Roasted Chana (Crispy Indian Chickpeas!)
User Reviews
5.0
6 reviews
Excellent
Roasted Chana (Crispy Indian Chickpeas!)
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Roasted chana is a delicious, super easy-to-make snack that'll keep you full for a long time!
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Ingredients
- 2 cans chickpeas low-sodium preferred
- 1 tablespoon avocado oil
- ⅓ teaspoon Kashmiri red chili powder substitute paprika for low-spice version and adjust to taste
- 1 teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
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Instructions
- Preheat the oven or air fryer to 425°F and throw your baking sheet or air fryer tray in there while it is pre-heating (you won't regret it!)
- Drain and rinse two 14.5 oz cans of chickpeas and dry it thoroughly by placing them between two paper towel sheets or in between a kitchen towel. Remove any loose skins and towel dry once more.
- Remove the baking sheet from the oven with mitts. Throw the chickpeas on the baking sheet or air fryer tray and drizzle with a tablespoon (or two) of avocado oil and coat evenly by tossing them with tongs.
- Oven: Place the baking sheet into the oven and roast for 20 to 30 minutes. This might take a bit longer depending on your oven! Just watch until the chickpeas are a nice golden brown.Air Fryer: Place the air fryer tray or basket into the air fryer and roast for 15 to 20 minutes, shaking halfway through to ensure all sides are roasted. This might take a bit longer depending on your machine! Just watch until the chickpeas are a nice golden brown.
- While they're roasting, mix ½ teaspoon of Kashmiri red chili powder (or paprika), 1 teaspoon of garlic powder, ½ teaspoon each of cumin and coriander powder along with 1 teaspoon of salt and ½ teaspoon of black pepper in a mixing bowl.
- Throw the roasted chickpeas into the mixing bowl and toss to coat evenly. Add a teaspoon of avocado oil if you need the spices to stick. Enjoy hot!
Notes
- To use dry chana instead of the canned chickpeas, either soak them overnight or pressure cook them for 30 minutes.
- Make sure to dry the chickpeas thoroughly before placing them in the oven. Removing the skins also helps with removing additional moisture!
- You can use many other spice combinations - check out the post for other ideas!
- I suggest not using parchment paper or silicon mats for this recipe since I found the chickpeas crisp up better if you place them directly on the metal baking sheet!
Nutrition Information
Show Details
Calories
25kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.2g
(0%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Sodium
390mg
(16%)
Potassium
16mg
(0%)
Fiber
0.2g
(1%)
Sugar
0.04g
(0%)
Vitamin A
36IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
5mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 390mg | 16% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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