Crunchy Roasted Chickpeas with Parmesan

Bowl of roasted chickpeas with a spoon on a beige placemat.

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5 from 4 votes

Crunchy Roasted Chickpeas with Parmesan

Chickpeas are roasted until crisp with parmesan, herbs and Worcestershire sauce, for a delicious slow carb snack.

Prep Time10

Cook Time45

Course: Snack

Cuisine: American, Mexican

Servings:

Calories: 61kcal

Author: Dorothy Stainbrook

Equipment

baking sheet

Ingredients

2 15 ounces canned chickpeas drained, rinsed and patted dry
¼ cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon chile pepper spice
2 teaspoons mixed dried herbs (I used a mix of oregano, thyme and rosemary
1.5 teaspoons garlic salt
2 tablespoons freshly grated parmesan cheese

Instructions

Preheat the oven to 375 degrees F.
Rinse the chickpeas and let drain. Dry thoroughly with paper towels or a dish towel. The drier they are the crunchier they will be in the end.
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.
2 15 ounces canned chickpeas
Spread the chickpeas out on a sheet pan and roast without any oil for the first half of the roasting process (about 20 minutes). Check occasionally to make sure they are not burning. You may need to shake the pan every so often.
While they are roasting whisk together the next 5 ingredients (oil, Worcestershire, chile spice, herbs and garlic salt).
Toss the hot chickpeas with the oil and seasonings and roast for another 15-20 minutes (you may need to let them cool a bit if you are tossing by hand).
A lot of recipes mix the chickpeas with oil and seasoning before roasting and the coating prevents them from crisping up as much.
1/4 cup olive oil , 2 tablespoons Worcestershire sauce, 1 teaspoon chile pepper spice, 2 teaspoons mixed dried herbs, 1.5 teaspoons garlic salt
Remove chickpeas from oven and mix in the parmesan cheese and roast about 5-10 more minutes or until brown and crisp, stirring twice (beans may pop during roasting).
Serve warm or allow to cool prior to storing.
2 tablespoons freshly grated parmesan cheese

Notes

To Store: Store in a breathable (not airtight) container in refrigerator up to 3 days or freeze up to 3 months. To serve after cooled, preheat oven to 350 degrees and roast 5 minutes or until crisp

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