We had a craving for extra crispy roasted chick peas, so we tried this version from Cookie + Kate: https://cookieandkate.com/roasted-chickpeas-recipe/ This recipe differs from most other techniques in two ways: first, by oven-roasting the towel-dried chick peas without oil; and second, by leaving the chick peas in the oven after roasting to absorb ambient heat. Only after that does one drizzle with some olive oil, salt, and other seasonings as desired.
Our modifications: first, after placing the towel-dried, completely unseasoned chick peas on a parchment-lined rimmed baking pan, we found that 16 mins at 400 degrees (shaken once) was sufficient for roasting. This is because we placed the pan in the hottest part of our oven (the top rack). Second, once we turned off the oven, we found 5 mins to be sufficient in the ambient heat. We then transferred to a bowl, drizzled with 1 tsp olive oil, and sprinkled with kosher salt. (Jan. 2026)
Cooking Adventures 