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Crispy Roasted Chickpeas


  • Author: Brita Britnell
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Easy to make CRISPY chickpeas!


Scale

Ingredients

  • 1 15-ounce can of chickpeas
  • 1 tablespoon of olive oil*

Sea salt and black pepper roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/2 teaspoon of black pepper

For the garlic roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder

Turmeric roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/2 teaspoon of turmeric powder

Ranch roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/4 teaspoon of black pepper
  • 14/ teaspoon of dried dill
  • 1/4 teaspoon of parsley
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder

Instructions

  1. Pre-heat the oven to 400 degrees F and get out a baking sheet.
  2. Drain and rinse the chickpeas. Place them on kitchen towel and dry them completely! Removing all of the moisture is key to getting a crispy chickpea.
  3. Once dried, remove any of the chickpea skins that fell off in the drying process. It’s not necessary to pick off every single skin but I like to remove the loose ones.
  4. Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
  5. Roast for 25-35 minutes, tossing the pan about every 10 minutes. The roast time will depend on how crispy you want them. They crisp up just a bit after sitting out of the oven for a few minutes.
  6. These make great leftovers **HOWEVER** they do not stay super crispy. I still love them the next day on a salad or as a snack but please know that they do not stay crispy after a few hours.

Notes

*other oils would work here as well so use what you want. I’ve made these with toasted sesame oil and love that!

  • Category: snack
  • Method: roasting
  • Cuisine: american

Keywords: vegan snack, healthy snack, roasted chickpeas, crispy chickpeas