Name: Crispy Chickpeas (Oven Roasted)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: 15 ounces chickpeas; 1 tbsp olive oil*; 0.5 tsp black pepper; 0.5 tsp fine sea salt

From the Cook

1/8

Crispy Chickpeas (Oven Roasted)

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Ingredients

Warning0 allergens identified

Crispy Chickpeas (Oven Roasted)

15 ounces chickpeas

1 tbsp olive oil*

½ tsp black pepper

½ tsp fine sea salt

Instructions

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Instructions

Pre-heat the oven to 400 degrees F and get out a baking sheet.

Drain and rinse the chickpeas. Place them on kitchen towel and dry them completely! Removing all of the moisture is key to getting a crispy chickpea. Once dried, remove any of the chickpea skins that fell off in the drying process. It's not necessary to pick off every single skin but I like to remove the loose ones.

Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.

Roast for 25-35 minutes, tossing the pan about every 10 minutes. The roast time will depend on how crispy you want them. They crisp up just a bit after sitting out of the oven for a few minutes.

Notes

*other oils would work here as well so use what you want. I’ve made these with toasted sesame oil and love that!

Storage Instructions: Store at room temperature in a loosely covered container. Avoid sealing them tightly while warm, as trapped moisture will soften them.

They’re best the day they’re made, but leftovers are still great sprinkled on salads, grain bowls, or soups.

Leftovers: These make great leftovers **HOWEVER** they do not stay super crispy. I still love them the next day on a salad or as a snack but please know that they do not stay crispy after a few hours.

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Tips & Tricks (5)

Dry Your Chickpeas Thoroughly 💧
Pat canned chickpeas completely dry with paper towels and let them air-dry for 5 minutes before tossing with oil—excess moisture prevents crispiness and causes sogginess.
Use High Heat and Extended Roasting 🔥
Roast at 425°F for 35-45 minutes, stirring halfway through, to achieve deep golden color and maximum crunch; lower temperatures will leave them chewy.
Don't Crowd the Pan 🥘
Spread chickpeas in a single layer on your baking sheet—overlapping causes steaming rather than roasting, resulting in uneven texture and chewy spots.
Season After Roasting for Better Adhesion 🧂
Add salt and pepper immediately after removing from the oven while still hot and slightly oily; the residual heat helps seasonings adhere and penetrate better than pre-roasting seasoning.
Cool Completely Before Storing 🧊
Allow roasted chickpeas to cool completely on the pan before transferring to an airtight container to prevent steam buildup that softens the exterior and compromises crispiness.