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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
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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!

  9. Sandra says:

    Thank you for making our floors look brand new!

  10. Ana Kellog says:

    Sounds delicious!

    If you start with dried chickpeas soaked overnight, do you think you should boil the chickpeas before baking them? Or would you go straight from the soaked beans to the oven?

    1. Alex Overhiser says:

      I would boil them first!

  11. Tim Daughters says:

    I made this starting with dried chickpeas, soaked for 8 hours, then cooked in a pressure cooker. From that starting point, I followed this recipe. I think 45 minutes was too long for baking. My product was tasty, but rock hard. I’m afraid that I’ll break a tooth trying to bite down on these. I’ll try again with a shorter baking time.

  12. Lauren says:

    These were amazing!! They’re the perfect hearty snack that I don’t feel guilty about eating. Perfectly crispy and full of flavor

  13. Torie says:

    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.

    All the best Torie from

  14. Kasey says:

    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.

  15. Laura Booram says:

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

  16. Lorrie Patterson says:

    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 :)

  17. Patti says:

    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

  18. Arthur in the Garden! says:

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

  19. Christy@SweetandSavoring says:

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

  20. Terry Covington says:

    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.

  21. Cheri says:

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

  22. Sandra Lea says:

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

    1. Alex says:

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

  23. Dixya @ Food, Pleasure, and Health says:

    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.

  24. Kathryn says:

    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!

  25. Tieghan Gerard says:

    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!

  26. Kel says:

    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.

  27. Christine says:

    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.

  28. Katrina @ Warm Vanilla Sugar says:

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

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