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This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They’re spiced with chili powder and cumin.

Roasted chickpeas

You know you’re a salty snack person when your ultimate splurge is a bag of salt and vinegar potato chips. Or a soft pretzel with nacho cheese. Or maybe french fries. OK, you get the idea! Of course, none of these are quite healthy snacks. For snacking on an everyday basis, Alex and I been on a mission to find new snacks that hit our salty snack craving. And that’s when we created this roasted chickpeas recipe. They’re crispy, crunchy, perfectly spiced, and they stay crunchy in the pantry for days. And they’re a naturally plant based and gluten free appetizer. Ready to make a batch?

Mix it up & try it with black beans! Go to Crispy Roasted Black Beans

Crispy roasted chickpeas

Why make roasted chickpeas at home?

Roasted chickpeas have become somewhat of a thing lately: they’re now even sold packaged in grocery stores. But why buy them when you can make them at home? They’re simple and so tasty, cheaper than the packaged kind and you know exactly what’s in them. It’s one of our favorite ways to use chickpeas: and we’re always temped to eat the entire pan when we make them!

What are some of your favorite healthy snacks? Or crave-worthy splurges? Have you tried any packaged roasted chickpea brands that you love? Tell us in the comments below!

Bake time ensures these chickpeas stay crispy!

The main challenge in making roasted chickpeas at home is making chickpeas that stay crispy on the shelf. If you don’t bake them long enough, you’ll end up with soggy chickpeas a day later. To make chickpeas that stay crispy, you’ve got to bake them long enough.

Because chickpea brands and ovens can vary, we’ve called for baking these chickpeas for a range of time: 45 to 60 minutes. Once you’ve played with different chickpea brands and your oven, you can start to get a feel for what timing is right for you. The first time, just make sure to keep an eye on the oven towards the end of the cooking time: they can change quickly from browned to over done!

Quickly remove some chickpea skins before baking.

Another tip for making crispy roasted chickpeas is to remove some of the chickpea skins before baking. The chickpea skin can also retain moisture. However, you don’t have to have them 100% removed, so don’t feel the need to spend a lot of time on this step. Here’s how to remove the chickpea skins:

  • Drain and rinse the chickpeas.
  • Dry them with a towel to remove as much moisture as possible. (This is also key to making totally crispy chickpeas.)
  • Then simply place another towel on top of the chickpeas and rub them with your hands to loosen the skins. Do this a few times: it should only take a few minutes — and you don’t need to worry about getting all of them!
Roasted chickpeas

Looking for healthy snack recipes?

Outside of these crispy roasted chickpeas, here are a few of our favorite healthy snack recipes:

This roasted chickpeas recipe is…

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

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Roasted chickpeas | Crispy chickpeas

Crispy Roasted Chickpeas (That Stay Crispy!)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 ¾ cups 1x


This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They’re spiced with chili powder and cumin. 


  • 2 15-ounce cans chickpeas (or 3 cups cooked chickpeas)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¾ teaspoon kosher salt


  1. Preheat oven to 375°F.
  2. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it’s not necessary to remove all of the skins.
  3. In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
  4. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
  5. Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: Crispy Chickpeas

Last updated: December 2019

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Some days it does seem that things are pretty rough out there not only for us, but for friends and extended family too. Glad you have each other to lean on!

    And thanks for the crispy chick pea recipe. I’ve seen recipes for this before and now will definitely make this snack. We were just talking about snacks for our family viewing of the super bowl commercials, I mean the super bowl, and these would create a little less over-eating guilt! A great work snack too.

  2. Yes – may you lean on your faith and friends around you to get you through.

    Thanks for the recipe – I will be trying these later this week! Good to hear how you are doing.

  3. Some days are just the worst. It seems as though everything bad happens at once. The world is a weird, but awesome place. Thanks for sharing your story and I too am a talker.

    Love the crispy chickpeas. These are one of my favorite snacks!

  4. It does feel like the world is a particularly hard place at the moment doesn’t it? Every day there seems to be something terrible in the news or that hits even closer to home. I think it’s in times like this that we have to cling to those constants we have – like good food – to keep us grounded. Much love to you guys; these sound like addicting little bites!

  5. I am so sorry to hear about your loss and the struggles of your friends. I will offer up some prayers today. Your post was a good reminder to me, too, because I had some hard things happen in the fall — the loss of a truly epic friendship and love, and the loss of my father. I realized that I haven’t been laughing a lot, and my spirit feels a little pinched because of it. So I’m going to keep finding ways to enjoy and look forward. I learned those lessons a long time ago, but in times of sadness or stress it’s easy to “forget.” Also, I am working on learning how to cook vegetarian, and chickpeas are such a source of protein. Plus, I love spicy flavors! So I will have to try these, and am also looking forward to the almond recipe.

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