Looking for a healthy, crunchy snack that’s both satisfying and simple to make? These Crispy Baked Chickpeas are about to become your new favorite go-to snack. They’re perfectly seasoned, delightfully crunchy, and packed with protein – making them an excellent alternative to store-bought snacks. I’ve perfected this recipe through countless batches, and I’m excited to share all my tips for achieving that perfect crunch.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin (optional)
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- After draining and rinsing the chickpeas, spread them on a clean kitchen towel and gently pat dry. The drier the chickpeas, the crispier they’ll become.
- Remove any loose skins that come off while drying – this helps achieve maximum crispiness.
- In a large bowl, toss the dried chickpeas with olive oil until evenly coated.
- Add all seasonings and toss again to ensure even distribution.
- Spread the chickpeas in a single layer on your prepared baking sheet. Avoid overcrowding.
- Bake for 25-30 minutes, shaking the pan halfway through to ensure even cooking.
- Check for desired crispiness – they should be golden brown and crunchy throughout.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4
Recipe Notes
Here are some crucial tips for perfect Crispy Baked Chickpeas:
- The key to achieving maximum crispiness is ensuring your chickpeas are completely dry before seasoning.
- Store in an airtight container at room temperature. They’ll stay crispy for about 2-3 days.
- Feel free to experiment with different seasoning combinations. Try ranch seasoning, taco seasoning, or even a sweet version with cinnamon and sugar.
- If they start losing their crunch, pop them back in the oven for 5 minutes to crisp up again.
- For extra crispiness, leave them in the turned-off oven with the door slightly open for an additional 15 minutes after baking.
- Make sure to use well-drained and rinsed canned chickpeas, or properly cooked dried chickpeas.
These Crispy Baked Chickpeas are not just a healthy snack – they’re also great as salad toppers or as a crunchy addition to soups. They’re packed with fiber and protein, making them a nutritious alternative to traditional snacks. Give them a try, and you might find yourself making batch after batch!
Crispy Baked Chickpeas
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin optional
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- After draining and rinsing the chickpeas, spread them on a clean kitchen towel and gently pat dry. The drier the chickpeas, the crispier they'll become.
- Remove any loose skins that come off while drying – this helps achieve maximum crispiness.
- In a large bowl, toss the dried chickpeas with olive oil until evenly coated.
- Add all seasonings and toss again to ensure even distribution.
- Spread the chickpeas in a single layer on your prepared baking sheet. Avoid overcrowding.
- Bake for 25-30 minutes, shaking the pan halfway through to ensure even cooking.
- Check for desired crispiness – they should be golden brown and crunchy throughout.
