Crispy Roasted Chickpea Recipe
These crispy chickpeas are the perfect crunchy snack or salad topper, and honestly couldn't be easier to make. I use a simple technique to make them turn out ultra crispy every single time — no frying or fancy tools needed!
How to make the crispiest roasted chickpeas
If you’ve ever tried to roast chickpeas at home and ended up with chewy, sad beans, you're not alone.
The trick to crispy oven-roasted chickpeas is baking them first without any oil or seasonings. This extra step helps eliminate excess moisture, which is the key to achieving real crispy perfection.
Once they’re dry, then toss them with extra virgin olive oil and a little salt, but wait to add other spices so they don't burn. After a second roast in a hot oven, toss with additional seasonings, you’ll have a golden, crunchy snack that rivals potato chips!
The best part? This recipe uses super basic ingredients and is pretty hands-off — all the hard work happens in the oven. It's a fun way to incorporate more protein into your snack rotation!
Want more tasty snack ideas? Try my Italian farinata recipe, these briny citrus marinated olives, or my favorite Spanish tomato bread, aka pan con tomate.
Why This Recipe Works
- Baking first without oil pulls out the moisture for maximum crunch.
- Tossing with the seasoning blend after cooking prevents the spices from burning and helps them stick better.
- No frying required, just a large baking sheet and a high temperature oven.
- Easily adaptable with different savory spices for endless different flavors.
Ingredient Notes
Canned Chickpeas – Drain well and pat dry with a clean kitchen towel or paper towels. You can also start with dried chickpeas cooked from scratch.
Olive Oil – A drizzle of extra virgin olive oil or avocado oil helps create a golden, crispy texture. Learn more about choosing the right one on my Italian Olive Oils guide.
Seasonings – Stick to kosher salt, or get creative with options like garlic powder, onion powder, chili powder, curry powder, nutritional yeast, or a sprinkle of Old Bay. Check out my Italian Herbs & Spices article for guidance on Italian flavor combinations.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large rimmed baking sheet
- Parchment paper (optional, but helps with easy cleanup)
- Clean kitchen towels or paper towels
- Mixing bowl
- Spatula
- Air fryer (for air fryer chickpeas variation)
How to Make the Crispiest Roasted Chickpeas
- Preheat the oven to 400°F. Line a prepared baking sheet with parchment paper if desired.
- Drain and rinse one can of chickpeas (or two cans of chickpeas if doubling). Spread them out and pat completely dry with a clean kitchen towel or paper towel.
Pro Tip: Some insist on removing the chickpea skins to improve crispiness, but I like the texture they add. Experiment and decide what you like best!
- Transfer them to a baking sheet in a single layer.
- Bake for 10–15 minutes, shaking once halfway through, to remove excess moisture.
- Remove from the oven, drizzle with oil, sprinkle with kosher salt, and toss to coat.
- Bake again for 25–30 minutes, shaking and rotating the pan every 10 minutes until golden brown. Watch closely toward the end — exact cook time can vary.
- Immediately toss the hot crispy beans with your favorite seasoning blend if desired. Let cool on the pan for the best crunchy snack.
Tips for the crispiest chickpeas
- Dry chickpeas completely before roasting.
- Don’t crowd the pan; use a second sheet pan if needed.
- Keep the oven at a high heat and position the rack in the middle of the oven.
- Allow chickpeas to cool at room temperature for a few minutes before eating.
- Try an air fryer set to 375°F for about 20–25 minutes for a quicker batch!
Seasoning Variations
These crispy seasoned chickpeas can be modified in different ways using simple ingredients:
- Toss with garlic powder or garlic salt with black pepper for a simple, savory snack.
- Add a hint of heat with chili powder or curry powder.
- Sprinkle on nutritional yeast for cheesy, dairy-free flavor.
- Mix in a touch of maple syrup and cinnamon for a sweet version.
- Brighten with lemon zest and fresh herbs after roasting.
How to serve crispy chickpeas
These make an amazing crunchy addition to your favorite salad and most grain bowls.
Try sprinkling them over this warm spinach salad, a sweet and salty grilled halloumi and peach salad, a lite raw shaved zucchini salad, or a filling Kale salad with beets.
They’re also a great snack on their own — they're like homemade potato chips with a little more substance!
How to store roasted chickpeas
Let roasted chickpeas cool completely, then store them in an airtight container at room temperature. Leave the lid slightly ajar to prevent trapping moisture. They’ll stay crisp for 2–3 days depending on humidity.
If they soften, re-crisp them in a 350°F oven for 3–5 minutes. Store in a dry place for best results.
FAQ
Too much moisture. Make sure they’re fully dried and use a hot oven with plenty of space on the pan.
Yes. Cook dry garbanzo beans in a pressure cooker until tender, dry thoroughly, and proceed with this easy recipe.
Avoid overbaking. Pull them from the oven as soon as they're golden and crisp throughout. Letting them cool slightly will also firm them up without getting tough.
Kosher salt, garlic powder, onion powder, and chili powder are always reliable favorites.
They’re best the first time after roasting, but you can refresh them in the oven if needed for meal prep.
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Easy Baked Chickpeas (Extra Crispy Recipe)
Ingredients
For the Crispy Chick Peas:
- 1 ½ cups cooked chickpeas (from 1 15-oz can), drained and rinsed
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
Optional Seasoning:
- ½ teaspoon chili powder (try ancho chili powder for a deeper flavor)
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F degrees.
- Spread the chickpeas out on towels to dry, then transfer to a baking sheet.
- Bake for 10 minutes, shaking the pan once half way through. This step will help dry the chickpeas and make sure they aren't holding onto any excess moisture.
- Remove from the oven, then drizzle with olive oil, sprinkle with salt and toss to combine.
- Bake for an additional 30 minutes, giving the pan a shake and rotating after every 10 minutes or so to ensure they cook evenly. The chick peas are done when they're golden brown and crisp throughout. Don't over cook, or they will get hard.
- Add the other seasonings, if using, immediately while they're still hot and toss to coat.
- Let cool and enjoy!
Notes
- Dry the chickpeas thoroughly before baking.
- Don’t overcrowd the pan — bake in batches if needed.
- Shake and rotate the pan often for even crisping.
- Keep a close eye during the last few minutes to avoid overcooking, which can make them hard.
- An air fryer at 375°F for about 20–25 minutes works great, too!
Nutrition
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This looks incredible!! Perfect for a tapas table! 😉
Thank you!! They are soooo addictive!
Thank you so much for the pumpkin seeds post. Boiling them first makes all the difference I did my own seasoning mix and they are amazing!
Yaay!! So glad you like the technique!!
I'm a fan of anything served with cocktails 🙂
Ditto!!