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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
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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!)

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5 from 5 reviews

  • 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

Last updated: December 2019

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 and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Emily says:

    How do you store these? I imagine if you put them in the refrigerator they get soft, but they might do that in room-temperature conditions as well.

  2. Jackie Shockey says:

    I cooked mine for over an hour and they never got crispy. Should I cook them more?

    1. Alex Overhiser says:

      Yes! Keep going if they aren’t crispy yet.

  3. Jasmine Carignan says:

    This recipe was super awesome and delicious!!!! And so easy! So glad I know how to make these at home now instead of having to sell my organs to buy them…

  4. Anonymous says:


  5. Irene says:

    It looks delicious and easy to make! Thanks for your sharing :))))

  6. Chris Hikawa says:

    Im having trouble getting my chickpeas to get crunchy. I started with wet chickpea from a can. Is there a dried variety that I should start with?

    1. Sonja Overhiser says:

      You should definitely use wet chickpeas from a can! Next time, bake them a little bit longer so that they dry out more. You can also try letting the chickpeas cool and dry out on the baking sheet for a few hours before you store them. Storing them brings out any extra moisture, so keeping them out at room temp for as long as possible helps them dry out!

  7. Lisa says:

    Delicious! This is my first time roasting chickpeas and I’m hooked. So many flavor combinations I want to try. I cut the recipe in half for testing purposes. Love the tip for removing some of the skins. My oven took 45 minutes, and they were still crunchy on day 2. Thanks for the great recipe!

  8. Nicky Thompson says:

    Can the roasted chickpeas be frozen?
    Many thanks

    1. Alex Overhiser says:

      We haven’t tested it, sorry!

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