Crispy Chickpeas

1. Rinse and Dry Chickpeas

Start by opening the cans of chickpeas and giving them a good rinse under cold water. Once rinsed, thoroughly dry the chickpeas using a salad spinner and some paper towels. This step might seem minor, but ensuring the chickpeas are dry is crucial for achieving that perfect crispy texture. Moisture is the enemy of crunch, so take your time here.

2. Season and Coat Chickpeas

Once the chickpeas are dry, transfer them onto a half sheet pan. Drizzle them with the olive oil and sprinkle the kosher salt over the top. Toss everything together until the chickpeas are evenly coated. This coating of oil and salt will not only season the chickpeas but also help their skins crisp up nicely as they roast.

3. Roast the Chickpeas

For roasting, place the sheet pan with the chickpeas in a cold oven and set the temperature to 350ºF. Let the chickpeas roast for 30 minutes. After this, turn off the oven but leave the chickpeas inside for an additional hour. This gradual heating process helps draw out moisture, ensuring each chickpea is perfectly crispy. You’ll know they’re done when they look dry and feel firm to the touch.

4. Season with Spices

Once roasted, remove the chickpeas from the oven and sprinkle them with sumac and cayenne pepper. Toss them again to ensure the spices are evenly distributed, adding a layer of tangy and spicy flavor to the crunch.

5. Cool and Store

Allow the seasoned chickpeas to cool completely on the pan. Once cooled, store them in an airtight container to keep them crispy. Enjoy these chickpeas as a snack or a crunchy topping for salads and soups.