Crispy Ranch Roasted Chickpeas

$- 2 cans (15 oz each) chickpeas, thoroughly drained and rinsed - 2 tablespoons extra virgin olive oil - 1 tablespoon ranch seasoning mix (can be store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste To make ranch roasted chickpeas, you need simple and fresh ingredients. The chickpeas are the star of this snack. They give a nice crunch and protein. Extra virgin olive oil helps them crisp up in the oven. The ranch seasoning mix adds that classic ranch flavor. Garlic powder, onion powder, and smoked paprika bring extra depth. Finally, salt and pepper round out the taste. - Chili powder for heat - Nutritional yeast for a cheesy flavor - Fresh herbs like parsley or dill for freshness If you want to change up the flavor, you can add optional ingredients. Chili powder gives a spicy kick. Nutritional yeast adds a cheesy taste without dairy. Fresh herbs can brighten the dish and add color. - Baking sheet - Parchment paper - Large mixing bowl - Spatula or your hands for tossing Using the right tools makes cooking easier. A baking sheet lined with parchment paper helps with cleanup. A large mixing bowl is key for mixing the chickpeas and spices. A spatula or your hands helps to coat everything evenly. Make sure your oven is ready to roast these tasty snacks! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step helps get the chickpeas crispy. Line a baking sheet with parchment paper. This makes cleanup easy. Open two cans of chickpeas, each 15 oz. Drain them well and rinse under cold water. Use a paper towel to pat them dry. This helps remove moisture, making them crunchier when roasted. In a large mixing bowl, add the dried chickpeas. Drizzle two tablespoons of extra virgin olive oil over them. Gently toss the chickpeas using a spatula or your hands. Make sure each chickpea gets a nice coat of oil. Then, sprinkle one tablespoon of ranch seasoning mix, one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of smoked paprika over the chickpeas. Season with salt and freshly ground black pepper to taste. Toss again until all the chickpeas are well coated with the spices. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding them. This allows for even roasting. Place the baking sheet in the preheated oven. Roast for 25-30 minutes. Halfway through, stir the chickpeas to ensure they brown evenly. When they turn golden and crispy, take them out. Let them cool for a few minutes. They will become even crunchier as they cool. Enjoy your ranch roasted chickpeas as a tasty snack or topping! To get crispy chickpeas, start with dry ones. After rinsing, pat them completely dry. Any water will cause steaming, not roasting. Use a paper towel to absorb moisture well. The oil helps crisp the chickpeas, so coat them evenly. A single layer on the baking sheet is key. Overcrowded chickpeas will steam instead of roast. Stir them halfway through cooking for even crispiness. If you can't find ranch seasoning, make your own! Mix together equal parts garlic powder, onion powder, and dried dill. Add a pinch of salt and pepper. For a twist, add some dried parsley or a dash of cayenne for heat. Feel free to adjust the spices to match your taste. This way, you can have fresh flavors without store-bought mixes. Roast the chickpeas at 400°F (200°C) for best results. This temperature allows them to get golden and crunchy. Cook them for 25-30 minutes, checking halfway. Stirring helps them roast evenly. If you like them extra crunchy, add a few more minutes, but watch closely! Cooling them for a few minutes after roasting makes them even crunchier. Enjoy every bite! Pro Tips Dry Chickpeas Thoroughly: Ensuring the chickpeas are as dry as possible before roasting is crucial for achieving maximum crispiness. Pat them dry with a paper towel after rinsing. Use Parchment Paper: Lining your baking sheet with parchment paper helps prevent the chickpeas from sticking and makes cleanup much easier. Experiment with Seasonings: Feel free to customize the seasoning mix by adding your favorite spices such as cayenne pepper for heat or nutritional yeast for an extra cheesy flavor. Store Properly: To maintain their crispiness, store leftover roasted chickpeas in an airtight container at room temperature. They can become soft if stored in the fridge. {{image_4}} To spice things up, add some heat! Mix in cayenne pepper or chili powder. Start with half a teaspoon and adjust to your taste. This gives your chickpeas a nice kick. The heat pairs well with the ranch flavors. If you love herbs, try this twist. Use dried herbs like dill, parsley, or basil. Add about one teaspoon of your favorite herb along with the ranch seasoning. This will create a fresh flavor that adds depth to your snack. For a unique blend, go sweet! Mix in a teaspoon of brown sugar or maple syrup. This will balance the savory ranch seasoning. You can also add a sprinkle of cinnamon for a warm touch. This variation makes for a fun and tasty treat. After making ranch roasted chickpeas, you might have some left. To store them, let them cool completely. Place the cooled chickpeas in an airtight container. Keep them at room temperature for up to two days. This method keeps them crunchy. If you want to save them longer, consider refrigeration. If your chickpeas lose their crunch, don’t worry! To reheat, preheat your oven to 350°F (175°C). Spread the chickpeas in a single layer on a baking sheet. Heat them for about 10 minutes. This should bring back their crispiness. You can also use an air fryer at the same temperature for a quick fix. Ranch roasted chickpeas last about one week in the fridge. For longer storage, you can freeze them. Place the cooled chickpeas in a freezer bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. Just remember to reheat them after thawing to regain their crunch! Ranch roasted chickpeas are crunchy snacks made from chickpeas. They are coated in ranch seasoning and roasted until crispy. The chickpeas have a nice texture and a bold flavor. They make a great snack or topping for salads. You can enjoy them on their own or with dips. Yes, you can make ranch roasted chickpeas without oil. Instead of oil, use a bit of water to help the spices stick. The chickpeas may not be as crispy, but they will still taste great. Just remember to adjust the cooking time if needed to avoid burning. Homemade roasted chickpeas can last about 3 to 4 days. Store them in an airtight container at room temperature. If they lose their crunch, you can re-roast them in the oven for a few minutes. This will freshen them up and bring back their crunchiness. Ranch roasted chickpeas pair well with yogurt or ranch dip. You can also toss them with fresh veggies for a colorful snack platter. Try adding them to salads for extra crunch and flavor. They are versatile and can fit into many dishes. Ranch roasted chickpeas are a tasty and healthy snack. We explored their main and optional ingredients and discussed the tools you'll need. I shared step-by-step instructions and tips for getting them super crispy. You also learned about fun variations and storage tips. In making this recipe, you can easily adjust flavors to fit your taste. Enjoy experimenting with different spices and munching on your creations!$

Crispy Ranch Roasted Chickpeas

A delicious and crunchy snack made from roasted chickpeas seasoned with ranch flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Course Snack

Cuisine American

Servings 4

Calories 120 kcal

Ingredients

2 cans chickpeas, thoroughly drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon ranch seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon smoked paprika
to taste salt
to taste freshly ground black pepper

Instructions

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a large mixing bowl, add the drained chickpeas. Use a paper towel to pat them dry, which will help them become crispier when roasted by removing any excess moisture.
Drizzle the extra virgin olive oil over the chickpeas. Gently toss them with a spatula or your hands until all the chickpeas are evenly coated with the oil.
Sprinkle the ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper over the chickpeas. Toss the mixture again, ensuring each chickpea is well-seasoned and coated with spices.
Carefully spread the seasoned chickpeas in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting.
Roast the chickpeas in the preheated oven for 25-30 minutes. Stir them around halfway through the cooking time to ensure they brown evenly, until they are golden and crispy.
Once roasted, remove the baking sheet from the oven and let the chickpeas cool for a few minutes. They will become even crunchier as they cool.
Serve your crispy ranch roasted chickpeas as a satisfying snack, a delightful salad topping, or a crunchy appetizer. Enjoy the burst of flavor!

Notes

For a fun twist, serve with a side of yogurt or ranch dip for added flavor, or toss with chopped veggies for a vibrant snack platter.

Keyword chickpeas, healthy, snack, vegan