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Crispy and golden on the outside, creamy on the inside, these roasted chickpeas make an easy, wholesome snack with just a handful of ingredients.
Crispy chickpeas are one of the simplest snacks you can make—just toss them with olive oil, salt, and pepper and pop them in the oven. They’re as addictive as French fries, and I’ve been known to eat the entire batch straight from the baking sheet! I love them just as they are, but they’re also great for adding crunch to salads and soups, or as part of my hummus board.
How To Make Crispy Roasted Chickpeas
Drain the chickpeas: Drain the chickpeas well, then pat them dry with paper towels to remove excess surface moisture.
Season the chickpeas: Toss the chickpeas with the olive oil, salt, and pepper until evenly coated, then spread them out in an even layer on the baking sheet.
Roast until crisp: Roast until the chickpeas are golden, slightly shrunken, and crisp, stirring once along the way so they brown evenly. They’ll crisp up a bit more as they cool.
Seasoning Variations
These chickpeas are delicious simply seasoned with salt and pepper, but you can easily change up the flavor. While they’re still warm from the oven, try tossing them with smoked paprika and cumin, curry powder, or za’atar; adding the spices after roasting helps keep them from scorching.
Crispy Roasted Chickpeas
Ingredients
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry with paper towels
- 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 until evenly coated. Spread into an even layer and roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken, golden, and crisp. 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.
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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!