CRUNCHY ROASTED CHICKPEAS RECIPE // Tangy Dill Flavour | Mary's Test Kitchen

These oil-free, gluten-free crunchy roasted chickpeas are ACTUALLY SUPER CRUNCHY. I say that because most other recipes that I've tried don't actually get legit crunchy or require a bunch of oil. You guys know I'm not afraid of a little oil but I like to leave it out if it isn't required.
I was going for a sort of vegan sour cream and dill flavour but it doesn't really compare to Old Dutch. Nevertheless, this flavour combo is delicious. I couldn't stop snacking when I made this last batch...so here are some words of warning. If you decide to eat the whole batch at once, you may get a sore jaw!
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ACTUALLY CRUNCHY ROASTED CHICKPEAS RECIPE
With Tangy Dill Seasoning
Makes about 1 1/4 cups
INGREDIENTS (US)
1 1/2 cups chickpeas (about the amount in a 15oz can)
salt to taste
Seasonings:
3 tablespoons nutritional yeast
1 tablespoon finely chopped dill
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon vinegar (white or apple cider)
1 teaspoon sugar or equivalent sweetener of choice
salt to taste
INGREDIENTS (Metric)
350ml cooked chickpeas
salt to taste
Seasonings:
7g nutritional yeast
2g finely chopped dill
7cc onion powder
7cc garlic powder
15ml vinegar (white or apple cider)
5cc sugar or equivalent sweetener of choice
salt to taste
DIRECTIONS
Preheat oven to 425°F or 215°C. Drain and dry off the cooked chickpeas with paper towels or with a clean lint-free kitchen towel.
In a mixing bowl, mix the chickpeas with vinegar. For best results, let set for 5 to 10 minutes.
Add all the seasonings and stir to coat evenly.
Transfer the coated chickpeas to a parchment lined baking sheet for easy clean up after baking. Spread the chickpeas out as evenly as you can. Try to separate them but if some are touching, that is OK.
Bake in the preheated oven for 40 minutes to an hour. You MUST stir the chickpeas every 10 minutes. After 30 minutes, check to see how the chickpeas are crisping up. Remove any crunchy chickpeas as they are done to avoid the chance of burning. Some chickpeas may seem crunchy enough at first but keep baking if you find they are chewy in the middle.
Let the crunchy chickpeas cool a bit before eating. To store, let cool to room temperature, then transfer to a container. They can be stored at room temperature as long as they are dry and crunchy all the way through (not chewy).
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Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/
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[@Thamgau]

Your recipes, your soothing voice, simple attitude~ THANK YOU! I've tried almost all your recipes and they are all delicious !! :)

[@marystestkitchen]

Thank you so much!

[@janejanejanejane871]

I was looking for a snack to make when I got the notification for this video! I HAVE to try these now!

[@marystestkitchen]

+Emily Walker yay! What a happy coincidence! Thank you for watching, my dear. And thank you for being the FIRST to comment on this video

[@thefruitiersideofpebbles4154]

I NEED these. Cant wait to try them. My best friend loves chickpeas as much as I do I'm sure he needs these too. Thank you so much ♡♡♡

[@jeanlou07]

Very good receipe! Thank you! I have just one question: what is the "function" of the vinegar in the receipe?

[@melhol89]

I was just thinking crunchy chickpeas would be awesome. And boom! an awesome video! I'll be trying this out this weekend! Thank you!!

[@marystestkitchen]

+Molly Drummond Perrfect timing! yay! I'm so glad you liked this video :-) Thank you for your kind comment, dear

[@aminadadniembe5976]

I need snacks! salt & vinegar chick peas here I come! looks good. I must try this! thanks Mary!

[@hollylussier6819]

I love everything you make - can't wait to try these!

[@marystestkitchen]

+Holly Weddall Thank you, my dear! I hope you love them as much as I do!

