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Crispy, Crunchy, Chewy, and Healthy

Rich in healthy protein, folate, manganese, and fiber, few natural foods pack the nutrient density that chickpeas do. When prepared in the way that we're about to show you, they're tastier than potato chips. Well, maybe not to everyone, but we can state with confidence that crisped chickpeas make for a delightfully healthy snack, one that won't contribute to a multitude of degenerative diseases.


To start, soak dried chickpeas in water overnight. Give them a good rinse in the morning, then bring to a boil in fresh water and simmer for an hour, or until chickpeas are thoroughly cooked - they should be soft and tender to bite.

Next, let cooked chickpeas drain in a colander for a few minutes to dry out a bit, then spread a layer of them along the bottom of a baking pan. To create the crispy crunch that this recipe is all about, don't lay down so many that they're crowding each other out; just a single layer is best, with a little breathing room here and there.



Drizzle your best extra-virgin olive oil on the cooked chickpeas, and season with your favourite blend of flavours (we typically add a bit of sea salt and onion powder).


Bake at 350 degrees F for 30 to 40 minutes, or until slightly browned.

When you take your finished chickpeas out of the oven, let them rest as they are in a single layer for a good 20 minutes or so to fully crisp up, just as you would with roasted almonds.

And voila, you have a batch of seasoned and crisped chickpeas to satisfy your potato chip munchies. :)


You'll find that some are mainly crispy, while others are mostly chewy. Preparing chickpeas in this way creates contrasting textures, the key to any memorable snack.

Hope you have a chance to enjoy, and should you discover any twists to this recipe that cause involuntary expressions of happiness, please consider sharing in the comments section below. :) Many thanks.


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What is the best way to store these after they are baked (assuming there are any leftovers!) Do they need to be refrigerated?

Sarah, after they have cooled down and crisped up, you can store them in an air-tight jar at room temperature.

you could try rice bran oil it has a sweeter taste has a high flash point as in is less harmful at high temperatures and is high in vitamin k.

Hey! I don't have any onion powder... Any other suggestions for seasonings?? Thanks for this recipe! My chickpeas are soaking now and ready to be cooked :)

I use turmeric, curry and garlic sea salt and these seasonings are not only healthy, but delicious. Turmeric has second to none benefits as an anti inflamatory agent, as well as countless other health benefits. Happy healthy snacking.

Karen Russell, MA, HHC (Holistic Health Counselor) CNHP (Certified Natural Health Professional,

I was so excited to see this recipe today! I live in China and it's sometimes difficult to know how to buy or cook the foods here like we do in Canada.
I found a can of chickpeas at the local Metro and bought it, but wasn't sure how to make them into a good healthy meal. This is such a great idea.
I was trying to increase the fibre in my diet, as it's so difficult to eat raw foods here due the bad water and bacteria on everything. I recently purchased a little oven so I can bake things and this will be the first thing I make in it!
Thank you Dr Kim for another great recipe!

hi, i was wondering if canned chickpeas would work. Using dried chickpeas would always be my first choice but wondering if canned is ok too.

I just made them with canned and they are delicious!!! Will be a favorite with us and I plan to share with a friend too!!!
I want to try and fiesta flavor too. Any thing you like will for sure be good.


I have used canned chickpeas often. I do believe that the dry makes a crispier snack, but I just monitor them and bake them to my liking! Enjoy!

What a lovely recipe, thanks!

Another common snack are potato chips, which are (rightfully so) heavily criticized because of the unhealthy characteristics of most commercialized variants. Yet, if you're up to home cooking, potatoes too can be crisped up without using the unhealthy fats and preservatives found in most commercial potato chip bags.

Simply slice a raw potato very finely, and put the slices on a holder that allows ventilation between slices (this is important, because you want the water to evaporate out of the slices). You can buy the needed slice holders for a few dollars in European supermarkets, I hope elsewhere too (they typically take the form of a flat silicon dish with holes, or of plastic "racks" that will keep the slices vertical). Then microwave these "ventilated" slices for 3 to 5 minutes (depending on microwave oven power), and allow to cool in free air to fully crisp up.

Enjoy :)

I personally don't add any salt, nor anything else, and I find that thin crispy slides of potatoes are a delicious snack as they are. A good potato has a good flavor without need for additions.

I think this snack is quite healthy, but I'm not an expert, and if anyone knows otherwise (because of microwaves, or because of carbohydrates cooked at high temperatures, or because of suboptimal health implications of the single ingredient used, or for any other reason), please share your knowledge :)

Only because you asked, I thought I would respond! The issue with potatoes is they aren't very healthy to begin with. Not offering much in terms of nutrition, they are also considered a 'nightshade' vegetable- a class known to aggravate any inflammatory conditions in the body, such as arthritis for example. White potatoes are also akin to white bread/pasta etc., metabolising into a pile of sugar for your body to process. And then to use a microwave, you would be killing off any little nutrient value they do have, or worse, altering the food's chemical structure.
I would stick with the chickpeas :) Happy snacking

Dr ben recently wrote that Russet potatoes are a top (like number 1) source of anti0xidants. Is an antioxidant killed by cooking? as some enzymes are? I found a quick review of "Fact or Fiction: Microwaves destroy nutrient content" at to be helpful.

How about slicing sweet potatoes and sauteing lightly till tender in a bit of extra virgin coconut oil, I love 'em like that.....
A good idea, what's your take on this?

Dr Kim, All the various nutrients mentioned here, do we know what percentage of those be still available after the amount of cooking we have to do on these dry chick peas (or for that matter any dried beans). I would be really interested in knowing if there have been any data related to before and after lengthy cooking. Like for example in MOST vegetables , the nutrients are at its peak when eaten raw and would diminish as the cooking process increases (especially high temperature cooking).
Thank you again for all the wonderful recipes you share with us.

Can u use canned chickpeas?

We love eating them raw after soaking them for 24 hours. They taste just like macadamia nuts without the fat content and full of protein.