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–+ servings

Actually Crispy Baked Chickpeas

4-ingredient baked roasted chickpeas that are ACTUALLY crispy! Simple methods, BIG flavor, so crunchy and delicious! Plus, plant-based and gluten-free.
Author Minimalist Baker
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Bowl of our EASY Crispy Roasted Chickpeas perfect for snacking or topping plant-based salads
4.83 from 96 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Course Side, Snack
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 1 15-ounce can chickpeas (drained and very well drained + thoroughly dried)
  • 1 Tbsp avocado or other neutral oil (if avoiding oil, omit and don’t rinse chickpeas out of the can - just drain)
  • 1/2 tsp sea salt
  • 1 tsp seasonings of choice (such as DIY Curry Powder, Shawarma Spice Blend, or chili powder)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
  • Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
  • Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
  • Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
  • Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
  • Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
  • Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated with oil.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 120 Carbohydrates: 14.7 g Protein: 4.6 g Fat: 5.2 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.08 g Monounsaturated Fat: 2.75 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 427 mg Potassium: 81 mg Fiber: 4.2 g Sugar: 2.6 g Vitamin A: 50 IU Vitamin C: 0.8 mg Calcium: 30 mg Iron: 0.9 mg