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Crunchy Ranch Chickpeas

Scott Phillips

Satisfy your craving for chips and ranch dip with this healthy alternative. The roasted chickpeas don’t stay as crisp once cooled, so they’re best eaten warm.


  • 1 15-oz. can chickpeas
  • 2 Tbs. olive oil
  • Kosher or sea salt
  • 1 Tbs. powdered buttermilk
  • 1 Tbs. dried chives

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 425°F. Drain and rinse the chickpeas, transfer them to a paper-towel-lined baking sheet, and let them air-dry for at least 30 minutes. Transfer to a medium bowl, toss with the oil, and season lightly with salt. Spread on a rimmed baking sheet and roast, stirring every 10 minutes minutes or so, until slightly darker and crisp on the outside, 20 to 30 minutes. Toss with the buttermilk powder, chives, and another 1/2 tsp. salt.


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