Crispy Chickpeas (Oven Roasted)

If your roasted chickpeas always turn out chewy or weirdly soft, this method will change everything. These oven roasted chickpeas are deeply golden, perfectly crunchy, and shockingly simple to make with just a can and a little oil!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 257 kcal per serving

Ingredients

15 ounces - chickpeas
1 tbsp - olive oil
½ tsp - black pepper
½ tsp - fine sea salt

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.
*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.

Nutrition