25-Minute Crispy Roasted Chickpeas
Crispy roasted chickpeas are a quick, nutritious snack that’s high in plant-based protein, fiber, and healthy fats. Perfect for snacking, adding to salads, or boosting your favorite bowls, these chickpeas are easy to make and satisfyingly crunchy.
Equipment
- 1 Large Baking Sheet
- Parchment paper
- Kitchen Towel
Ingredients
- 1½ cups cooked chickpeas drained and rinsed
- 1 –2 tsp extra-virgin olive oil for drizzling
- ¼ tsp sea salt or to taste
- ¼ tsp paprika curry powder, or other preferred spices (optional)
Instructions
- Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature is key to getting the chickpeas crispy and golden. While the oven warms, line a large baking sheet with parchment paper. The parchment prevents sticking and ensures even roasting, making cleanup a breeze.
- Dry the Chickpeas: Place your drained and rinsed chickpeas on a clean kitchen towel or paper towels. Pat them gently to remove as much moisture as possible. This step is crucial because excess water can prevent them from crisping up properly. For an extra touch, carefully remove any loose skins—this helps achieve a uniform crunch.
- Coat with Olive Oil: Transfer the dried chickpeas to the prepared baking sheet. Drizzle them lightly with extra-virgin olive oil—about 1 to 2 teaspoons should be enough to coat evenly. Use your hands or a spatula to toss them, ensuring every chickpea gets a thin, even layer of oil. This oil helps with browning and adds a subtle richness without overwhelming the flavor.
- Season the Chickpeas: Sprinkle sea salt generously over the chickpeas, tossing them gently to distribute the seasoning evenly. If you like a little extra flavor, this is also the time to add spices such as paprika, curry powder, garlic powder, smoked paprika, or a pinch of chili flakes. Each spice will infuse the chickpeas while roasting, giving a layered, aromatic flavor.
- Roast to Crisp Perfection: Place the baking sheet in the preheated oven. Roast the chickpeas for 20 to 30 minutes, shaking or stirring them every 10 minutes to ensure even browning on all sides. Keep a close eye during the last 5 minutes, as they can go from perfectly golden to slightly burnt very quickly. The goal is a crisp exterior with a satisfying crunch inside.
- Cool and Add Final Seasoning: Once the chickpeas are roasted to a beautiful golden brown, remove the baking sheet from the oven. Let them cool for a few minutes—they will continue to crisp slightly as they cool. While still warm, you can toss them with an additional pinch of your chosen spices if desired. This boosts the flavor and makes each bite aromatic and delicious.
- Store or Serve: Transfer the cooled chickpeas to a loosely-covered container. They are best enjoyed within two days for maximum crunchiness. Serve them as a snack, a salad topper, or a protein-packed addition to your favorite bowls.
Notes
- Pat chickpeas very dry to ensure maximum crispiness.
- Removing loose skins helps achieve uniform crunch.
- Adjust spices to taste—try paprika, curry, garlic, or chili powder.
- Shake or stir chickpeas during roasting for even browning.
- Serve immediately for the crispiest texture, or store in a loosely-covered container.
- Oven temperatures can vary; monitor closely to avoid burning.
- These chickpeas are versatile—snack, salad topper, or bowl addition.
