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Roasted black beans are the best easy healthy snack! Crispy and spiced with cumin and garlic, they’re plant based…and hard to stop eating.

Roasted black beans
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You know crispy roasted chickpeas? These crunchy salty bits have become popular as a healthy snack, and they’re now sold packaged at stores and airports alike. So why not try the same idea with black beans? Meet our new very favorite snack: roasted black beans! Make up a big batch and you will fall in love with this irresistible crunchy plant-based snack. Alex and I can’t stop eating them…and neither can our 3 year old Larson. The might not be the most photogentic snack (just what are those?), but they’re absolutely delicious.

Crispy roasted black beans: an easy healthy snack!

Why make crispy roasted black beans? So many reasons. Isn’t it hard to find easy and healthy snacks? Alex and I often opt for roasted salted nuts and dried fruit, but sometimes that gets a little boring. (Truth.) We are big salty snack people over here, so salty snacks that are healthy too? Perfection. Here’s why you should add these to your repertoire:

  • They’re healthy, vegan and gluten free. Made simply with olive oil, black beans and spices, this snack is healthy and whole food plant based (WFPB).
  • They’re full of plant-based protein. Beans are a great way to stay full on a vegan or plant based diet because they’re full of plant-based protein.
  • They’re easy to make. The process is mostly hands off: you only need about 5 minutes of hands on time! Then you’ll have a big jar to eat off of. Speaking of…
Roasted black beans

How to make roasted black beans

It’s truly easy to make these crispy roasted black beans: there’s only a few minutes of hands on time! That said: it takes 1 hour to roast them, so make sure to plan ahead. You’ll want to roast up a batch in the evening or on a weekend. Make them ahead and then you can munch off of a jar for a week! Here are the main steps (or go right to the recipe):

  • Rinse and pat dry. Drain the cans of beans and rinse them with a strainer. Shake off as much water as you can. Then gently dry them using a towel: just not too much because you don’t want to smash them!
  • Mix with olive oil and spices. Here you’ll use cumin, chili powder, garlic powder, and cinnamon.
  • Roast for 1 hour! Place them on parchment-lined baking sheets (for easy cleanup) and roast for 1 hour until dry and crispy. It’s that easy! Then let them cool for about 10 minutes: they’ll get even crispier.
Roasted black beans

Storage info

How to store roasted black beans once they’re cooked? Place them in a sealed container: we like to use a mason jar with a lid. Then they’ll store for about 1 week. Even better: they stay crispy the entire shelf life! Some recipes for crispy chickpeas get soggy: this one stays perfectly crisp.

More easy healthy snacks

These Mexican-style roasted black beans are fantastic because they’re an easy snack you can make ahead and eat off of for days! Here are a few more of our favorite healthy snack recipes:

Black beans

This roasted black beans recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Roasted black beans

Crispy Roasted Black Beans

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


Roasted black beans are the best easy healthy snack! Crispy and spiced with cumin and garlic, they’re plant based…and hard to stop eating.


  • 2 15-ounce cans black beans (or 3 cups cooked or Instant Pot black beans)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cinnamon
  • ¾ teaspoon kosher salt


  1. Preheat an oven to 350°F.
  2. Rinse and drain the black beans, shaking off as much water as possible. Place them on a towel and gently pat dry (be careful because they are easy to smash).
  3. In a medium bowl, stir together black beans with the oil, chili powder, cumin, garlic powder, and kosher salt.
  4. Pour black beans onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, stirring at 30 minutes.
  5. The exact bake time depends on the brand of beans, so watch closely in the final minutes, taste test, and remove when the black beans are browned but before they become very dark and hard. Allow to cool for about 10 minutes before storing; the black beans will crisp up even more as they cool. Store in an airtight container in a dry cupboard for up to 1 week.
  • Category: Snack
  • Method: Roasted
  • Cuisine: Vegan

More black beans recipes

We’ve got lots more recipes with black beans! Here are some resources:

  • 20 Best Black Bean Recipes Here are all the best black bean recipes for turning this healthy protein into a filling meal!
  • Black Bean Hummus This zingy appetizer is ideal for a crowd.
  • Easy Black Bean Soup A fast and easy one-pot meal!
  • Black Beans and Rice Here’s how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.
  • Black Bean and Corn Salad A fast and easy salad that works for lunches or an easy side!
  • Cuban Black Beans Recipe This quick Cuban black beans recipe uses canned beans as a shortcut: but they’re full of big flavor!
  • 45 Best Bean Recipes Beans are cheap, healthy, and delicious: and there are so many ways to use them! Here are the best bean recipes for incorporating them in your everyday.

Also try: Borlotti Beans! These unique beans are full of creamy, savory flavor: a total treat.

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Erin KANZENBACH says:

    Hi, I’m on an oil-free diet and am wondering if these can be made without any oil? And if so, would I need to change the cooking time at all? Thanks!

    1. Alex Overhiser says:

      Unfortunately, they would get very tough but not crispy without the oil.

  2. Megan says:

    These look fantastic! I wonder if the same technique could be applied to kidney beans, too. (Nothing at all against black beans – there’s just an excess of kidney beans in my pantry right now!)

    1. Alex Overhiser says:

      I think it would work! Probably closer to 60 minutes since kidney beans are generally larger.

  3. karen says:

    Hi guys- I love your blog and I love these beans! Please forgive me- I hate when people change the the ingredients and then rate the recipe but I don’t like cinnamon. I also squeezed some fresh lime juice on them and they were fantastic! Thank you so much.

    1. Alex Overhiser says:

      Haha! Sounds good!

  4. Kath says:

    We do not have canned black beans here but we have uncooked black bean. How should I cook it before I can roast it? Boiling? For how long?

  5. Sonja Overhiser says:

    Good catch: thank you! It’s supposed to be garlic powder. Fixed!

  6. Tina Johns says:

    Hi, this looks awesome but where we live there’s no black beans for sale. We have white beans though and I’m wondering if we could use your recipe and obtain similar results, it would be great if you know the answer before trying…

    1. Sonja Overhiser says:

      We haven’t tested it with white beans, but we think it would work! The concept should work with any type of bean. Let us know if you try!