Roasted chick peas

Anyone who has spent an appreciable amount of time with me knows that I love to eat.

More specifically, I love to eat salty, crunchy things.

This can be a problem when one is also trying to be a healthy member of society. Potato chips and health don’t really fit too well together, do they? While I do enjoy chips and chip-type things occasionally, I try to stay away from them for the most part simply because I am very well aware of my inability to say “no” when they’re in my face.  I’ve loved chips since I was a kid — Friday nights growing up were always Pizza night, and you know what often accompanied said pizza? Potato chips with french onion dip. Yup. When I got into college, in an attempt to be more healthy, I stuffed my face with Baked Lays and Baked Cheetos.

Healthy? What in the heck was I thinking?

Anyway, habits are hard to break, and I still love salty, crunchy snacks. Popcorn? YUM. Especially homemade. Sweet potato chips? Love. SnapPea Crisps? Uhh Yes please.  I’ve also gotten pretty good at homemade pita chips, if I do say so myself.

But this past weekend I found a new salty, crunchy snack. Roasted Chick Peas. I may be way behind the times on this one, because a search on the internet pulled up about ten thousand recipes, but it’s my first time making them, so I figured maybe some of you out there hadn’t discovered these yet yourselves.


I didn’t really follow a recipe for mine, but they did come out pretty good for my first try. Here’s what I did:

Mixed the following in medium sized bowl: 2 tbs EVOO, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper, and a few shakes of Herbamare (herbed seasoned salt).

I then tossed the chick peas (which I had previously drained, rinsed, and let dry) in the EVOO mixture until coated evenly. Spread the coated chick peas in a single layer on a foil lined baking sheet, and then sprinkle with a little bit more of each of the seasonings mentioned above. I then baked this at 350 for 45 minutes, but they were still a little bit mushy at that time. To crisp them up, I turned the oven up and baked them for an additional 20 minutes at 400 degrees.


Ta Da! Crispy, salty, slightly spicy perfection.

*Please note: My oven is ancient. Baking times will probably vary, so if you follow the same method I used, keep an eye on them during the last 10 minutes or so at 400. I imagine that you could also cook them for the entire time at 400, and adjust the time accordingly. Maybe 25-30 minutes?

I think next time I’ll use a little bit more cayenne pepper, because I wish these had a little bit more kick to them. But overall they are delicious! I also want to try a batch with garlic and rosemary seasoning, because I think that would be excellent. Maybe even some parmesan in there? The seasoning options are basically endless.


Now I’m off to eat these bad boys like it’s my job.  Go ahead, try it yourself, and enjoy!

Have you tried roasted chick peas? What seasonings do you enjoy with these? Are you more of a salty or sweet person? 

2 thoughts on “Roasted chick peas

  1. I’ve tried The Good Bean roasted chickpeas and I loved them – I couldn’t stop eating them. I like the idea of trying to make my own though. How long did you let them dry after you washed them?

  2. I love roasted chick peas! I need to make them again – it’s been too long!

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