[@vegetablepolice]

Is the vinegar mostly for flavour or does it add some sort of crisping technology? ;)

[@marystestkitchen]

+Vegetable Police It's for flavour. I don't actually know if it makes a difference in crisping as I always put some acidic liquid in to help the seasonings stick on. Thanks, that was a great question! Let me know if you figure it out. In the meantime, I'll try to remember to test that for my next batch. :-) Also, your username Vegetable Police is brilliant.

[@vegetablepolice]

Ok cool. Will test it out one day. And thanks for the compliment ;) Check out some of my videos if you like funny vegan... stuff ;)

[@shreemk4072]

+Vegetable Police i think vinegar adds the tangy flavour to the dish..!! :)

[@cookingbymanisha]

vinegar for crisping technology also.

[@SamanthaChristie]

I love roasted chickpeas! These look delicious, I can't believe you got them this crispy without any oil.

[@marystestkitchen]

+Missnewyorkstyle I was surprised too. The journey to this recipe consisted of me using less and less oil until there wasn't any oil being used! It actually seems to get all the way crunchy FASTER without oil!

[@aresmafia7724]

wow mary you made my day with this delicious recipe wow your amazing they taste amazing :) i love your work keep it up and thanks for the delicious recipe great snacks i would say i was craving sumthn unhealthy ate a few of these and was craving these

[@aresmafia7724]

thx i hope you reply soon

[@marystestkitchen]

+Dubstep Master Race YAY!! I'm so glad you enjoyed these so much :-) Thank you for sharing your experience with me

[@aresmafia7724]

+Mary's Test Kitchen | Vegan Cooking ok i understand i would like to see more snacks/vegan and i see i hope your wrist stops complaining :)

[@marystestkitchen]

+Dubstep Master Race At the moment, I have a smushed roll of toilet paper under my wrist to keep it in a straight position. Seems to be helping! lol

[@aresmafia7724]

+Mary's Test Kitchen | Vegan Cooking lol mary you should see a doctor :-)

[@littlebitacate7619]

MARY! u never have a bad idea! i luv luv luv ur posts 😉

[@marystestkitchen]

+littlebitacate hehe I once had the brilliant idea of putting peanut butter on nori. Some people would say that was a bad idea. I'm on the fence with that one XD Thanks so much for your kind words, dear. I am so encouraged by comments like yours.

[@tamcon72]

No chickpeas in the house![gasp!] Off to buy some to make this! Thanks for posting, Mary. Always delightful--you, and the recipe : )

[@marystestkitchen]

+tamcon72 How did you let this travesty happen?!?! NO chickpeas! FOR SHAME! ;-) hehehehehehee Thanks for watching, my dear. I hope you get to try these soon

[@tamcon72]

Mary's Test Kitchen | Vegan Cooking Travesty rectified! Thank you, health food store, for having organic chickpeas $1 a can! Will make these tomorrow!

[@hellraisinhamster]

I wonder if I could do this with black beans or something. I just used up the rest of my chickpeas in a couscous recipe D:. This looks delicious though! Perfect quick school snack. Going to try it out sometime 👍🏻

[@rcwhite18]

can't wait to try this! I went to a vegan restaurant a few months back and they handed out something like this for an appetizer on the house. I believe it had cashews, pistachios, golden raisins, chickpeas, and maybe almonds tossed in a curry powder of some sort. I wish I knew their recipe but I'm sure this one is great!

[@marystestkitchen]

+rcwhite18 That sounds really good. I've seen Indian snack mixes that seem like what you described in stores before. I'm sure fresh from a restaurant would be even better if they made it in house! Thanks for sharing, my dear.

[@FloMo14]

Great recipe!!! So if u use dry chickpeas..do u just boil them in water until soft? And for about how long would u boil?

[@marystestkitchen]

Soak overnight, drain, add lots of water, boil (kind of simmer) for about 45-60 minutes (start checking if it's done at 45), drain. It's just like cooking beans from dry :-) i hope that helps! Thanks for your kind comment and for your question, dear

[@jiakim4021]

Love the recipe!! Can you do the same with lentils???

