MAKES 1½ CUPS · VEGAN, GF, DF
Truly crisp-like-crackers chickpeas had eluded me for years until I realized the secret of roasting them in an oven and then allowing them to continue to dry out with the heat turned off. They are not only crunchy on Day 1, but forever and ever after that, too. These crunchy chickpeas remind me of my favorite bar nuts, which are a little salty, sweet, and spicy at the same time. However, these chickpeas are a delicious nut-free alternative. They’re even great in place of nuts or croutons on a salad for extra crunch, on a vegan cheese board, or with predinner drinks.
1½ cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
1 tablespoon unrefined, virgin coconut oil
1 tablespoon pure Grade A or B maple syrup
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
1 to 2 teaspoons fresh rosemary, finely chopped
1. Preheat the oven to 400°F. Line a baking sheet with unbleached parchment paper.
2. Pat the chickpeas as dry as possible with a paper towel. Remove whatever skins are loose. Place the chickpeas on the prepared baking sheet and roast for 20 minutes.
3. Remove from the oven and add the coconut oil, maple syrup, and salt. Toss to coat. Put back in the oven and roast for another 15 to 20 minutes, or until golden brown. If a few pop, that’s okay.
4. Turn off the oven. Toss the chickpeas with the cayenne and rosemary. Return the pan to the oven and with the oven door closed and the heat off, allow the chickpeas to sit in the warm oven for another hour (check on them after 30 minutes), or until perfectly crunchy. You’ll have to test one to be sure. It should be dry and airy. If they’re still not crunchy, leave in the oven with the door closed and the heat off until they are crunchy through and through. Set aside to cool at room temperature. Once completely cool, the chickpeas can be stored at room temperature in a container for up to 1 week.