Crispy Roasted Chickpeas
This post may contain affiliate links. Read my full disclosure policy.
Golden and crisp on the outside, buttery on the inside—these roasted chickpeas are seriously snackable.
These roasted chickpeas are so simple to make. At a high temperature, they turn golden and crisp on the outside and creamy on the inside. They’re as addictive as French fries—and I’ve been known to eat the entire batch straight from the baking sheet.
Crispy Roasted Chickpeas
Ingredients
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425° F (220°C). Line a baking sheet with heavy-duty aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Recently purchased a bag of roasted chickpeas – tasty, pricey, and some so hard I thought I’d break a tooth (tossed those). I just made a batch of these; baked at 425 for 25 minutes; very good but I should have gone an add’l five minutes, maybe longer. The big surprise is my oven is 100% covered in chickpea “dust” – what a mess! Plus some of the chickpeas popped out of the pan on to the oven floor (those were actually the best because they were super crispy!).
Would you say these are crispy enough to substitute for croutons in a Caesar salad? Thank you!
Hi Shannon, they’re crispy, but not sure they’re quite as crispy as croutons.
Awesome! Except, I used only garlic powder and olive oil for this.
OMG!!! These are so awesome. Cheap, healthy, and easy snack to open up my window with!!! I have recently found that chickpeas are super good for me. I will be making these weekly!!!! Thanks for your awesome recipes, Jenn. You’ve really helped me up my cooking game. 😊. I made 4 other recipes from your blog today. Reviews to follow.
well, I am going to try again before saying this is a fail. because it was the first time. I used dried chickpeas, soaked them for 24 hrs then dried them. I could not get most of the skins off (is there a trick to it?) oiled the beans and some spices added before baking the others after. did three different spice mixes. of the spices only the Cayenne paprika was enough, couldn’t really taste the others, had to cook them twice as long to get them crispy.
Hi Patricia, I’m sorry to hear that you had a problem with these! I suspect that you’ll have better luck with canned chickpeas if you want to try it again. Also, I don’t think it’s necessary to remove the skins.
After rinsing my chickpeas I let them dry on a paper towel for 3 hours. However, after baking them for the full time, they weren’t crisp. They were soft. I didn’t use Goya brand of chickpeas so maybe that was the problem.
Can these be frozen?
Hi Judy, I’ve never done it so I can’t say for sure how they’d freeze – I’m sorry!
This is great! Thank you for providing another excellent recipe!