Crispy Roasted Chickpeas Snack Recipe | Nutritarian / Vegan / Gluten-Free
Prep time
Cook time
Total time
Oven cooking times will vary, so just make sure to check the chickpeas towards the end of roasting and the end of drying to make sure they do not burn. You can remove chickpeas that seem done early, and continue drying the rest.
Serves: 1 cup
  • 1 15-oz can chickpeas (garbanzo beans) or 1½ cups cooked chickpeas, salt-free
  • 1-2 teaspoons garlic powder
  • 1-2 teaspoons onion powder
  • ½ teaspoon freshly ground black pepper
  1. Preheat your oven to 375 degrees F. Rinse your chickpeas under water and drain. While in the colander/strainer, sprinkle the chickpeas with the spices evenly and toss to distribute.
  2. On a foil- or silicone-lined baking sheet, spread the chickpeas evenly. Roast for 20 minutes, remove from the oven and use a spatula or fork to unstick the chickpeas from the foil and shake the sheet a bit to flip them around. Bake for another 15-20 minutes, or until they are golden brown but not too dark.
  3. Turn the oven off and let some of the hot air out of the oven for a few seconds. Put the chickpeas back in the oven, and let them continue drying in the hot oven for 45-60 minutes. Discard the burnt chickpeas. Let cool and store in an airtight container.
Recipe by The Watering Mouth at