[@shalondacoleman4652]

looks good but I can't have acv or any vinegar can it be ommitted

[@marystestkitchen]

Yes omit! Or you can use lemon juice for the tangy flavour

[@Scrapitydoodah]

Healthy Snacks - yes please.

[@marystestkitchen]

+Scrapitydoodah Lots more of these types coming :-)

[@isajadeleite434]

I love this recipe!

[@marystestkitchen]

+Isa Jade Leite Thank you, my dear!

[@MaryDg1123]

Now I have a new idea for using the chickpeas leftover from draining the aquafaba.....other than my beloved hummus. Thanks for the recipe!!

[@marystestkitchen]

+Mary Dg You're most welcome, dear! That's actually why I came up with this recipe: I had so many chickpeas to use up after experimenting with aquafaba!

[@airponicsmom]

So if I'm going to used canned chickpeas I don't have to do anything but rinse and dry them before applying the vinegar and spices right?

[@airponicsmom]

Thanks Mary!! Having some health issues lately so I'm going to clean up the diet for a bit (boo-urns). These fit in great with the plan!

[@marystestkitchen]

Kimberley Burfoot I was sorry to hear about that! I hope you feel better soon. More simple, budget friendly, healthy meal and snack recipes coming up for fall. Got to balance out the fun recipes coming for Thanksgiving and Christmas (^_-)

[@airponicsmom]

Oh that sounds great! I'm looking forward to it!

[@disconouvo3037]

this looks like a killer snack. I'm trying it right now.

[@marystestkitchen]

+Disco Nouvo Thank you, dearie! :-)

[@disconouvo3037]

the first batch were a total success. the second were a bit far gone after waking from the couch a couple of hours late. lol third batch and I'm back on track and in full production. ;)

[@marystestkitchen]

Disco Nouvo ack!!! I'm glad you didn't burn down the kitchen and was able to do a 3rd batch! lol Thanks for sharing your experience, my dear

[@dianechandler]

These look really good!!! Thank-you!!! :)

[@marystestkitchen]

+Diane Chandler You're most welcome, dear. Thank you for watching! I really appreciate your comments

[@theaudiobookaficionado]

:o YUM. I think I'd have to make a triple batch or something because I would eat all of these in about four seconds.

[@marystestkitchen]

+Karen Mae lol That's a great idea. My jaw was pretty sore after attempting to eat this whole batch in one go though...so I'm not sure I recommend trying to eat the whole thing in 4 seconds ;-)

[@cheeseking27]

I'll give them a go tomorrow.

[@TheJudgmentalVegan1]

I was just thinking yesterday that I should roast some chickpeas as a healthy snack. Chives sound awesome with this (though, I do like dill too).

[@marystestkitchen]

+The Judgmental Vegan ha! Great minds think alike! :-) Thanks for watching, dear

[@MiauMichigan]

I hate chickpeas but I want to make aquafaba for a mousse so I'll give this a try and see

[@Twixlyful]

Somehow the seasoning didn't really stick to the chickpeas after baking and just came off when you touched them. Were they too dry or did I do something else wrong?

[@marystestkitchen]

+Twixlyful Did you add the vinegar to the chickpeas first before adding the dry seasonings? That is the purpose of the vinegar... I did not find that the seasonings came off but you may have needed to add a bit more liquid than I did.

[@Twixlyful]

+Mary's Test Kitchen | Vegan Cooking I did add some vinegar, but maybe not enough. Next time I try to use some more, maybe that will help. Thanks :)

[@marystestkitchen]

Twixlyful You're welcome, dear. Someone also commented that they use aquafaba (concentrated bean cooking water) to make their seasonings stick. You may want to try that as well. :-) Good luck!

[@jakfletcher7677]

IM SOOOOO GLAD I REMEMBERED THIS VIDEO because I'm gonna make these for when we go on holiday and for the 4 hr flight because our airline had NO vegan options in full bodied food, just crisps and drinks... what a shame

[@marystestkitchen]

Boo for no vegan in-flight meal! But yay, you won't starve ;-)

[@hellokittybg93]

Can you do this with soaked uncooked chickpeas?

