Crispy Roasted Chickpeas (Roasted Chana)

A spoonful of crispy roasted chickpeas that have been dusted with curry powder. The spoon rests on a tray of more chickpeas, and a tiny wooden bowl of curry powder.

4.60 from 57 votes

Crispy Roasted Chickpeas (Roasted Chana)

Roasted chickpeas, or roasted chana, is a healthy, perfect snack, especially since it's an amazing source of protein. This easy recipe gives tips for making sure your chickpeas stay crispy and crunchy for days.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer or Snack

Cuisine: American, Indian

Keyword: Roasted chana, Roasted Chickpeas

Servings:

Calories: 47.6kcal

Author: Susan Pridmore

Equipment

fine mesh strainer
baking sheet
Parchment paper

Ingredients

2 cans chickpeas (or 3 cups cooked from dried chickpeas)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt, or ½ teaspoon table salt
2 teaspoons curry powder
1 teaspoon paprika

Instructions

Line a sheet pan with parchment paper and slide it into the oven onto a rack in the middle of the oven. Preheat the oven to 425˚F with the baking sheet in the oven.
If using canned chickpeas, drain them in a fine mesh strainer or colander, and rinse them well.
Next, dump them onto a dry towel, and place another towel on top to sandwich them between the towels. Gently roll the chickpeas between the towels to dry them. Pull off any loose skins, and discard.
Pro-tips: I find it easier to dry one can of chickpeas at a time using this method. The chickpeas crisp up better if they're completely dry. This method of drying them removes some of the skins, but it's not necessary that you remove the skins from all of the chickpeas.
Remove the hot baking sheet from the oven, and transfer the chickpeas onto it. Drizzle them with a little olive oil, and add a dusting of salt. Toss, using a wooden spoon to coat them, and spread across the baking sheet.
Spreading them out as much as possible from each other will get them crispier, but it's inevitable some will touch each other.
Roast for 20 - 25 minutes, or until they turn a golden brown color, and are crispy.
Pro-tip: If you use chickpeas you've cooked from dried, they'll be less wet, and roast faster. Check them after 15 minutes.
While the chickpeas roast, mix together the spice powders in a small bowl. When the chickpeas are roasted, remove them from the oven. Leaving them on the baking sheet, sprinkle them with the spices.
Fold the parchment paper up around the chickpeas, and gently toss them, cradled in the parchment. Once they're coated, allow them to cool on the baking sheet.
NOTE: If they soften when they cool, or the following day, just spread them out on the baking sheet again and roast longer.

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