Ultra Crispy Chickpeas

5 from 1 vote

I've made over 50 chickpeas recipes and this one is definitely in my top 5! After making crispy chickpeas since I went plant-based 8 years ago, I found that roasting at high heat will yield the best crunchy chickpea (and in only 20-30 minutes!) One of the biggest mistakes I see in other recipes is adding the spices after cooking - this yields chickpeas that are powdery and taste like raw spices! Instead, add the spices at the beginning and your chickpeas will be infused with delicious savory flavors. Follow my other tips for the best oil to use and storage to keep them crispy for days!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Snack

Cuisine: American

Diet:

Servings:

Calories: 127kcal

Author: Allie Petersen

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

What is the best oil for crispy chickpeas?

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.

What other spices can I add to crispy chickpeas?

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.

Nutrition