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Crispy oven-roasted chickpeas are ridiculously easy to make (and foolproof thanks to our tested method). Enjoy them as an easy high protein snack, or sprinkle them over your favorite dish. Pick from 8 delicious flavors!
save this recipe!After testing batch after batch (and eating, oh, dozens of them), I can confidently say this is the crispy chickpea recipe you’ll come back to again and again (and again).
We’re talking shatter-crisp outsides, soft creamy centers, and eight flavor variations you’ll love. Snack them by the handful, toss them in this chickpea kale salad, or use them as chickpeas croutons in soup, or even mix them into a high protein trail mix.
However you eat them, these roasted chickpeas are the crunchy, high-protein snack you didn’t know you needed.
Reader rating
“So good! Picky eater approved. I made the dorito flavored and bacon. I highly recommend this for a healthy snack!” —Odessa
The Science of Crispy Chickpeas
As a food scientist, I tested three main variables—dryness, oil ratio, and bake time—to find the magic formula for crispy chickpeas that stay crisp:
- Dry them thoroughly. The less surface moisture, the crisper the end result. Roll them in a towel after rinsing and let them air-dry for a few minutes. (You’ll notice chickpea skins peeling off while drying. Remove these to help them crisp up better, but don’t stress if a few are left on.)
- Use just enough oil. One tablespoon per can is perfect for even coating without greasiness.
- Cool them in the oven. Turning off the oven and letting them cool with the door cracked slightly keeps the texture snappy.
Here’s What To Grab
This is just an overview—jump to the recipe card for exact measurements.
- Chickpeas: Canned chickpeas are the most convenient option because they’re pre-cooked and ready to go. If you prefer homemade, soak and cook your chickpeas in advance—it’s a bit more work, but they turn out extra creamy on the inside!
- Oil: A little oil helps the seasonings stick and gives you that perfect crispy texture. Olive oil is a classic, but you can use avocado oil or any neutral cooking oil you have on hand.
- Seasonings: Here’s where you get to have fun! I’ve included 8 of our favorite seasoning options in the recipe.
P.S. Love chickpeas? Try my most famous chickpea recipe next (with over 35 million views!) or try this reader-favorite chickpea soup!
Crispy Roasted Chickpeas (8 Flavor Options)
Ingredients
Base
- 1 15-oz can chickpeas, drained and rinsed
- 1 Tbsp oil
Flavor Options (Choose 1)
- Mexican: 2 tsp cumin, 1 tsp chili powder, ¼ tsp garlic powder, ¼ tsp salt
- Cinnamon Sugar: 1 Tbsp sugar, 1 tsp cinnamon, ¼ tsp salt
- Ranch: 1 Tbsp ranch seasoning, 1 Tbsp nutritional yeast
- Italian: 1 Tbsp grated parmesan, 1 tsp Italian seasoning, ¼ tsp salt
- Curry: 2 tsp curry powder, ½ tsp turmeric ¼ tsp salt, ¼ tsp pepper
- Dorito: 1 Tbsp nutritional yeast, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ¼ tsp salt
- Bacon: 2 tsp smoked paprika, 2 tsp brown sugar, 1 tsp liquid smoke, ¼ tsp salt
- BBQ: 2 tsp maple syrup 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, ¼ tsp salt, ¼ tsp pepper
Instructions
- Prep: Preheat oven to 400°F (204°C). Pat dry chickpeas with a paper towel, removing any skins that may come off.
- Bake: Toss chickpeas with oil. Spread in a single layer on a parchment-lined baking sheet. Bake for 25 to 35 minutes, shaking the pan every 10 minutes, until golden and crispy.
- Flavor: While chickpeas are still piping hot, mix in the ingredients for your desired flavor. Transfer back to the pan and let cool slightly before chowing down.
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I am so happy I found your recipes. Thank You so kindly ♡ ♡ ♡
Hello I was wondering if chicken can be roasted in a air fryer?
Sorry previous question was wrong I wanted to know if your recipe for roasted chickpeas be used in an air fryer
Yes! Here’s how to air fry chickpeas 🙂
Ok, we have only tried the bacon flavor so far but we LOVE LOVE LOVE them! I do them in the air fryer and then follow your instructions for coating them. My only questions is how to make them a little less sticky. The olive oil and liquid smoke make the coating pretty sticky. I tried popping them back in the air fryer briefly but that seemed to give them a bit of a burned taste. Any thoughts? Can’t wait to try a few more flavors!
Yay, I’m so happy you’re loving them—and the bacon flavor is such a fun one to start with! You can try letting them cool on a wire rack to dry out a bit more. Can’t wait to hear which flavor you try next!
I also had that problem with the bacon flavor. The only one I have tried so far. I am wondering if the liquid smoke could be added to the chickpeas separately and then the dry ingredients after that?
These are so bomb and a great alternative and addition. Also love that most flavors are vegan!
If your spices won’t stick after baking – I added a tiny bit of oil, shake, put back on the pan, and oven, then they should be adhering better! worked for my cinnamon sugar and dorito
Nothing better than hearing this, thank you!
Is there any particular reason that the seasoning amounts don’t change with the 1x, 2x, 3x for the Crispy Roasted Chick Pea recipes?
Thanks
Hi Diane! Great question. Ingredients scale on most of our recipes, but because of the format of this one, our program isn’t able to scale it. Sorry about that!
Hi, Sara,
So should we scale it up or do you think the 1x seasonings would be enough for the 2x and/or 3x recipe? I don’t want to ruin a batch if scaling up the seasonings would make the taste too strong.
Thanks again,
diane
I would scale it up by 2 or 3 if you’re scaling up the popcorn amount as well 🙂
Thank you
My chickpeas were brown, but there’s some of them are still chewy. Is there a way after seizing them that I can make them dry?
It’s important to dry them really well before cooking and then make sure you use a big enough baking sheet so that they have plenty of room to dry out in the oven. Sometimes if they’re too close together then they can just kind of steam each other and get chewy instead of dry and crispy!
Tried the dorito blend but it turned out very bland- I don’t taste the dorito flavour at all. Easy to follow- might try a different flavour next time.
Can I do this with dry chickpeas that have been cooked?
Yes! 🙂
Going to give these a try! Thank you for the recipe!
C
Thanks Cindy, hope you enjoy the recipe!