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    Home » Recipes » Recipes

    January 14, 2018 204 Comments

    Crispy Crunchy Roasted Chickpeas

    35.6K shares
    Jump to Recipe

    Crispy Crunchy Roasted Chickpeas - one bite is delightfully crispy with a slightly tender inside, the next bite gives a loud satisfying crunch, then fingers must be licked to get all the salty goodness off. Repeat. You're welcome.

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. A healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack

    Crispy Crunchy Roasted Chickpeas are one of my all-time favourite easy salty snacks. There are many recipes for roasted chickpeas floating around but from my recipe testing, many of those recipes resulted in squishy, mushy, or burnt chickpeas, and not crispy crunchy. I'm ALL about the crispy crunchy.

    After a lot of recipe testing, I discovered the key to crispy crunchy was to dry roast the chickpeas first so they have a chance to get crispy and then season them at the last minute. Boom! Works every time.

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack #veganrecipes #chickpeas

    This recipe isn't actually new to It Doesn't Taste Like Chicken. I originally posted it a long, long time ago in my very first year of blogging way back in 2013. See the original ugly old picture ↑↑↑.

    Back in the good ol' days when I had zero knowledge of food photography and zero knowledge of recipe writing. I used a phone to take pictures, under regular kitchen lights, on the kitchen floor. I had no ingredient measurements of any kind, and only gave a vague idea of what to actually do as "instructions". My how things have changed. ...I mean, well... I still take my pictures on my kitchen floor, but floor food is "professional", right?

    Have any of you been following along since then? Let me know in the comments.

    But some of those old "recipes" are still my go-to's, like this one, so it was time these chickpeas got a little facelift. (And by little, I mean some serious surgery to make this crusty old recipe into sparkling tempting deliciousness).

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. A healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack

    Ahhh there we go. So much better.

    These little dudes aren't just for snacking either, they also make for a super yummy crunchy salad topper. Crispy Crunchy Roasted Chickpeas are best eaten fresh, as they can get a little soft when stored, but don't worry, I promise you will have no problem polishing them off immediately.

    To make Crispy Crunchy Roasted Chickpeas:

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack #veganrecipes #chickpeas

     Spread the chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.

    *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.

    BONUS TIP: save that aquafaba (the liquid leftover in the can of chickpeas) and use it to make vegan meringues, vegan marshmallow fluff, or vegan confetti cake.

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack #veganrecipes #chickpeas

    Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly.

    Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.

    Crispy Crunchy Roasted Chickpeas. The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. A healthy, vegan, 5 ingredient snack that everyone will love. #itdoesnttastelikechicken #vegansnack

    Bon appetegan!

    Sam.

    Print Recipe
    5 from 113 votes

    Crispy Crunchy Roasted Chickpeas

    The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love. 
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course : Snack
    Cuisine : AmericanCanadian
    Servings: 2
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 19oz can chickpeas, drained and rinsed
    • 1 tablespoon olive oil
    • ¾ teaspoon chili powder
    • ½ teaspoon dried thyme leaves
    • ½ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • OVEN: Preheat your oven to 375F (190C).
      AIR-FRYER: Preheat your air-fryer to 350F (180C).
    • OVEN: Spread the chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then. *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.
      AIR-FRYER: Add the chickpeas to the air-fryer. It's ok if they are still a bit wet, they will dry out in the oven. Bake 20 minutes, stopping to shake the pan every now and then. *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.Remove the chickpeas and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. 
    • OVEN: Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy.
      AIR-FRYER: return the chickpeas to the air-fryer and cook another 8 - 12 minutes untiil they are golden and crispy.
      You can snack on them still warm, or completely cooled.

    Notes

    *Store in an air-tight container in the fridge for about a week. They may start to get a little soft and less crispy.
    *Nutrition is based on one serving (½ of the recipe).
    *For an oil-free option, sub the oil for aquafaba, vegetable broth, or water, but note that the chickpeas may taste a little dry. 

    Nutrition

    Calories: 334kcal | Carbohydrates: 46g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 477mg | Fiber: 13g | Sugar: 8g | Vitamin A: 265IU | Vitamin C: 2.1mg | Calcium: 80mg | Iron: 5.2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

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    Reader Interactions

    Comments

    1. Phil says

      December 22, 2022 at 12:12 am

      If you begin with dried chickpeas, would you bake directly after a night of soaking, or would you boil them prior to putting in the oven?

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:22 pm

        The recipe hasn't been tested with dried chickpeas, but if you want to use dry, you should soak them for at least 12 hours.

        Reply
    2. Christiane says

      October 22, 2022 at 7:14 pm

      5 stars
      I love them! So addictive!

      Reply
      • Sam Turnbull says

        October 28, 2022 at 9:57 am

        Yay!!

        Reply
    3. Kayla says

      August 03, 2022 at 4:27 pm

      If you suspect your oven might not be as hot as it says, what should you look for to know the dry roasting is complete? Will they be a little brown or how do you know?

      Reply
      • Sam Turnbull says

        August 04, 2022 at 9:25 am

        They will be dry, firm, and will make a lot of noise rolling around on the pan! Haha

        Reply
    4. Rain says

      May 03, 2022 at 1:05 am

      5 stars
      super yummy will defiantly make again.

