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 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.
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).
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:
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.
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.
Bon appetegan!
Sam.
(click stars to vote)
Crispy Crunchy Roasted Chickpeas
Servings:
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Ingredients
- 1 19oz can chickpeas,, drained and rinsed
- 1 tablespoon olive oil
- ¾ teaspoon chili powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
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
Nutrition
Arlene says
Hi Sam, just made these and they are SUPERIOR! Another wonderful thing about them is if you use olive oil spray on the pan instead of oil, they are zero point on Weight Watchers Purple Plan. Yay!
Sam Turnbull says
Wonderful 🙂
Sue says
I don’t have thyme. Would Italian seasoning be too strong ?
Love your website and all the delicious -and easy recipes
Sam Turnbull says
Italian seasoning should be great! And thank you so much 🙂
Steve says
These are great! I need to make bigger batches...
sara says
GLENN, was this necessary?
Glenn Panting says
Yes.
Glenn Hater says
You're super lame Glenn
Maria B Rugolo says
I came across a bag of dried garbanzo beans and remembered that when I was a kid, my Dad loved them - the kind he loved were dried up, tasteless and pulverized into powder with every chew. So, of course I set about searching for how to do this to the bag I found!! Aahhh, find memories. Despite a gazillion recipes for these beans, this recipe gave me what I was looking for. I followed the recipe exactly and if I wanted the same "memorable" texture, i could have continued baking them (and not season,of course). Made as instructed, these beans are delicious. All I had to do was soak my beans overnight and proceed with the instructions the following day. Thank you for a great recipe and helping me achieve what I had hoped to accomplish. Thank you too for the energetic video that was fun to watch. I'm not a vegan but I will be co.i g back for some more good recipes.
Sam Turnbull says
Thrilled you enjoyed them, Maria 🙂
Kristi says
Thank you!! Finally found a good recipe. I tried one years ago and they were awful, grainy soft texture, so I gave up. Now I realize they just weren't cooked long enough. These are perfectly crunchy thank you!
Sam Turnbull says
Glad you enjoyed!
Jennifer Torrens says
Can this be made in a convection toaster oven?
Sam Turnbull says
Sure!
ivy says
Thank you for your wonderful recipe! Crunchy chickpeas is what I want and really like. Because chickpea is a good food,it is rich in nutrition especially protein. And it help me to build muscle. So now I'm very happy to make it into delicious and healthy snack.
Sam Turnbull says
Great!
Dave says
These are delish!
Marie says
I made this receipe .... luv it !!! I have made 3 batches so far... been watching ur videos so inspirational. Thank you
Sam Turnbull says
Aww that's wonderful! So happy you love it so much, Marie 🙂
Paul says
Holy schmoley! My oven is way off so I worked in 10 minute increments. Testing all the way. 20 mins dry and 10 mins oiled and seasoned is where I ended up. Crunch like corn nuts. Two cans seasoned with two tbs chilli powder one tbs garlic salt and one tbs salt. I realized I was out of olive oil during dry roast so I used two tbs veg oil. Amazing! Ate at least a can in 10 mins. Can't wait to try this with other beans.
Sam Turnbull says
Haha! Amazing, Paul! So happy you enjoyed it 🙂
Carol says
Sam
Are there other beans you can cook this way? I'd like to add others for a variety.
Sam Turnbull says
I haven't tried any others, but I'm sure they would all taste great. I don't know if they would get crispy tho.
Katie Eagleson says
I just whipped these up following your recipe and they are hands down the crunchiest chick peas I have ever had! Yum! And I didn't even add the oil. Thank you so much
Sam Turnbull says
That's wonderful to hear, Katie!! Thrilled they came out perfectly crunchy for you 🙂
Johanna says
Brilliant recipe - my burger-loving 6 year old approves!
The most brilliant aspect is the method, they come out so perfect, just crunchy little puffs of beany goodness. As long as the dry roasting and oil are present, I bet you can season this with anything you like.
We tried using:
3/4 tbsp olive oil
1/2 tbsp sesame oil
3/4tsp Five Spice powder
1/4 tsp black pepper
1/2 tsp brown sugar
“A splash” of cider vinegar
Generous pinch of salt
Prepared as described above, though I did use the convection setting in the oven.
Sam Turnbull says
So happy you enjoyed, Johanna and thanks for sharing your own seasoning combo 🙂
nigel says
"Store in an air-tight container in the fridge for about a week". I'm clearly doing something wrong. I have a dry, clean, air-tight container. But besides that after the first 3 steps all I have is an empty bowl (to say nothing of an empty wine bottle).
Seriously enjoying the recipes despite not being a vegan or vegetarian. Un saludo from Cadiz, Spain.
Sam Turnbull says
Bahahaha! Love it. Then never last me more than a day either 😉
Melissa says
So easy to make and sooooo yummy! I made them late last night and decided to taste ONE. Ha!! I ate half of them. Whoopsie. I’m currently making more. Perfect amount of spice and salt. Way better than store bought and much easier on the wallet. I have a feeling I’ll be making these a lot.
Sam Turnbull says
Haha! That's awesome! So thrilled you love them so much, Melissa 🙂
Barbara Burgess says
Loved the recipe. It is the best chick pea recipe I have come across. That is the chick peas are actually crunchy.
Thanks for sharing.
Sam Turnbull says
Yay! Thrilled you enjoy, Barbara 🙂
Andrea Chrispim says
Hi! Loved this recipe, thank you! I was wondering if it could be made without the seasoning, just drying and them putting in the oven again for about 15-20 min to get crunchy. I just want to eat with a salad. Is this possible?
Thank you so much!
Sam Turnbull says
Hi Andrea, absolutely, although you might find them a little bland and dry. If you like them that way then by all means, go for it 🙂
Andrea Chrispim says
Ok, I'll try with some olive oil and salt.
Thank you so much!! Love your recipes! 🙂
Milli says
This recipe is amazing, most chickpeas are crispy and very tasty! The softish ones were the ones that wouldn’t move when I shook the pan- entirely my fault as I should have moved them with a fork. I am definitely going to be using this recipe again.
Sam Turnbull says
Wonderful, so happy you loved it, Milli 🙂
Kelsie says
Made these today and they are a hit! My fiancée who claims to not like chickpeas ate half the batch in one sitting! I just used old bay instead of the chili powder and they’re awesome!
Sam Turnbull says
Wonderful! So happy you both enjoyed them, Kelsie 🙂
Kelly says
I've made these a few times and they are FABULOUS! For those who are saying they are not crunchy - the most recent time I made them I forgot to shake the pan periodically while they were in the oven and they didn't turn out very crunchy, but the times I've remembered to shake them they've turned out perfect!
Sam Turnbull says
Oh the pan shake! Maybe that's the problem. Thanks for your tip, Kelly! Who knew such a little detail could make all the difference 🙂
Kathy says
Hi Sam,
Can't wait to try this recipe, looks delish. I think either your servings or calories per servings are miscalculated as a 19 ounce can of chickpeas has over 600 calories, plus the oil would make it more than 65 per serving. Did I miss something?
Sam Turnbull says
Oh yes, that's not right. I recently updated my nutrition program and it looks like it made an error here. I have rerun the program and it looks like the info is correct now. Enjoy!