Actually Crispy Chickpeas
As someone who has shared nearly 50 different chickpea recipes (many of which have millions of views on social!) I’m thrilled to share my favorite homemade crispy chickpea recipe that I’ve been making since I went plant-based 8 years ago!
One of the biggest mistakes when making crispy chickpeas is cooking on low heat. I see a lot of other recipes recommending temps of 350˚F or less. These chickpeas fall short and are soft and barely crispy (and have an extremely lengthy cooking time of over 40+ minutes!) High heat cooking is ideal and will create the perfect crispy chickpeas in just 20-30 minutes!
I also disagree with other recommendations for adding spices after roasting. I found this makes the chickpeas powdery and leaves you with a “raw spice” flavor. Instead, I recommend adding the spices at the beginning which will infuse the chickpeas with the spice – and don’t worry – the spices don’t burn! (Unless you choose to use herbs, which I do not use in this recipe).
I include tips on the perfect blend of spices, best oil to use, and how to store chickpeas to keep their crispness even days later. Once you make this recipe, you will be forever addicted to crispy chickpeas!
You could say I’m chickpea obsessed! I’ve found so many ways to make chickpeas from tuscan chickpea soup (one of the top recipes on my blog) to sesame ginger chickpeas (which had 10+ million views in total on social), to some unique chickpea transformation recipes like chickpea blondies and cheesy chickpea chips.
But honestly one of the easiest (and quite possibly best) way to enjoy chickpeas is as a snack and these oven-baked crispy chickpeas are salty, savory, crunchy, and sooooo addicting. It’s like popcorn – you just keep reaching for more!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What oil is best for crispy chickpeas?
I recommend choosing a high heat cooking oil such as avocado oil. High heat cooking oils have a higher smoke point (so they won’t burn at 425˚F).
Other oils that have a high smoke point include: peanut oil, safflower oil, sunflower oil, canola oil, and grapeseed oil.
How to Make Crispy Chickpeas
1. Drain chickpeas from the can and rinse using a strainer
2. Dry the chickpeas well with paper towel or a dishcloth
3. In a bowl, add your oil + spices
Toss together until well-combined.
4. Spread chickpeas onto a pan
I use a rimmed baking sheet so the chickpeas don’t roll off.
5. Roast at 425˚F for 20-28 minutes.
Shake halfway through. Check at 20 minutes – some ovens cook faster. Your chickpeas should be crispy and golden brown. If not, put them back in the oven until they are crispy to your liking. FYI – they will also crisp up more as you let them rest for 15 minutes.
Enjoy!
How to Store Leftover Crispy Chickpeas
This is one of the few recipes that does not need an airtight container! These crispy chickpeas are actually best stored on the counter with just a loose covering. I put them in a small bowl with some loose plastic wrap on top.
If you need to transport them for an on-the-go snack, it’s totally fine to use an airtight container for that.
They will be good for about 2-3 days on the counter (but I doubt they will last that long- they are so addicting!)
Ways to Use Roasted Chickpeas
Tips for 5-Star Roasted Chickpeas
Common Questions about Crispy Chickpeas
This could be due to a few factors. If your chickpeas were too wet and not dried well, they won’t crisp up. Also they need to be cooked at high heat for a long enough time. If you find your chickpeas are still a little soft after cooking for the recommend, consider popping them back in the oven for another 3-5 minutes (watching closely!).
There are so many options! I love to also season with smoked paprika, chili powder, or even a little cayenne (for heat!). For an Indian-inspired chickpea, try garam masala.
Yes! Chickpeas are packed with protein, fiber, and vitamins. This recipe does use a tbsp of oil which adds more calories, but otherwise there is minimal amount of salt added.
Our Favorite
Chickpea Recipes
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Easy Crispy Chickpeas
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Equipment
- strainer
- medium bowl
- Baking sheet with a rim, if possible
Ingredients
- 15 oz can of chickpeas drained and rinsed
- 1 tbsp avocado oil or neutral oil that is high heat
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp cumin optional
Instructions
- Preheat oven to 425˚F or 218˚C.
- First, drain and rinse your chickpeas thoroughly. Then add them to a bowl and dry them well. I like to lay down a dishcloth in the bowl but you could also use a paper towel.If you notice any skins, remove them at this time.15 oz can of chickpeas
- Once the chickpeas are thoroughly dried, add your oil and toss to coat. Then sprinkle in spices and toss again.1 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp cumin
- Spread out a rimmed baking sheet evenly. Place on the middle rack in your oven. Roast for 10 minutes, give them a gentle stir, and roast for another 10 minutes and recheck. I recommend checking around the 20 minute time because some ovens cook faster. I cooked mine for a total of 25 minutes – but adjust your time as needed.You know the chickpeas are done when they are a golden brown and have a little crunch to them – but they will crisp up more as they cool – so be careful to not overcook them! You can always add them back in the oven if they need another few minutes.
- Allow your chickpeas to cool on the baking sheet for about 10-15 minutes before eating.
- Store on the counter in a small bowl loosely covered with plastic wrap for up to 2-3 days. Enjoy! Tip: Don't refrigerate leftovers – this adds too much moisture to the chickpeas and they start to become soft quickly
Notes
- I recommend choosing a high heat cooking oil such as avocado oil.
- Avocado oil and others have a higher smoke point (so it won’t burn at 425 F). If you cook at high heat with lower smoke point oils (such as olive oil), you may get burnt flavors, smokiness, and even possibly development of harmful chemicals.
- Other oils that have a high smoke point include: peanut oil, safflower oil, sunflower oil, canola oil (some), and grapeseed oil.
