Chips have met their match. These crispy roasted chickpeas are the crunchy, salty, completely satisfying snack that I started making when I wanted something to munch on that wasn’t going to make me feel terrible afterward. One can of chickpeas, a little olive oil, some seasoning, and forty minutes in the oven and you have a high protein, high fiber snack that hits that same crunchy salty craving without any of the junk. I make a batch almost every week and they never last more than a day.
The secret to getting them truly crispy — and I mean actually crunchy, not chewy — is drying them out completely before they go in the oven and peeling the skins off. I know that sounds tedious but it takes maybe five minutes and it is the difference between a crispy roasted chickpea and a sad, chewy one. The skin holds in moisture and prevents that satisfying crunch from developing. Take the extra few minutes, peel them, let them dry, and you will not be disappointed.
The seasoning options are where it gets fun. This recipe uses a simple garlic and onion powder blend which is classic and works on everything, but you can take these in so many directions. Smoked paprika and cumin for a smoky situation, everything bagel seasoning for something a little more fun, cinnamon and a pinch of sugar if you want to go sweet. The base technique is the same no matter what direction you go. Master the method once and then remix it however you want.
These crispy chickpeas are the perfect healthy snack to keep on the counter for the week, toss on top of a salad for crunch, or throw in a trail mix situation for some extra protein. They are naturally gluten free, packed with plant based protein and fiber, and made with five pantry staple ingredients. The easiest high protein snack you’ll add to your rotation this week.
Why You’ll Love This Recipe:
- The skin peeling step sounds like extra work and is genuinely the secret to getting chickpeas that are actually crunchy all the way through rather than crispy on the outside and chewy in the middle
- One can of chickpeas and five pantry staples for a snack that is high in plant based protein, high in fiber, naturally gluten free, and so satisfying that a batch rarely survives past the first day
- The seasoning is completely customizable so you can take these in a completely different direction every single week and they work beautifully as a chip alternative, a salad topper, or tossed into a trail mix for extra protein
- These are the snack that chips have met their match in and once you start making them weekly you will wonder how you were reaching for a bag of chips before
Key Ingredients:
- Canned garbanzo beans: One can drained, rinsed, dried, and peeled is the entire starting point. Canned chickpeas are perfectly suited for roasting and require no soaking or cooking beforehand which makes this one of the most genuinely convenient high protein snacks you can make from pantry staples
- Olive oil: One tablespoon tossed with the completely dry chickpeas before they go on the baking sheet is what helps them get golden and slightly caramelized in the oven. Too much oil makes them greasy rather than crispy so one tablespoon for a full can is exactly the right amount
- Sea salt: Half a teaspoon goes on with the olive oil before roasting so it has the full forty minutes to penetrate the chickpea rather than just sitting on the surface. The salt is what makes these genuinely snack-worthy rather than just toasted beans
- Garlic and onion powder: Added after roasting rather than before so they do not burn in the oven during the full forty minutes. Sprinkling and tossing them on the hot chickpeas right out of the oven allows the residual heat to bloom the spices into every surface without any risk of bitterness from burning
Tips for Success:
- Peel the skins. It takes five minutes and it is genuinely the difference between a crispy chickpea and a chewy one. The skin holds moisture inside and prevents that satisfying crunch from fully developing no matter how long you roast them
- Dry the chickpeas completely after rinsing and after peeling. Pat them with a kitchen towel and then let them air dry for ten minutes before the olive oil goes on. Any residual moisture steams rather than roasts and you lose all the crispiness you are working toward
- Add the spices after roasting rather than before to prevent burning. The garlic and onion powder go on hot chickpeas straight from the oven and the residual heat blooms them beautifully without any risk of the spices going bitter in the forty minute bake
- Shake the pan halfway through the roast time so every surface gets direct oven heat and the chickpeas crisp up evenly all the way around rather than only on the bottom side
Storage:
Crispy chickpeas are absolutely best on the day they are made when they are at peak crunchiness. Store any leftovers in a bowl or container with the lid left slightly ajar rather than sealed completely for up to three days. A fully sealed container traps any residual moisture and makes them soft and chewy within hours. If they lose their crunch spread them back on a baking sheet and toast in a 350 degree oven for ten minutes to bring the crispiness back.
FAQ:
Can I skip the skin peeling step?
You can but the recipe notes clearly that they will not be as crispy without it and that is completely accurate. The skin holds moisture inside the chickpea and acts as a barrier that prevents the full crunch from developing even with a long roast time. If time is a constraint go ahead and skip it but manage your expectations for a result that is more crunchy-chewy than genuinely crispy all the way through.
Can I make these in the air fryer?
Yes and the air fryer actually gives you a crispier result in significantly less time. Use the same prep method of drying and peeling the chickpeas, toss with olive oil and salt, and air fry at 390 degrees for fifteen to eighteen minutes shaking the basket every five minutes. Add the garlic and onion powder after cooking the same way you would with the oven method.
What other seasoning combinations work well?
The base technique works with almost any spice blend you enjoy. Smoked paprika and cumin for a smoky southwestern flavor. Everything bagel seasoning for a savory everything crunch. Ranch seasoning for a crowd pleasing party snack version. Cinnamon and a pinch of brown sugar for a sweet snack that tastes like a cinnamon graham cracker situation. Curry powder and a pinch of cayenne for something bold and warming. Any dry spice blend you love works here.
Crispy Chickpeas
Ingredients
- 1 can garbanzo beans drained
- 1 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Drain your chickpeas, rinse well and lay out on a kitchen towel.
- Fold half of the towel over the top of the beans and gently rub to dry. Some of the skins may fall off.
- Peel skins off of the chickpeas (this is crucial to making the chickpeas crispy! You can skip this step but they won’t be as crispy.) Allow chickpeas to dry out about 10 min.
- Preheat your oven to 350F.
- Place dry chick peas in a bowl and toss with olive oil and salt.
- Spread on a baking sheet and bake for 40 min, shaking the pan half way through to ensure crispiness on all sides.
- After toasting, sprinkle garlic powder, onion powder (and any other seasonings of choice) on the chickpeas and toss.
- Chickpeas are best enjoyed on the first day but can be kept in a bowl or container with the lid cracked for up to 3 days. Enjoy!
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