Crispy Roasted Chickpeas

This easy recipe for Crispy Chickpeas turns a humble can of healthy garbanzo beans into an addictive, salty snack food! It's simple to make and results in the lightest, crispiest, most addictive crispy chick peas on the planet! They make a wonderful snack and are great for topping salads and soups. 

This post may contain affiliate links.

I love a good crispy chick pea. Never had one before? Then you’re in for a treat! They're a healthy salty snack that's really easy to make.

It's traditional in Spain to fry them, but the trend as of lately has been to bake them in the oven. Both methods produce good enough results, but why fry when baking is just as good?! They also turn out GREAT in the air fryer.

You could easily season these simply with salt and they would still be completely addictive. But I love to jazz them up with different spices depending on my mood. You can experiment with the flavors and find the spice combination that works best for you!

The guests at your next cocktail party will be gobbling them up and begging you for the recipe. They’re that good!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.

Save Post

Δ

First Name *

Email

SAVE THIS!

By submitting this form, you consent to receive emails from Coley Cooks.

RATE THIS RECIPE

5

Ratings

Print Pin

Crispy Roasted Chickpeas

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 118kcal

Author: Nicole Gaffney

Ingredients

For the Crispy Chick Peas:

• 1½ 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

1. Preheat the oven to 400 degrees.
2. Spread the chickpeas out on towels to dry, then transfer to a baking sheet.
3. 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.
4. Remove from the oven, then drizzle with olive oil, sprinkle with salt and toss to combine.
5. 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.
6. Add the other seasonings, if using, immediately while they're still hot and toss to coat.
7. Let cool and enjoy!

---

Notes

This recipe can easily be doubled or tripled, however it must be done in batches. Overcrowding the pan will result in excess moisture, thus preventing the chick peas from getting crisp.

These can also be made in an air fryer at 375 degrees for about 20-25 minutes.

Leftovers will keep at room temperature, uncovered, for a few days depending on how humid it is. They can be re-crisped in a 350 degree oven for about 3-5 minutes.

---

Nutrition

Calories: 118kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 612mg | Potassium: 101mg | Fiber: 3g | Sugar: 0.04g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg