Best Crispy Oven Roasted Chickpeas Recipe

I can’t stop snacking on these Oven Roasted Chickpeas; they’re ridiculously crispy, packed with flavor, and even my picky kid stole the bowl.

I’m obsessed with these Oven Roasted Chickpeas because they sing with texture and serious flavor. I love that each bite is impossibly crunchy yet still has that chickpea heart to it.

But I don’t mess around. olive oil and smoked paprika lock in this smoky, salty vibe that keeps me reaching for more.

Kids raid the bowl and adults pretend they don’t. Crispy Chickpeas Oven snacks are my go-to for movie nights, snacking through work, or hiding in a salad.

Worth every single crunchy, addictive bite. No guilt.

Just delicious. I can’t stop, seriously.

My pantry is never without a can.

Ingredients

• Basically the crunchy, protein-packed base, hearty snack or salad topper.
• Plus it helps crisp and adds richness without tasting oily.
• Cornstarch gives an extra hard crunch that sticks to the chickpeas.
• Salt seasons everything, makes the crunch pop; adjust to taste.
• Black pepper adds warmth and a little background bite.
• Garlic powder gives savory depth, like punchy garlic without fresh cloves.
• Smoked paprika brings subtle smoke; regular paprika gives sweet pepperiness.
• Cumin adds earthy, slightly nutty warmth, small but noticeable.
• Plus cayenne or chili gives heat, start small if you’re timid.
• Basically sugar or maple gives sweet counterpoint, great with smoky spice.

Ingredient Quantities

• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
• 1 to 2 tablespoons olive oil (start with 1 and add if needed)
• 1 tablespoon cornstarch or arrowroot for extra crisp
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper or chili powder for heat, optional
• 1 teaspoon brown sugar or maple syrup, optional for a touch of sweet

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat so they don’t stick.

2. Drain and rinse the chickpeas well, then pat them very dry with paper towels or a clean kitchen towel; you can rub off any loose skins if you like, it helps them get crispier but don’t stress if you miss some.

3. Spread the chickpeas on the prepared sheet and let air dry for 5 to 10 minutes while you measure the rest of the ingredients.

4. In a bowl toss the dried chickpeas with 1 tablespoon olive oil and the cornstarch or arrowroot until they’re evenly coated; if they still look dry add the extra tablespoon of oil, a little at a time.

5. Mix the salt, black pepper, garlic powder, smoked paprika, ground cumin, cayenne or chili powder (if using), and brown sugar or maple syrup (if using) in a small bowl, then sprinkle that spice mix over the chickpeas and toss well so everything is evenly seasoned.

6. Spread the chickpeas back onto the baking sheet in a single layer with a little space between them; overcrowding = soggy bits later.

7. Roast on the middle rack for 25 to 35 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly; watch closely after 25 minutes because ovens vary and they can go from perfect to burnt quick.

8. When they are deep golden and crisp, remove from oven and let them cool on the sheet for at least 10 minutes — they get even crunchier as they cool.

9. Taste and adjust salt or spice if needed, then store cooled chickpeas in an airtight container at room temp for up to 3 days; if they soften, pop them back in a 350°F oven for 5 to 10 minutes to revive the crunch.

Equipment Needed

1. Rimmed baking sheet (large)
2. Parchment paper or silicone baking mat
3. Colander or fine mesh strainer (for draining and rinsing)
4. Clean kitchen towels or paper towels (for patting chickpeas dry)
5. Medium mixing bowl (for tossing chickpeas with oil and cornstarch)
6. Small bowl (for mixing spices)
7. Measuring spoons and a tablespoon measure
8. Spatula or wooden spoon and an oven mitt for shaking/stirring and handling the hot sheet

FAQ

Best Crispy Oven Roasted Chickpeas Recipe Substitutions and Variations

• Chickpeas: try canned cannellini or navy beans, roasted edamame (shelled) or small cauliflower florets tossed and roasted until crisp. they won’t taste exactly the same but work great as a crunchy snack or salad topper
• Olive oil: use avocado oil, grapeseed oil, or a light neutral oil; or use a quick spray of cooking oil if you want less fat
• Cornstarch or arrowroot: sub with tapioca starch, potato starch, or a light dusting of all purpose flour for extra crisp
• Smoked paprika: if you don’t have it use regular paprika plus a pinch of chipotle powder or ground cumin for smokiness, or swap in chili powder for a spicier note

Pro Tips

– Make them super dry first. Pat the chickpeas longer than you think, and rub off as many loose skins as you can, even if it takes extra time. Moisture is the enemy of crunch, so skip rinsing again after drying or you’ll undo your work.

– Use the cornstarch or arrowroot and just enough oil so the flour looks like it clings, not drips. Too much oil = limp chickpeas, too little = powdery mess. If you want extra crunch try a tiny sprinkle of baking soda with the cornstarch, but not a lot or the flavor gets weird.

– Don’t crowd the pan. Give each chickpea space so hot air can circulate, otherwise you get a lot of soggy ones. Roast on the middle rack and check early at 20 minutes near the edges of the tray because every oven has hot spots and they can burn quick.

– Let them cool completely on the sheet before you taste or store them, they crisp up a lot as they cool. If they soften the next day, re-crisp in a 350 F oven for 5 to 10 minutes, but watch them the whole time because added sugars burn fast.

Best Crispy Oven Roasted Chickpeas Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I can't stop snacking on these Oven Roasted Chickpeas; they're ridiculously crispy, packed with flavor, and even my picky kid stole the bowl.

Pin

Servings

4

servings

Calories

238

kcal

Equipment: 1. Rimmed baking sheet (large)
2. Parchment paper or silicone baking mat
3. Colander or fine mesh strainer (for draining and rinsing)
4. Clean kitchen towels or paper towels (for patting chickpeas dry)
5. Medium mixing bowl (for tossing chickpeas with oil and cornstarch)
6. Small bowl (for mixing spices)
7. Measuring spoons and a tablespoon measure
8. Spatula or wooden spoon and an oven mitt for shaking/stirring and handling the hot sheet

Ingredients

• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry

• 1 to 2 tablespoons olive oil (start with 1 and add if needed)

• 1 tablespoon cornstarch or arrowroot for extra crisp

• 1 teaspoon kosher salt (adjust to taste)

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon ground cumin

• 1/4 to 1/2 teaspoon cayenne pepper or chili powder for heat, optional

• 1 teaspoon brown sugar or maple syrup, optional for a touch of sweet

Directions

• Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat so they don't stick.
• Drain and rinse the chickpeas well, then pat them very dry with paper towels or a clean kitchen towel; you can rub off any loose skins if you like, it helps them get crispier but don't stress if you miss some.
• Spread the chickpeas on the prepared sheet and let air dry for 5 to 10 minutes while you measure the rest of the ingredients.
• In a bowl toss the dried chickpeas with 1 tablespoon olive oil and the cornstarch or arrowroot until they're evenly coated; if they still look dry add the extra tablespoon of oil, a little at a time.
• Mix the salt, black pepper, garlic powder, smoked paprika, ground cumin, cayenne or chili powder (if using), and brown sugar or maple syrup (if using) in a small bowl, then sprinkle that spice mix over the chickpeas and toss well so everything is evenly seasoned.
• Spread the chickpeas back onto the baking sheet in a single layer with a little space between them; overcrowding = soggy bits later.
• Roast on the middle rack for 25 to 35 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly; watch closely after 25 minutes because ovens vary and they can go from perfect to burnt quick.
• When they are deep golden and crisp, remove from oven and let them cool on the sheet for at least 10 minutes — they get even crunchier as they cool.
• Taste and adjust salt or spice if needed, then store cooled chickpeas in an airtight container at room temp for up to 3 days; if they soften, pop them back in a 350°F oven for 5 to 10 minutes to revive the crunch.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 126g
• Total number of serves: 4
• Calories: 238kcal
• Fat: 6.5g
• Saturated Fat: 0.8g
• Trans Fat: 0g
• Polyunsaturated: 0.9g
• Monounsaturated: 3.8g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 350mg
• Carbohydrates: 35.8g
• Fiber: 9.1g
• Sugar: 6.8g
• Protein: 10.7g
• Vitamin A: 0IU
• Vitamin C: 1mg
• Calcium: 59mg
• Iron: 3.5mg