Since I work at home, I’m always snacking. Cheese and crackers, pita chips, nuts. Whatever easily grab-able food is on hand, I’ll eat mindlessly. Because of this, I’m always looking for some kind of healthy snack recipes. You know, the kind that doesn’t involve baby carrots or celery and peanut butter.
These crispy chickpeas fit the bill nicely, I think. I mean, they’re not as low in calories as said carrots and celery, but they are nutritious, and most of all, tasty. It’s also pretty easy to customize this recipe based on whatever flavors you like. I used some Nana’s Italian Seasoning before baking, and then sprinkled some Sayulita Steak and Veg when they came out just to add another dimension of flavor.
This recipe is pretty simple, but there is one key to getting chickpeas that will satisfy you like chips, and that is that they must be dry. Like really, really dry. If you think they’re dry, dry them some more. The drier they are when they go in the oven, the crispier they will be. Then just toss with Ava Jane’s Kitchen Avocado Oil and seasonings and bake.
These are delicious as a snack, but you could add these to a salad, garnish a soup, or even add to a pasta dish. Basically anywhere you want a little bit of crunch is perfect for these.

Ingredients
- 1 can chickpeas, drained and rinsed well
- 1 tbsp Ava Jane’s Kitchen Avocado Oil
- 1/2 tsp Nana’s Italian Seasoning
- 1/2 tsp Sayulita Steak and Veg
Instructions
- Preheat oven to 350 degrees F.
- After you have drained the chickpeas, dry them well with paper towels. Some of the skins will come off, that’s okay. Just make sure they are dry.
- Toss with the oil and Nana’s Italian Seasoning. Layon a baking sheet and bake for 40-50 minutes, until dry and crisp. Let cool for a few minutes, and toss with the Sayulita Steak and Veg. Let cool completely before serving.
Nutrition
I would like to know if anyone has attempted this recipe starting with dried chickpeas. I know you have to pre-soak any dried item (chickpeas & beans), But when would you roast (after boil cooking?) or straight roasting after a soaking?
Hi MariaRose-
I have never tried these with dried chickpeas, but you definitely want to cook them first before attempting this recipe.
Followed the directions exactly, although I didn’t have the same spices, I did use Ava Jane’s Avocado Oil. The chickpeas came out hard as rocks. Rather than break a tooth, I tossed them in the trash. I’ll stick with carrots and celery.
They do real well in an air fryer.
Sounds good , I’m going to make some.Thanks
We like them with Mediterranean spices too.