How To Make Crispy Roasted Chickpeas

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A simple 5-step guide on how to make crispy roasted chickpeas in the oven! These crunchy legumes are the perfect healthy snack or addition on top of salads and soups.

How To Make Crispy Roasted Chickpeas in the Oven

I have finally found an irresistible healthy food obsession. Crispy roasted chickpeas in five easy steps! These roasted chickpea delights are so easy to make. Oh man, I can’t stop grabbing a handful from my secret stash when I walk into the kitchen. The best part is I don’t feel that snack guilt, do you know what I mean? Make yourself a big batch because they’re so tasty!

This recipe is customizable, so once you give it a try, you can experiment with different flavor combos. Keep reading for my simple how-to guide for crunchy chickpeas and join in on the fun!

So what’s so special about these tiny edible heart-shaped legumes? Well, my friend, chickpeas (aka garbanzo beans) are packed with protein, fiber, vitamins, and minerals. In fact, this vegetarian-friendly protein has 15 grams of fiber and 12.5 grams fiber per cup! Now I can’t wait to take my next dip into the hummus bowl! Ok, let’s get into the details.

Step 1: Rinse, drain and dry

clean and dry chickpeas in a colander

Try to get the chickpeas as dry as possible to ensure the crunchiest product. Place them on a towel-lined sheet pan with another towel on top and gently rub to remove the water. The more moisture on the surface means it could take longer to evaporate.

Step 2: Remove the skin

Removing the skins from the chickpeas

You’ll notice as you apply some friction on the chickpeas, these thin layers of skin easily come off. Eliminate those before roasting. I was a little obsessive and used my fingers to remove ALL of the skins after the initial towel drying. I did this because I noticed some extra moisture trapped beneath the surfaces. You can leave the skins on if you are in a hurry or like that extra crispy layer, personal preference here.

Step 3: Oil and salt

Placing salted chickpeas on baking sheet pan

Lightly oil the chickpeas with two tablespoons of any oil you prefer (olive, canola, grapeseed, coconut). Combine the chickpeas with 1/2 teaspoon salt. I used kosher. You can also add freshly cracked black pepper during this step.

Step 4: Roast at 400°F

Adding salt and pepper to crispy chickpeas on a sheet pan

You want a high temperature to drive off the moisture from the chickpeas in about 30 to 35 minutes. This yields crispy chickpeas on the outside, with a small amount of the core not completely crisp. This turns out nicely if you plan to eat the chickpeas the same day.

If you’re going for a completely crunchy snack that you can store, take a little bit of extra time to do this extra SECRET step. Turn off the oven and leave the chickpeas to dry longer. I check every 10 minutes and taste in between to check the crispiness progress.

If you continue to roast at high temp, those gorgeous golden peas will burn. So this gentle drying step helps to get those last few drops of moisture out. This took about an extra 30 to 40 minutes, so worth the wait!

Step 5: Season

white bowl filled with roasted chickpeas

When the chickpeas are warm and done drying, I like to add a touch of seasonings. Dried spices and herbs can burn if cooked at 400°F. Add these aromatics and flavor enhancers at the very end. I used a mixture of garlic powder, smoked paprika, and chopped fresh rosemary.

I love how the rosemary oils infuse and add aromas to the chickpeas, even more, over time when I store them in a container. This is where you can also try other seasonings to make the chickpeas spicy, sweet, savory or tangy. Get creative! Sugar, cinnamon, ginger, curry, mustard, chili, dried and fresh herbs, truffle oil, are just some suggestions.

Crunch Away!

Now it’s time to enjoy the fruits of your labor. Since you’ve removed most of the water from the chickpeas, they store very well in an airtight container for weeks! They have been my go-to snack throughout the day, or I’ve been adding them on top of soups or salads like my kale caesar recipe. If I can add it to a dish, I will!

I would love to hear your flavor combination. Please let me note in the comments section.

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Crispy Roasted Chickpeas

A simple guide on how to make crispy roasted chickpeas in the oven! These crunchy legumes are the perfect healthy snack or addition on top of salads and soups.
Pin Print Review
4.18 from 29 votes
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings 14 servings
Course Snack
Cuisine Greek

Ingredients

  • 30 ounces chickpeas, 2 cans, garbanzo beans
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons spices, or finely chopped fresh herbs
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon rosemary, chopped fresh

Instructions 

  • Position baking rack in the center of the oven. Preheat to 400°F.
  • Drain and rinse chickpeas. Line a baking sheet with a clean dish towel or a thick layer of paper towels. Transfer chickpeas to the sheet pan and distribute evenly.
  • Pat the chickpeas with the towels until they are dry to the touch. Air dry for a few minutes if possible. The more moisture removed, the crispier the peas will be.
  • Remove any excess skin that comes off. You can use your fingers to remove all of the skin or leave them on.
  • Spread the dried chickpeas onto a sheet pan and drizzle with 2 tablespoons olive oil and sprinkle ½ teaspoon salt. Stir with your hands or spoon to evenly coat.
  • Roast for 30 to 35 minutes, shaking the pan every 10 minutes to distribute. The chickpeas are done when golden brown in color and crunchy on the outside. Taste the chickpeas every 10 minutes so you can gauge for crispiness. The centers may be slightly soft in the middle.
  • You can further dry the chickpeas, so they are completely crisp by turning off the oven and letting the pan sit in the warmed oven for another 30 to 40 minutes. The slow drying will make the chickpeas really crunchy! I like to taste every 10 minutes during this process to see when the crunch is just right.
  • Sprinkle the desired spices over the warm roasted chickpeas and stir to coat. Eat right away or enjoy as a snack or on top of a salad.

Equipment

Notes

  • Customize your own flavor! Add spices and herbs after roasting when the roasted chickpeas are still warm.
  • If roasted until completely crisp, chickpeas will last 1 month stored in an airtight container.

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Nutrition Facts
Crispy Roasted Chickpeas
Amount Per Serving
Calories 80 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 54mg2%
Potassium 2mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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48 Comments Leave a comment or review

  1. Patti says

    I’m so bummed. I just made these and they weren’t in the oven 30 minutes and the majority of them are burnt. I’m going to try again but at a lower temperature. When I opened up the oven to shake them at 20 minutes, they seemed fine. Oh well.

    • Jessica Gavin says

      Hi Patti- Thanks for trying the recipe! Just to check, have you calibrated your oven lately or checked to see it wasn’t running hot? Next time I would suggest stopping cooking at 20 minutes if that’s when you see the chickpeas are golden in color and crunchy on the outside. Turn off the oven and let the tray further dry in the warmed oven until they are fully crisp. Keep checking every 10 minutes or so. Let me know if that works better for you!

  2. Filipe says

    Any suggestions to make them pop less and be less messy? They turned out great but I needed to pick some from the bottom of my oven at the end hahaha

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