Crispy Roasted Chickpeas Recipe
Prep time
Cook time
Total time
PRO TIP: If you don’t dry the chickpeas enough, it may take longer for them to crisp up, or they may not crisp up at all. All ovens and kitchen condivtions such as humidity levels are different, and these can be finicky to get perfectly crispy. Good news is I love them crispy or not, and they still make a great snack either way! Bonus Tip: Use any kind of seasoning you like - Trader Joe’s 21 Seasoning Salute is my current fave!
Serves: 1-2 snacks
  • 1 15.5-ounce can chickpeas/garbanzo beans
  • Olive oil, use a mister for spraying
  • Garlic salt
  • Onion salt
  • Salt and pepper
  1. Preheat oven to 400F. Rinse the chickpeas and drain well. Use paper towels to dry them as much as possible. Some of the skins will come off, you can discard them but it’s not necessary to peel them all off -- they help with the crispiness!
  2. On an aluminum foil lined baking tray, place all of the chickpeas in a single layer. Use a mister to spray the chickpeas with olive oil (or just drizzle some if you don’t have a mister). Sprinkle, garlic and onion powder, and salt and pepper to taste. Turn the chickpeas with your hands or a spoon to make sure the oil and seasonings lightly cover all surfaces.
  3. Roast in the oven for 35 minutes and then shake the pan to turn the chickpeas. Roast for another 20-30 minutes or until they are dark golden brown and crispy inside. Make sure to check them periodically so they don’t burn.
Recipe by The Watering Mouth at