Crispy chickpeas that are baked and not fried! Umm yes please! These Baked Crispy Curry Chickpeas are so super simple to make and are a great added protein topping on salads or bowls, or simply to snack on by themselves!
Alright, let’s get this party started! Did I mention that this recipe only uses four ingredients! You heard me 4 ingredients, super simple! I opted to use canned chickpeas for this recipe because well, it’s super simple to use canned, already cooked chickpeas. The secret to getting extra crispy chickpeas is to drain and rinse really well. I mean really well, rinse until that water runs clear!
How to make Baked Crispy Curry Chickpeas!
Step 1:
Let the Chickpeas sit in a strainer for a bit to really drain and dry. The drier the chickpea the crispier they will bake up.
Step 2:
OK, now that your chickpeas are drained and rinsed it is time to peel those skins off. It is a bit of a pain but by peeling the skins off it also ensures that you will get an extra crispy chickpea in the end. To peel the skins off I take a kitchen towel or linen napkin and place the chickpeas on the napkin fold it over and gently rub/roll the chickpeas. This will separate the skin from the chickpeas.
Step 3:
Next it is time to add the olive oil. Place the chickpeas in a mixing bowl and pour the oil in a gently coat the chickpeas. Add the sea salt and place on baking sheet.
Step 4:
Bake for just about 50 minutes in the oven. Now it is time to spice things up. Add the DIY Curry Spice Blend and gently coat the baked chickpeas. Let cool.
Voila, Baked Crispy Curry Chickpeas to snack on or add to your favorite salad! These can be stored in the refrigerator for 3 days or frozen for up to a month!
Enjoy!
Ingredients:
- 1 15oz Can of Chickpeas, Rinsed and drained
- 1 Tbsp Olive Oil
- 1 ½ tsp DIY Curry Spice Blend
- Sea Salt, to taste
Instructions:
Preheat oven to 350 degrees F and set out a baking sheet
Drain chickpeas well and rinse well with water then thoroughly drain.
Once drained well, spread the chickpeas out on a clean, kitchen towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off.
Transfer the chickpeas to a mixing bowl and top with oil and salt. Gently mix well to combine. DO NOT add the other seasoning at this point, wait until after the baking and cooling to ensure maximum crispiness.
Bake for a total of 50 minutes or until dry/crispy to the touch.
Remove from oven and toss with seasonings while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
Serve as is or atop salads or bowls. They are also great for snacking on by themselves!
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Baked Crispy Curry Chickpeas
Baked Crispy Curry Chickpeas. Super crispy curry spiced chickpeas that are baked, not fried. Great topping for salads or bowls to add a little extra plant based protein!
- 1 15 oz Can of Chickpeas (Rinsed and drained)
- 1 Tbsp Olive Oil
- 1 ½ tsp DIY Curry Spice Blend
- Sea Salt (to taste)
- Preheat oven to 350 degrees F and set out a baking sheet
- Drain chickpeas well and rinse well with water then thoroughly drain.
- Once drained well, spread the chickpeas out on a clean, kitchen towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off.
- Transfer the chickpeas to a mixing bowl and top with oil and salt. Gently mix well to combine. DO NOT add the other seasoning at this point, wait until after the baking and cooling to ensure maximum crispiness.
- Bake for a total of 50 minutes or until dry/crispy to the touch.
- Remove from oven and toss with seasonings while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
- Serve as is or atop salads or bowls. They are also great for snacking on by themselves!