpeas “crunchy”
Sometimes roasted chickpeas can look crunchy, only to bite into a soft “beany” center. They’re still good that way, but we’re going for the crunch that you might be missing from the lack of tortilla chips in your low carb lifestyle.
So, here are a few tips to promote the crunch:
- After rinsing the chickpeas let them drain in a colander or on paper towells for quite a while. Dab them with a dry paper towel after draining. You want to get them as dry as possible.
- Fold the chickpeas inside of a kitchen towel and gently rub the skins off. The skins keep the moisture in and this helps make them more crunchy. Don’t worry if some skins are still left on.
- Cook the chickpeas without any oil for the first half of the roasting process. Add the oil and seasonings for the second half. A lot of recipes mix the chickpeas with oil and seasoning before roasting and the coating prevents them from crisping up as much
- Bake (or roast) at 350 degrees F for about 45 minutes rather than a high temperature for shorter time (they will burn), or a lower temperature for a longer time (they won’t get crispy).
- After roasting, let them cool inside the oven for a bit with the oven door open and the heat turned off.
- Store them in a breathable container rather than a tightly sealed container.
And finally, while roasted chickpeas make an excellent snack, they are also awesome as toppings on all kinds of dishes. I’m having mine tonight on a salad. I’ve know several people that have them in soups or in all kinds of skillet sausage mashups.
I have used one of our harissa spice blends on the roasted chickpeas below. Click here for a DIY recipe for a herbal/parmesan blend that will give them a very different flavor. Either way, they are a win for flavor, ease and health.
Roasted Harissa Chickpeas
- 1 14.5 oz chickpeas
- 3/4 Tbsp olive oil
- 1 1/2 tsp harissa spice
- 1/2 tsp kosher salt
- Preheat oven to 400 degrees F. Rinse chickpeas and let them drain. Pat dry with paper towels. Wrap the chickpeas in a dry kitchen towel and gently rub and massage them to get the skins off. You want them as dry as possible for the crunchiest chickpeas. Don’t worry if a few skins are still left on.
- Spread out the chickpeas on a sheet pan and roast in oven for 15-20 minutes, shaking the pan every 10-15 minutes or so to avoid burning. Remove the pan from the oven and drizzle the oil on the chickpeas and sprinkle the spices over them. Using your hands mix everything together thoroughly to coat the chickpeas (let them cool a bit if they are too hot to handle)
- Roast coated chickpeas for another 20-30 minutes, shaking the pan every 10-15 minutes or so. Turn off the oven, open the oven door, and let chickpeas cool in the over for about 15 minutes. Cool and store in a breathable container.
Variations on the Seasoning mixes for Low Carb Roasted Chickpeas
The process for roasting chickpeas is pretty similar for all the various recipes. What changes is the seasoning mix you might choose.
There is a plethora of different seasoning mixes to use with Roasted Chickpeas, but the basic process is the same.
For another great recipe for low carb roasted chickpeas with Worcestershire sauce and parmesan cheese, click here.
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