      I didn't have canned chickpeas, so I threw a cup of dry ones with 4 cups of water and 1.5 teaspoons of salt into the pressure cooker with for 52 minutes and left them 20 minutes to relieve pressure before rinsing them and throwing them in the air fryer. They came out great! maybe a bit to crunchy for my taste. probably because they were still warm inside from cooking. When I make these again, I will reduce the 20-minute cook time to 17.

      Reply
      • Dee says

        March 01, 2023 at 1:27 pm

        5 stars
        This was no what I expected but they are scrumptious.

        They are truly crunchy - like a cross between corn nuts and fritos - and I am so excited to have a snack to replace that craving.

        Thanks for great recipe!

        Reply
        • Jess @ IDTLC Support says

          March 06, 2023 at 1:12 pm

          That's a great way to describe them!

    5. Mike says

      April 05, 2022 at 8:38 pm

      5 stars
      Thank you for posting this! Soaking dried chickpeas overnight and then boiling them for an hour made such a difference! After only soaking them overnight, they would pop around in the oven and while the remaining ones in the pan still tasted okay, it was very messy & stinky with chickpeas burning on the bottom! Old Bay Seasoning tastes great on them too!

      Reply
      • Mike says

        April 05, 2022 at 8:42 pm

        Forgot to add .... we used coconut oil on them and the flavor turned out great. Next time will try avocado oil.

        Reply
    6. Brenda says

      July 18, 2021 at 11:53 am

      5 stars
      Yummy! I store them in a tin or glass jar. I found they stay crispy longer.

      Reply
    7. Rita says

      April 08, 2021 at 11:58 am

      5 stars
      Thank you for sharing this recipe! It's the first crunchy chickpea recipe I've tried where the chickpeas actually come out CRUNCHY - hooray!! I love how versatile these are as you can season them however you want. They're excellent as a snack but also a fun way to add crunch to salads and buddha bowls. Thanks again 🙂

      Reply
    8. Shana says

      September 01, 2020 at 2:14 pm

      These came out very crunchy and tasty! Even without seasoning them they were so addictive that I could’ve just eaten them all right off the pan!

      My only complaint is that 30 minutes was too long (at least for my oven). I ended up having to throw out about 1/3 of them because they had burnt. I opted to just season what was left and not put back in the oven, but I think next time I’ll bake them for 20 minutes instead of 30. I also forgot to shake the pan so that might’ve been part of the problem.

      Reply
    9. Paul Voorend says

      July 13, 2020 at 10:23 pm

      I have done a few different batches but have always found they are very firm and hard, almost to the point where it feels like I could break a tooth biting them! Almost as hard as unpopped popcorn.. I'm sure that's nor normal?

      I want to persist in trying to perfect the roasting times, but wondering what I may be doing wrong that they always end up being so hard?

      I use dry chickpeas that have been soaked overnight, then roast for about 30-35 mins, checking & shaking every 10 minutes.

      Reply
      • sarab says

        July 23, 2020 at 10:09 pm

        I haven't tried this yet so I can't rate the recipe but I'm reading the comments — She's using cooked chickpeas and it sounds like you're using dry beans that have only been soaked overnight. I can see why they'd be hard. You'd need to cook them first, then do the roasting. I think many people just start with canned because it's faster.

        Reply
        • Paul Voorend says

          July 25, 2020 at 6:40 am

          Actually yes this was my exact problem. I have made them again with canned chickpeas... excellent! Thanks for the heads-up 🙂

      • julie Fox says

        December 05, 2020 at 11:59 pm

        I think your problem is you havnt boiled your chick peas. The recipe is for canned chick peas that are pre cooked. after soaking you need to boil for an hour. before the baking.

        Reply
        • Paul says

          December 06, 2020 at 3:09 am

          Yes I've already conceded that was my problem. Using canned or cooked beans works like it should.

    10. Jess says

      July 02, 2020 at 10:58 pm

      5 stars
      Absolutely love! This is one of my go to’s.

      Reply
    11. Mark Lo says

      May 16, 2020 at 1:11 pm

      I find that the timing varies a lot, depending on the brand or size of the chickpeas. The first time I made these, the timing was perfect. Another brand had much larger chickpeas and I had to double the time to get them crunchy. For anyone who says these don't come out crunchy, try baking them longer, checking every 10 minutes or so.

      Reply
    12. Janet Clemens says

      April 27, 2020 at 8:29 pm

      These are incredible! Completely addictive. I used canned and followed the directions. Subbed garlic salt, smoked paprika and chili powder for the seasonings. Thank you for this recipe. Going to stock up on chickpeas tomorrow and dumping the chips!!!

      Reply
    13. Carmen says

      April 03, 2020 at 3:54 pm

      5 stars
      Omg these are absolutely amazing! The perfect snack! The seasoning is amazing, just a little spice and enough salt, and perfectly crunchy! Thank you!

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:05 pm

        You're most welcome, Carmen 🙂

        Reply
    14. Julie says

      March 31, 2020 at 5:26 am

      5 stars
      Made these twice in two days. Used 1/2 teasp garlic powder, 1/2 teasp chili powder, the second time. Looking forward to a cumin/garlic version.

      Reply
      • Sam Turnbull says

        April 03, 2020 at 1:21 pm

        Wonderful!

        Reply
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