Crispy Roasted Chickpeas

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

Roasted chickpeas | Crispy chickpeas

Some people crave sweet snacks, but Alex and I are 100% salty snack people. Our biggest splurges: a bag of salt and vinegar potato chips or a soft pretzel with nacho cheese. Or maybe french fries. Or pizza. OK, you get the idea! Of course, none of these are quite healthy snacks. So for snacking on an everyday basis, we’ve been coming up with some new snacks that hit our salty snack craving. Roasted chickpeas have become somewhat of a thing lately: they’re now even sold packaged in grocery stores. But we like making them because they’re pretty simple and so tasty. (And cheaper that way than the packaged kind.) Keep reading for our crispy roasted chickpeas recipe!

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!

Related:18 Delicious Healthy Snack Recipes

Roasted chickpeas | Crispy chickpeas

How to make roasted chickpeas

In creating this recipe we’ve played around with a lot of methods. In order to make chickpeas that stay as crispy chickpeas, you’ve got to bake them long enough. Some recipes call for a shorter baking time, which ends up with soggy chickpeas a day later. Because chickpea brands and ovens can vary, we’ve called for baking these chickpeas for 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!

The other tip for making crispy roasted chickpeas that we’ve found is to remove some of the chickpea skins before baking. To do this, you drain and rinse the chickpeas, then dry them with a towel to remove as much moisture as possible. (This is also key to making totally crispy chickpeas.) Then you 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 | Crispy chickpeas

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This recipe is…

This crispy roasted chickpeas recipe is vegetarian, vegan, plant-based, gluten-free and dairy-free.

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Roasted chickpeas | Crispy chickpeas

Crispy Roasted Chickpeas


1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 3/4 cups
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Description

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


Ingredients

  • 2 15-ounce cans chickpeas
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt

Instructions

  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 about 10 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.

Keywords: Crispy Chickpeas

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

17 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    January 19, 2014 at 7:37 pm

    This looks lovely! Such a nice, spicy, snack!

  • Reply
    Christine
    January 19, 2014 at 7:50 pm

    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.

  • Reply
    Kel
    January 19, 2014 at 9:40 pm

    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.

  • Reply
    Tieghan Gerard
    January 19, 2014 at 11:33 pm

    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!

  • Reply
    Kathryn
    January 20, 2014 at 8:55 am

    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!

  • Reply
    Dixya @ Food, Pleasure, and Health
    January 20, 2014 at 12:50 pm

    because of so many things happening around me lately, i have stopped watching news altogether. I hope having good friends, family, and food will keep the goodness alive. Love the crunch of chickpeas.

  • Reply
    Sandra Lea
    January 20, 2014 at 1:59 pm

    Will you be posting a recipe for the Honey Sesame Almonds?

    • Reply
      Alex
      January 20, 2014 at 4:31 pm

      Hi! Yes, they’ll be coming soon :)

  • Reply
    Cheri
    January 20, 2014 at 3:01 pm

    I’ve been wanting to try something like this for a while now. What a great snack this will make for Super Bowl!

  • Reply
    Terry Covington
    January 20, 2014 at 5:32 pm

    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.

  • Reply
    Christy@SweetandSavoring
    January 20, 2014 at 11:06 pm

    I love love looooove roasted chickpeas- it’s about time I try making them with a bit of spice!

  • Reply
    Arthur in the Garden!
    January 21, 2014 at 1:34 pm

    Roasted chickpeas are my favorite snack! Nice to change the spices to experiment with flavors.

  • Reply
    Patti
    January 21, 2014 at 6:29 pm

    These look delicious, can’t wait to try them. I was hoping you all might have the the nutritional info, specifically the calories or maybe an approximate serving size to help me calculate them. THANKS

  • Reply
    Lorrie Patterson
    January 22, 2014 at 5:57 pm

    Making right now for a weekly get together of friends/neighbors (we get together to watch “Nashville” every Wednesday to see newest episode. We live in Nashville, so we find it particularly interesting to see locations and friends that are extras, etc.). I’ll let you know how everyone likes them :)

  • Reply
    Laura Booram
    January 24, 2014 at 2:55 pm

    I’ve made these for the kids with cinnamon and honey! :) Hope you guys are well!!!

  • Reply
    Kasey
    January 29, 2014 at 12:22 am

    Life is definitely a mystery sometimes – the cruelness and the rewards. I do find that in times of deep sorrow and joy, there is no shame in finding comfort in the simple things…Much love to you.

  • Reply
    Torie
    January 29, 2014 at 10:13 am

    You have inspired me to cook these lovely looking snack munchies – I have been meaning to cook something similar for some time. Food does bring joy and hope and brings people together. Cancer is very real to each and everyone of us. My friend’s brother passed away this week from Leukemia – he was in his early 30’s and got married the week before. All so tragic and upsetting. Food nourishes our soul and keeps us going for sure.

    I did a spiced nut dish (different from yours ;o) on my blog a while ago. You may want to check it out. http://chilliandmint.com/2013/07/17/spicy-virgin-mary-with-rosemary-spiced-walnuts/

    All the best Torie from http://www.chilliandmint.com

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