If you’re in need of a crunchy, salty snack that packs an extra nutritional punch, look no further. These crispy roasted chickpeas are a protein- and fiber-packed snack that’s sure to satisfy your savory snack cravings.
Making roasted chickpeas at home is a bit of an art, and I’m here to guide you through. Through many rounds of testing, I’ve learned what works and how to troubleshoot to make sure your chickpeas are perfectly crisp and crunchy every time.
Need more savory snack recipes? Try my high-protein hummus, cottage cheese guacamole, and healthy sausage cheese muffins. You can also browse my other high-fiber recipes or high-protein recipes.
Recipe Highights
- Crunchy and satisfying. Next time a potato chip craving strikes, make these delicious and perfectly crispy chickpeas instead.
- Minimal ingredients. You’ll only need four simple ingredients to make this satisfying snack. Explore more healthy snack recipes.
- Surprisingly filling. Thanks to plant-based fiber and protein in chickpeas, this salty snack is way more filling than chips or crackers (but just as tasty).
Key Ingredient Notes
- Canned chickpeas: You could also use other canned beans like black beans, kidney beans, or even lentils — just adjust cooking time depending on their size. The key is to make sure they are very thoroughly dried before adding oil. If they’re even a little moist, they’ll stay soggy through cooking.
- Avocado oil: I like using avocado oil for its neutral flavor and high smoke point, but you can substitute canola oil or peanut oil.
- Popcorn seasoning: You’re looking for any powdered seasoning meant to be sprinkled on popcorn or pretzels (fine powder means it sticks well). I like to use All Dressed or Cheddar seasoning by Kernel, but any flavor works.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Crispy Roasted Chickpeas
Step 1: Drain and rinse chickpeas. Then pat them until completely dry, and remove any visible skins.
Step 2: Toss with oil and salt.
Step 3: Roast at 400 F until golden and crisp, about 30-minutes.
Step 4: Toss hot chickpeas in seasoning and return to the pan to cool.
Step 5: Let them completely cool on the pan before enjoying or storing.
Miranda’s Tips
How To Avoid Soggy Chickpeas
- Dry thoroughly. Make sure your chickpeas are fully dried and matte before tossing in oil. If you don’t, you’ll trap water under the oil and they won’t get crisp in the oven.
- Keep them moving. Shake the pan every 10 minutes for even drying and baking. It also prevents moisture from getting trapped under the chickpeas.
- Bake them long enough. Keep the chickpeas roasting until they are a rich golden brown and totally crisp.
- Cool before storing. Let them completely cool before storing, or you’ll trap steam and create excess moisture.
Storage Tips
Your chickpeas will be most crisp when they’re fresh.
If you decide to store them for later, make sure they’re completely cooled. Then, transfer to an airtight container, and store at room temperature for up to three days.
If needed, you can re-crisp them in the oven for 5-10 minutes at 400 F.
Troubleshooting
Your chickpeas might burn if the oven is set too high, you forget to shake them every 10-minutes, or you leave them cooking for too long. The best way to avoid this is to use an oven thermometer, and keep checking on them every 5-10 minutes.
The most important step for crunchy chickpeas is to very throughly dry them before tossing in oil. If you did this, they might just need more baking time! Keep them in the oven, and check on them every 5 minutes until deeply golden and crisp.
Toss your chickpeas in seasoning when they are hot, right after baking. If the seasoning still isn’t sticking, sprinkle extra powder over top as they’re cooling in the pan.
Yes, you can double or triple this recipe if desired. Just make sure not to crowd the pan, or they won’t crisp up.
More Healthy Snacks
Cottage Cheese Queso
Panko Chicken Nuggets
Easy Taco Cups Recipe
Buffalo Chicken Taquitos
Crispy Roasted Chickpeas
Equipment
- rimmed baking pan
- paper towel or kitchen towel
Ingredients
- 1 can (19-oz) chickpeas, drained and rinsed
- 4 tsp avocado oil
- ½ tsp table salt or fine sea salt, adjust to taste
- popcorn seasoning powder (see notes), to taste
Instructions
- Position oven rack to the middle and pre-heat to 400 F. Line a rimmed baking pan with aluminum foil (dull side up) and set aside.
- Place a kitchen towel down on a flat surface and top with a few sheets of paper towel. Place chickpeas on top. Use another paper towel to gently roll the chickpeas, helping to dry them and remove their skins. Use your hands to remove and discard of any visible skins. Make sure chickpeas are thoroughly dried on all sides.
- Transfer to a large mixing bowl. Toss with oil and salt.
- Transfer chickpeas to your lined baking pan. Shake the pan to distribute chickpeas in an even layer with no overlap. Bake for 30-40 minutes, shaking the tray every 10-minutes for even baking. Remove your chickpeas from the oven when they're a rich golden brown color and crisp. Important note: Wash and dry your mixing bowl while these are baking — or get another clean one ready for the next step!
- Remove from the oven and immediately transfer chickpeas to your clean and dry mixing bowl. Sprinkle with seasoning and toss to coat. Taste, and adjust seasoning or salt as desired.
- Place chickpeas back on the parchment lined pan – don’t leave them to cool in the bowl or they won’t stay crisp. If your seasoning didn’t stick well in the previous step, add an extra sprinkle on the pan and leave the chickpeas undisturbed as they cool. Let them cool completely to room temperature before storing. Enjoy!
Notes
- The sodium content in this recipe will vary depending on the type and amount of popcorn seasoning used.
- You can use any powdered seasoning designed for popcorn or pretzels! The key is to make sure it’s a finely milled texture so it sticks. I like the Kernel’s brand, and any flavor will work!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