[@marystestkitchen]

No. They need to be cooked for this recipe

[@ApeelingLifestyle]

These would be good to bring to the movies!

[@marystestkitchen]

+Apeeling Lifestyle Absolutely! Except they can get loud when you eat them! hehe Thanks for watching, dearie

[@cavelierc]

I was just about to ask for instructions on how to soak and boil chickpeas properly, but I see you read my mind with that next video XD I see there's still a difference between home-cooked and canned though. Any advice on how to get them as soft as the canned ones? They're creamier and they digest easier for me :/

[@marystestkitchen]

+Cecilia Cavelier lol I probably should have released the "how to" first. For soft chickpeas, make sure the water you soak and cook them in is free from chlorine and if you have hard water, you may want to filter it first or add a pinch or two of baking soda to the soaking water. Baking soda is said to soften the skins so that the chickpea can hydrate more easily. Then the other thing is to have patience. After bringing the chickpeas to a boil in plenty of water, turn it down and simmer for one hour; it may even take up to 1.5hrs. Some people use pressure cookers and slow cookers and swear they get really really tender beans. I haven't tried those so I can't say for sure. Lastly, try to use chickpeas that aren't too old. It's hard to tell if you don't have a bunch to compare but old beans are just really really dried out and take longer to cook. I hope that helps!

[@cavelierc]

Mary's Test Kitchen | Vegan Cooking YES! Thank you so much! I made all those mistakes- except for the waiting part. I soaked them for twelve hours and cooked them for two. It took a lot of inner strength. Which didn't pay off :'(

[@marystestkitchen]

+Cecilia Cavelier I just tested with baking soda and I feel it does make a difference!!! I soaked them (put them in the fridge after about 4 hours since I didn't have time to cook them that day), then in the morning, I rinsed, drained and put them in a pot with lots of water (de-chlorinated) and about a half teaspoon of baking soda. About 1.5 hrs later, they were quite soft. Just as soft as canned! You have to rinse them after to get rid of the baking soda though. I hope that helps!

[@cavelierc]

+Mary's Test Kitchen | Vegan Cooking I'll be sure to try it! thanks!

[@shreemk4072]

Hi, soak the chickpea over night or couple of hrs, and if u have pressure cooker , u can cook them in minutes!! And use them !! U can add some salt that would make it cook faster n soft, if u wish u can add baking soda too !!

[@JJLCM]

great video!

[@CamillaBeske]

Try adding a bit of aquafaba - it will really make the spices stick!

[@marystestkitchen]

+Camilla Beske I find that the vinegar serves two functions: flavour and help the spices stick. Do you find the aquafaba has any effect on the crisping of the chickpeas? I love finding new uses for aquafaba! :-) Thanks for sharing!

[@CamillaBeske]

+Mary's Test Kitchen | Vegan Cooking oh i didnt know that! I dont like vinegar, so i've never tried this. But i really love using the aquafaba for it, it's like using oil. The spices stick and yes, they get nice and chrispy! :)

[@wolfwebshow]

should the chickpeas be already cooked?

[@marystestkitchen]

Yes

[@cookingbymanisha]

what us the role of nutritional yeast ?

[@marystestkitchen]

Flavor!

[@cookingbymanisha]

@@marystestkitchen which type of flavour, sour, sweet, savoury. thank you in advance. one querry. madam we cannot get bread flour in india, bleachd all purpose flour develop cracks in bread.

[@cookingbymanisha]

shall i order bread flour.

[@JohnDoe_1237]

daaaaaaaaaaaamn, I hope I will try this out in a few days =)))))

[@marystestkitchen]

Excellent! Have fun and enjoy! :-)

[@mares9144]

Can I skip the nutritional yeast?

[@marystestkitchen]

+Mar Yes, you can use whatever seasonings you prefer :-)

[@keeshatan1338]

How do I cook dried chickpeas?

[@marystestkitchen]

Here's a video on how to cook chickpeas (and get an egg replacer from the cooking water): kzbin.info/www/bejne/q6vXqGx8iqtmnJo

[@keeshatan1338]

+Mary's Test Kitchen | Vegan Cooking Woah that was so cool! I never knew u could use the water from canned beans to replace egg whites:0 Thanks :D

[@marystestkitchen]

You're welcome! It's kind of a new thing in the vegan culinary world. I was very excited when I first came across it.

[@Karpras]

My chickpeas have turn out hard like stones, can’t eat more than a few. What’s wrong?

[@marystestkitchen]

Did you use cooked chickpeas to begin with? They should turn out crunchy but not that hard! Even when you over cook them, they get more fragile, not more hard...

[@courtneymcfarland8333]

What other channel?? Name? Link?

[@marystestkitchen]

All is in the description :-) thanks for watching, dear!

[@Apollo440]

"try to have them touching, but it's ok if they do" since we're in the kitchen this won't be considered harrassment!

[@marystestkitchen]

;-)

[@NoahGreeneCooking]

I absolutely love roasted chickpeas! I don't usually make them myself, but these look so delicious, I'm definitely going to try it! I was wondering, you've been super helpful with feedback in the past, would you mind checking out my last video and giving me some feedback! Thanks so much! :)

[@shreemk4072]

I tried them and they turned out good,.. But I burnt a few... And also they were all done in 20 mins, I Thot I she wait for 40 mins and burnt few 😅 P.s: a tip: if u cooking ur own chickpea from dry , add salt while u boil them so that it cooks faster and also I absorb the salt to the core .. 👍🏽

[@shreemk4072]

I also ate everything at a single go, now my mouth hurts biting those yummy crunchy snacks.. 😂😅 Where I am from, we even get green peas in similar way, sold in small packets I used to love them as a kid.. Also to the crunchy chickpea they add onion, cilantro,lemon juice, salt n spices n serve it in a cone !! ☺️just wanted to share !! ☺️

[@shreemk4072]

*paper cone, rustic way of serving ☺️

[@marystestkitchen]

+shree mk Yay! I mean, yay that they were good..not for the burnt ones ;) I tend to eat too many at once and get a sore jaw too. It's difficult to resist! Thanks for sharing your suggestions too

[@YavannaGreen]

I got exploding chickpeas - I think I baked them on too high temp ^^'

[@SarahWarman80]

I never have the patients to get them crunchy. :( This recipe looks great though!

[@marystestkitchen]

+Sarah Burns Warman I found cooking the chickpeas from dry reduced the time needed. The canned ones can take at 15 minutes longer or more! I don't know if that helps you tho :p You probably already knew that!

[@SarahWarman80]

Mary's Test Kitchen | Vegan Cooking I'm going to try that for sure! Thanks! xoxo

[@veganyagmur5806]

+Sarah Burns Warman just cook them until they look smaller (even if they are soft), then cool them out for few hours. they will be crunchy when they are cold

[@jprice_]

Hmm idk they always seem too floury for me.

[@marystestkitchen]

+fuanshin Interesting! When completely crunchy, they do break down in a starchy way when you're chewing them. I wonder if that's what you mean. I personally love them but you do have to drink water to wash them down if you have too many! :-) Thanks for watching, dear.

[@iluvgrapedrank]

I didn't like the video, but I gave it a thumbs up anyways! ;)

[@marystestkitchen]

+iluvgrapedrank Hey, I'm open to constructive criticism :-) Thanks for the thumbs up, my dear!

[@iluvgrapedrank]

I was just kidding. I love your videos!!

[@marystestkitchen]

iluvgrapedrank I thought so. But still :-)

[@claudiosantana2019]

mmmmmmmmmmmmm,

[@marystestkitchen]

+Claudio Santana :) Thanks for watching!

[@roniakiil8584]

I have to try it! :D