This easy recipe for Crispy Chick Peas turns a humble can of healthy garbanzo beans into an addictive, salty snack food! It’s simple to make and results in the lightest, crispiest, most addictive crispy chick peas on the planet! They make a wonderful snack and are great for topping salads and soups.
I love a good crispy chick pea. Never had one before? Then you’re in for a treat! They’re a healthy salty snack that’s packed with protein and fiber. They’re also really easy to make.
Whoever would have thought that eating something fried could be healthy?! This snack boasts fiber and protein from the chick peas, plus monounsaturated fat and antioxidants from olive oil. Snack on these babies all day
It’s traditional in Spain to fry them, but the trend as of lately has been to bake them in the oven. Both methods produce good enough results, but I’ve found a combination of the two results in the crispiest chick pea with the best overall texture.
I like to start by frying the chick peas in hot cast iron pan with extra virgin olive oil, then finish them in the oven. Starting them off in hot oil allows the crisping process to begin, while the circular heat from the oven helps dehydrate and crisp them throughout. It’s the best of both worlds!
I prefer to make these in either a cast iron pan or a skillet that can be transferred from the stove to the oven. I love cast iron because of how well it distributes heat, which is very important when frying.
You could easily season these simply with salt and they would still be completely addictive. But I love the complexity that comes with the addition of a few spices and fresh herbs. The ancho chile powder adds a rich chile flavor with the tiniest bit of heat, while the garlic and smoked paprika gives a classic Spanish flavor profile. The basil adds freshness and a mellow herbal perfume.
Either way, the guests at your next cocktail party will be gobbling them up and begging you for the recipe. They’re that good!Print
For the Crispy Chick Peas:
- 1 15 oz can chick peas, drained and rinsed and dried* (see note)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ancho chile powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon torn basil leaves and flowers
- Preheat the oven to 425 degrees.
- Drain and rinse the chick peas, then spread them out on towels and gently move them around until they are very dry (this is important). Any excess moisture will result in them spitting and splattering all over while never getting totally crisp.
- Pour olive oil in a large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about a minute. Transfer the pan to the oven, and bake for about 25 minutes, shaking and tossing them every so often to ensure even cooking.
- The chick peas are done when they’re golden brown and crisp throughout. Don’t over cook, or they will get hard. Season with salt and other seasonings immediately while they’re still hot.
- Let cool and serve. Leftovers will keep at room temperature for up to a day.
This recipe can easily be doubled or tripled, however it must be done in batches. Overcrowding the pan will result in excess moisture, thus preventing the chick peas from getting crisp.
Keywords: garbanzo, beans, snack