Crispy Roasted Chickpeas Recipe

I’m excited to share my take on Roasted Chickpeas, a simple, slightly spicy pantry snack that’s perfect for parties, snacking in front of the TV, or tossed on salads.

I can’t stop telling people about these Crispy Roasted Chickpeas. I start with chickpeas and a sprinkle of smoked paprika, and suddenly snack time gets interesting.

They’re crunchy, kinda spicy, and oddly moreish, the sort of thing I bring to Vegan Party Food nights or scatter over salads when I want extra texture. Guests always ask if there’s some secret trick, and yeah I act mysterious, but mostly it’s about patience and a little luck.

They make the best Chickpea Snacks or Salad Toppings, and once you try them you’ll wonder why you ever munched on plain nuts again.

Why I Like this Recipe

– I love how insanely crunchy they get, like chips but not greasy
– They’re stupid easy to make, I dont gotta think much and still end up with something tasty
– They keep well for days so I can snack on them all week, and when they go soft I just warm them a bit and they crisp back up
– I can make them mild or kick them up for heat so they fit whatever mood I’m in, and they add a nice crunch to salads or bowls

Ingredients

• Chickpeas: High in protein and fiber, hearty and nutty, they crisp up nice.
• Olive oil: Adds healthy fats, helps browning and crispness, use sparingly or theyre oily.
• Cornstarch or arrowroot: Optional coating for extra crunch, soaks up moisture, gives extra crisp shells.
• Smoked paprika: Smoky sweet warmth, deep color, makes snack taste like a campfire.
• Cumin: Earthy warm spice, adds depth and savory notes, not overpowering.
• Cayenne or chili powder: Packs heat, just a pinch transforms bland to spicy, adjust to taste.
• Garlic powder: Savory punch, low moisture, gives roast garlic flavor without burning.
• Salt and black pepper: Salt boosts flavor and crunch perception, pepper adds a sharp finish.

Ingredient Quantities

• 1 can (15 ounces) chickpeas, drained, rinsed and patted mostly dry
• 1 to 2 tablespoons olive oil
• 1 tablespoon cornstarch or arrowroot (optional, helps make them extra crispy)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper or chili powder, depending on how spicy you like it
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Freshly ground black pepper, about 1/8 to 1/4 teaspoon

How to Make this

1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat.

2. Drain and rinse the chickpeas, then pat them mostly dry with a clean kitchen towel or paper towels. If you want them extra crispy, rub off as many loose skins as you can, even tho it’s a little annoying.

3. Let the chickpeas sit on the towel for a few minutes to dry more, squeezing out any obvious wet spots. The drier they are the better they’ll crisp.

4. In a medium bowl toss the chickpeas with 1 to 2 tablespoons olive oil and 1 tablespoon cornstarch or arrowroot if you’re using it. The cornstarch helps make them super crunchy.

5. Add the seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 to 1/2 teaspoon cayenne pepper or chili powder (depending how spicy you like it), 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 to 1/4 teaspoon freshly ground black pepper. Mix well so every chickpea is coated.

6. Spread the chickpeas in a single layer on the prepared sheet. Don’t crowd them or they steam instead of roast.

7. Roast in the preheated oven for about 30 to 40 minutes, shaking the pan or stirring with a spatula every 10 minutes so they brown evenly. Start checking at 25 minutes, some ovens run hot.

8. When they’re deep golden and crunchy pull them out, taste and sprinkle a little more salt if needed. Let them cool completely on the baking sheet, they’ll crisp up more as they cool.

9. Store fully cooled chickpeas in an airtight container at room temp for a few days. If they soften, re-crisp in a 350°F oven for 5 to 10 minutes before serving.

Equipment Needed

1. Rimmed baking sheet, lined with parchment paper or a silicone baking mat
2. Colander or fine mesh strainer
3. Clean kitchen towel or paper towels
4. Medium mixing bowl
5. Measuring spoons (including 1 tablespoon) and a 1/4 or 1/3 measuring cup if you have one
6. Small spatula or wooden spoon for tossing and spreading
7. Oven mitts or pot holders
8. Can opener
9. Airtight container for storing cooled chickpeas

FAQ

Crispy Roasted Chickpeas Recipe Substitutions and Variations

• Chickpeas: swap for canned white beans like cannellini or great northern, or for a crunchier snack try roasted edamame. If you use beans pat them very dry and roast a little longer so they crisp up.
• Olive oil: use avocado oil or light vegetable oil, both handle heat better so they help with crisping. You can also try melted coconut oil for a hint of sweetness but it will add flavor.
• Cornstarch or arrowroot: replace with tapioca starch or rice flour in the same amount, or skip it altogether — they wont be as extra crispy but still tasty.
• Smoked paprika / cayenne: if you dont have smoked paprika use regular paprika plus a tiny pinch of cumin or smoked salt for that smoky note. For heat, swap cayenne with chili powder, hot paprika or crushed red pepper and adjust to taste.

Pro Tips

1) Dry and de-skin like a maniac. Rub off as many loose skins as you can, then let the chickpeas air-dry on a towel or a sheet in the fridge for an hour or two. Moisture is the enemy of crunch, so the extra annoying step actually pays off — trust me its worth it.

2) Less oil, better crunch. Use about 1 tablespoon oil for a 15 oz can, toss to coat, then dust with your cornstarch. Too much oil = limp beans. If you have avocado or grapeseed oil use that for a higher smoke point. Cornstarch makes a noticeable difference so dont skip it if you want super crispy.

3) Give them breathing room and check early. Spread a single layer with gaps so they roast not steam, and rotate the pan or switch rack positions halfway through. Ovens vary a lot so start peeking at 20 to 25 minutes, some will be done sooner than you expect. If they start browning too fast move the tray down one rack.

4) Cool completely then store smart. Let the chickpeas cool fully on the tray so they firm up, dont seal them while warm or they’ll sweat. Store in an airtight jar with a little folded paper towel to catch moisture. If they soften later, re-crisp in a 350 F oven for 5 to 10 minutes and theyll snap back.