Crispy Baked Chickpeas (Printable)

Crunchy chickpeas baked with bold seasonings for versatile snacking or salad topping moments.

# Components:

→ Base

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil

→ Classic Sea Salt

03 - 1/2 teaspoon fine sea salt

→ Smoky Paprika

04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon sea salt

→ Spicy Chili Lime

08 - 1/2 teaspoon chili powder
09 - 1 lime, zested
10 - 1/4 teaspoon cayenne pepper
11 - 1/4 teaspoon sea salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with a clean kitchen towel to maximize crispiness.
03 - Spread chickpeas on the baking sheet and toss with olive oil until evenly coated.
04 - Bake for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
05 - Remove from oven and immediately toss with your chosen flavor variation: Classic Sea Salt, Smoky Paprika, or Spicy Chili Lime.
06 - Return seasoned chickpeas to the oven for an additional 5 minutes for enhanced crunchiness.
07 - Cool completely before transferring to an airtight container for storage.

# Expert Advice:

01 -
  • They're a protein-packed snack that actually tastes indulgent, not like you're punishing yourself for wanting something crunchy.
  • Three totally different flavor routes mean you'll never get bored, and the whole thing takes less time than a Netflix episode.
  • Once you master this, you'll start seeing these as the secret weapon for elevating salads, soups, and bowls without any fuss.
02 -
  • Moisture is the enemy—I learned this the hard way by skipping the towel drying step and ending up with soft, steamed chickpeas instead of the crispy texture I wanted.
  • Don't skip the halfway shake; I discovered that turning the pan mid-bake makes the difference between unevenly cooked and perfectly golden throughout.
  • Seasoning while warm is crucial because the heat opens up the chickpea's surface and allows flavors to stick, whereas cold chickpeas repel seasoning like water off a duck's back.
03 -
  • Size matters—if your canned chickpeas are particularly large, spread them thinner so they roast evenly instead of having some burst while others stay soft.
  • Don't skip the parchment paper; it prevents sticking and makes cleanup almost effortless, which means you're more likely to actually make these again.
  • If you're making multiple batches with different seasonings, roast them all together plain, then divide and season separately—this saves time and ensures consistent cooking.
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