Crunchy Chickpeas

Crunchy Chickpeas

In the region around Corum in Turkey, young and old alike munch a curiously crunchable concoction called leblebi and the recipe is slighly time-consuming. Luckily there is a faster and easier way to make.


  • 2 15 ounce can chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  1. Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel lined half sheet pan. Top with another layer of paper towels and roll, pat to dry further.
  2. Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes.
  3. Turn off the oven and leave the chickpeas to dry and crispy, approximately 1 hour.
  4. Cool completely before storing.

I like to toss the still warm chickpeas with 1 teaspoon sumac and 1/4 teaspoon cayenne pepper.


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    Sadly, this is the first Alton recipe I’ve tried that is a total failure. I tried it twice and the second time I let them soak for and extra 6 hours and they still turned out close to burnt and hard as rocks.mmwhat a shame, I REALLY wanted them to be good.

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  20. 23

    I love salt and vinegar chips, so was excited to try these. Definitely disappointed. They are so hard, I don’t think they can be safely eaten and I can barely taste the vinegar. I won’t be making these again.

    • 24

      Also, I soaked for longer than recommended and didn’t bake them even 60 minutes. They would’ve been black had I left them in the oven that long.

  21. 25
    Vanessa Williamson

    i make these with the canned ones wash and drain let dry…use some taco seasoning and olive oil coat and bake 400 degrees
    30 minuets…never a leftover ( i don’t measure just make sure they are all coated and the bottom of the pan is not dry)

  22. 26

    Well I followed this recipe exactly as directed above, and they came out way too hard to eat so I will feed them to my chickens…at least they won’t go to waste. I will try the canned beans next time and come back and write another review. I will say that the last time I set the timer was for ten minutes because they were starting to look too dark. I kept the temp the same. Thanks for the warning about the vinegar steam. I still got steamed in the eyes the first time (guess I am too slow) but after that I was a lot more careful.

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