Introduction: Easy Crispy, Crunchy, Tasty, Healthy Snack - Baked Chick Peas

Picture of Easy Crispy, Crunchy, Tasty, Healthy Snack - Baked Chick Peas

I love Garbanzo Beans (Chick Peas). I especially love it when I make Hummus. Middle Eastern food is sooooooooooo tasty! I had cans of Garbanzo Beans in my pantry for Hummus and I read about frying them. I tried frying them in olive oil and they were very tasty, but a little greasy. Then I tried baking them and I got almost the same result so I want to share it with you. As a snack, they disappear quickly. I just love the crunch. They are a healthy snack and also can be tossed in salads.

Step 1: Ingredients

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****1 can of Garbanzo Beans (Chick Peas) My favorite is S & W Premium Garbanzo Beans. They are the most tasty and the salt in it is just right.

****1 Tablespoon of a good tasting olive oil

**** table salt (optional)

First step: Turn oven on at 400 degrees

Step 2: Drain Beans

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Open can and pour into a strainer and drain liquid

Step 3: Rinse Beans

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Rinse beans under running water

Step 4: Dry Beans

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Pour beans onto a paper towel

Step 5: Pat Dry

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Cover with another paper towel and pat dry

Step 6: Add Olive Oil

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Put beans in a bowl and add 1 Tablespoon Olive oil and mix well so the oil coats the beans

Step 7: Bake

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Pour beans onto a cookie sheet (you do not need to grease the cookie sheet) and bake in a preheated 400 degree oven

Step 8: Bake for 35-40 Minutes

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Bake beans for 35- 40 min. until it's crispy and light golden brown. You must move the beans around (flip and turn them) about every 10 minutes so they don't burn (this is very important)

Step 9: Done!

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Take them out of the oven, let them cool and start munching. They also can be tossed with a little sea salt . You can also add your favorite spices to them to or a dash or two of hot sauce to fire them up. Enjoy!

I doubled this recipe (used 2 cans of beans) That is a nice amount to serve 4 people.


monkeylover (author)2015-01-05

Here's a variation, given to me by my nutritionist...2 Cups cooked chickpeas, 1 ½ tsp coriander powder, 1 tsp curry powder, 1 tsp Celtic sea salt, & ½ tsp turmeric. Very tasty!

homesteadcat (author)monkeylover2015-01-11

Thanks, I have to try it. Sounds delicious!

andreabernard (author)2014-12-01

Can you store them?

magician176 (author)2013-09-28


LQOTW (author)2013-05-21

This idea is brilliant!

PeoplesCar (author)2012-05-26

If I'm using dried chick peas, do I need to soak them for 48hrs and then cook them (like I'm making humus), or just do a 48hr soak (like I'm using them for falafel)?

homesteadcat (author)PeoplesCar2012-05-26

I would soak them ovenight and cook them. You want to start with cooked beans.The consistancy of the beans in the can is not mushy, they are firm(but cooked)so don't overcook the beans.

Batness (author)2010-11-06

I love these, but I've only bought them fried. I will have to try baking them!
Do reconstituted dried garbanzo beans work just as well as canned?

homesteadcat (author)Batness2010-11-06

Dried garbanzo beans are not cooked. Canned beans are cooked already. If you are going to reconstitute them you must soak them in water, then cook them ( like in a pressure cooker) before you attempt this recipe.

bowow0807 (author)homesteadcat2012-05-18

Why a pressure cooker? Why not just boil them? The only reason why I think you need to use a pressure cooker is that if you are going to can the beans. Which you aren't going to. Correct me if I'm wrong, thank you.

homesteadcat (author)bowow08072012-05-18

It doesn't matter how you cook them, as long as you cook them before you start this recipe. Pressure cooking is like boiling them, but much faster.

AussieAnglerGal (author)2012-03-24

uuuh, i tried some "baked" chickpeas from a nearby fruit and nut store
it was a dry, hard thing and was like filled with flour? (thoroughly disappointing)
are these like that or are they crunchy and oily? mmmm

These are crunchy, tasty and not too oily. I use only 1Tablespoon of olive oil when I bake them. It's a very simple recipe- quick to make and eveyone loves to munch on them.

wow they sound great, will have to try them! :)
PS- my family and i LOVE your apple turnovers!

binary (author)2010-07-12

i just started making these...realized that i have a can of soy beans...not chick peas. i'm gonna proceed anyways. i will let you know how this recipe turns out with the substitution.

binary (author)binary2010-07-12

success! soy beans work great too!

magician176 (author)binary2012-03-08

Really? Can you share your method please dear?

binary (author)magician1762012-03-10

Exactly the same way! I thought I was using chick peas like the recipe but noticed after I was done that my can was actually soy beans. So just follow the recipe but replace the can of chickpeas with a can of soy beans.

magician176 (author)binary2012-03-10

Aah! Thanks dear, appreciate it indeed!

homesteadcat (author)binary2010-07-12

That's great! I will have to try soy beans.

AussieAnglerGal (author)2012-01-19

its been many a year since i've eaten chick peas
so long i can't even remember if i like them or not!!! :D
but in any case, i MUST try this
especially if there ae good as your apple turnovers ;)

magician176 (author)2011-12-19

Hello Cat, I noticed that you love the real delicious stuff! I love the baked chick peas! I was wondering if you know how to do corn like that? I have bought baked corn kernels that were so crunchy and chewy in a packet while in the UK. My favorite dish is very spicy curry! Kind regards

bree.jay (author)2011-12-08

Oh my... I seem to have stumbled upon my new favourite snack.... nom nom nom!

wontcontribute (author)2011-02-09

would adding cayenne pepper or chilli powder or something spicy at this stage be nice in the final product?

hiflyer (author)wontcontribute2011-05-02

i do paprika and chili's in addition to the olive oil + salt

baking drives out most of the chili's heat - awesome snack!

That sounds yummy - a spark of fire! I have to try that. Thanks!

hlfwy.thr (author)2011-02-06

How long do these last for? Is there still much moisture left after baking? I'm thinking of making a bunch and keeping it over a span of about a week.

homesteadcat (author)hlfwy.thr2011-02-06

They should last for a week. After baking, they are moisture free and very crunchy. I usually make 2 cans and it gets eaten up in a few days. If they hang around longer, you could store them in the refrig.

hlfwy.thr (author)homesteadcat2011-02-06

Sweet, thanks!

TTCdiygirl (author)2010-11-05


findo (author)2010-07-24

I made these just now and tried them out on my picky other half, who likes them too. I'm afraid they didn't get time to cool ;-) I used smoked salt to add a little extra flavour, and that worked well. Thanks very much for a great recipe, I'll be making these again.

Huskyteer (author)2010-07-24

This was great - I love chickpeas, and salty snacks. (I used garlic salt.)

ERCBIENG (author)2010-06-29

This looks super good! Im gonna go make some right now

rajuncanajun (author)2010-04-23

Now that's a great snack idea! With the can that I have I never did get around to making the hummus that I had planned but I'm going to make this recipe in about 20 min. =)

ChrysN (author)2009-08-29

I've bought something like this in the store but they are fried, they are really good but I don't like the fact that they are fried. I'm so glad to know that you can bake these. Thanks! I am definitely make some!

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