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.
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
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
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
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
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 completely crunchy chickpeas that you can store, take the 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
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.
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. Happy crunching!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
- 30 ounces chickpeas , (2 cans), garbanzo beans
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons spices , or finely chopped fresh herbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon rosemary , chopped fresh
Position baking rack in the center of the oven. Preheat oven to 400°F.
Drain and rinse chickpeas. Line a baking sheet with a dish towel or a thick layer of paper towels.
Transfer chickpeas to the sheet pan and distribute evenly. Pat the chickpeas with a clean dishtowel or paper towels, until 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 the chickpeas.
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 after 30 minutes, 35 minutes max. Allow chickpeas to sit in the warmed oven for another 30 to 40 minutes. The slow drying will make those 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.
1) Customize your own flavor! Add spices and herbs after roasting when the roasted chickpeas are still warm.
2) If roasted until completely crisp, chickpeas will last 1 month stored in an airtight container.
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