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Crispy Roasted Chickpeas
A can of chickpeas turned crunchy snack — the important word is dry. Wet chickpeas are committed to steaming.
DifficultyEasyTotal time30 minServes6
Overview
Prep5 min
Cook25 min
Total30 min
Servings6
DifficultyEasy
Ingredients
Equipment
- Baking sheet
- Kitchen towel
Method
01
Dry them properly
Heat the oven to 425°F. Pat the chickpeas very dry with a kitchen towel and remove any loose skins.
02
Roast
Toss with olive oil and salt on a baking sheet and roast 20 to 30 minutes, until golden and crisp.
03
Season warm
Season with paprika, curry powder, or your spices of choice while warm.
Tips
NoteThey crisp more as they cool — do not judge them straight from the oven.
NoteKeep loosely covered at room temperature and use within 2 days.
NoteAirtight containers trap moisture and soften them.
Nutrition
NoteNutrition varies by ingredient brands and serving size.
Storage
Room temperatureKeep loosely covered at room temperature and use within 2 days.
Frequently asked
Why are mine chewy instead of crisp?+
They were wet going in, or they were stored airtight while still warm — both routes lead to steaming.
Do I have to remove the skins?+
Only the loose ones that come off easily; they burn faster than the chickpeas.
Best spice blends?+
Smoked paprika and lime zest, curry powder, or everything-bagel seasoning all work.
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