I made Oven Roasted Chickpeas with just canned chickpeas, oil, and seasoning, and I’m sharing the one slightly odd trick that guarantees perfect crispiness every time.
I never thought a can of chickpeas could surprise me like this, but these Crispy Oven Baked Chickpeas are ridiculous. What starts as plain chickpeas with a hit of smoked paprika turns into snack magic you kinda can’t stop eating.
They’re loud on texture, a bit salty, and make my kitchen smell way fancier than it is. If you like crunchy snacks that don’t wreck your day, this Oven Roasted Chickpeas idea is totally worth trying.
Kids beg for more, and honestly I do too, even on busy nights.
Ingredients
- Firm, starchy legumes packed with protein and fiber, great for snacks and filling meals.
- Adds crisping, healthy fats and flavor, helps spices stick but dont overpower the chickpeas though.
- Lightens texture, draws moisture out so they crisp up, use aluminum free if possible.
- Gives smoky warmth and color, makes them savory not sweet, adds mild complexity overall.
- Punchy savory zing, seasons evenly across chickpeas, wont burn like fresh garlic often does either.
- Salt brings out nutty flavors, pepper adds brightness, both essential for good crunch.
- Cayenne gives heat, cumin adds earthiness, use small amounts to balance the flavors.
Ingredient Quantities
- 1 (15 oz) can chickpeas drained and rinsed
- 1 to 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 to 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin (optional)
- 1/2 to 1 tsp baking powder aluminum free if possible
- pinch cayenne or chili powder for heat optional
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, it’ll help prevent sticking and burning.
2. Drain and rinse the 15 oz can of chickpeas well. Spread them on a clean kitchen towel or on paper towels and pat dry until mostly moisture-free, you’ll get the crispiest results if you dry them really well, don’t skip it.
3. Optional but worth it: rub the chickpeas between towels or pinch them between your fingers to remove loose skins, this helps them get extra crunchy.
4. Transfer the dried chickpeas to a bowl and toss with 1 to 1 1/2 tbsp olive oil, 1/2 to 1 tsp baking powder (aluminum free if possible), 1/2 tsp kosher salt, 1/4 to 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin if using, and a pinch of cayenne or chili powder for heat if you want it.
5. Make sure every chickpea is evenly coated, then spread them in a single layer on the prepared sheet, don’t overcrowd or they’ll steam instead of crisp.
6. Roast in the preheated oven for 30 to 40 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly. Start checking at 20 minutes so nothing burns.
7. You’re looking for deep golden color and a firm crunch, some will be extra crisp and some a little chewy, that’s ok. Remove any that pop or darken too fast.
8. Let them cool completely on the sheet, they firm up as they cool so don’t skip this step.
9. Taste and adjust seasoning if needed once cooled. Store leftovers in an airtight container at room temp for up to 3 days, and if they soften just re-crisp in a 350°F (175°C) oven for 5 to 10 minutes.
Equipment Needed
1. Oven (preheat to 400°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Can opener and a colander or fine mesh strainer
4. Clean kitchen towels or paper towels for drying and rubbing skins off
5. Large mixing bowl
6. Measuring spoons
7. Spatula or wooden spoon and a pair of tongs for stirring/shaking the pan
8. Oven mitts and a cooling rack or an extra sheet to cool the chickpeas on
FAQ
Best Crispy Oven Roasted Chickpeas Recipe Substitutions and Variations
- Olive oil: swap for avocado oil (same amount) or a neutral oil like canola or grapeseed. they stand up better to high heat so the chickpeas get crispier.
- Kosher salt: use fine sea salt or table salt, but cut the amount by about half if using table salt since it’s saltier; taste and adjust.
- Baking powder: no baking powder? mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to replace about 1 tsp baking powder, or for a different crisp try tossing with 1/2 tsp cornstarch instead.
- Smoked paprika: use regular paprika plus a tiny pinch of cumin or smoked salt, or swap for chipotle powder for smokiness and heat; reduce amount if it’s strong.
Pro Tips
– Dry them really well, dont skimp on this. Pat, let them sit a few minutes, and rub off loose skins with a towel if you can — removing skins and getting moisture out is the biggest trick to extra crunch.
– Use a little baking powder with the oil, it makes the chickpeas puff and get crispier, so dont skip it and try aluminum free if you can. If you have a convection setting use it, it’ll brown them more evenly, but keep an eye so they dont burn.
– Give them space on the tray, single layer only, and use parchment or a silicone mat so they wont stick or overbrown. Shake or stir the pan a few times while roasting and start checking early, because a few will burn faster than the rest.
– Let them cool completely before tasting or storing, they firm up as they cool. Store in an airtight container at room temp for a couple days, and if they soften just pop them back in a hot oven for a few minutes to re-crisp, then re-season if needed.
Best Crispy Oven Roasted Chickpeas Recipe
I made Oven Roasted Chickpeas with just canned chickpeas, oil, and seasoning, and I'm sharing the one slightly odd trick that guarantees perfect crispiness every time.
2
servings
272
kcal
Equipment: 1. Oven (preheat to 400°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Can opener and a colander or fine mesh strainer
4. Clean kitchen towels or paper towels for drying and rubbing skins off
5. Large mixing bowl
6. Measuring spoons
7. Spatula or wooden spoon and a pair of tongs for stirring/shaking the pan
8. Oven mitts and a cooling rack or an extra sheet to cool the chickpeas on
Ingredients
-
1 (15 oz) can chickpeas drained and rinsed
-
1 to 1 1/2 tbsp olive oil
-
1/2 tsp kosher salt
-
1/4 to 1/2 tsp black pepper
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/4 tsp ground cumin (optional)
-
1/2 to 1 tsp baking powder aluminum free if possible
-
pinch cayenne or chili powder for heat optional
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, it'll help prevent sticking and burning.
- Drain and rinse the 15 oz can of chickpeas well. Spread them on a clean kitchen towel or on paper towels and pat dry until mostly moisture-free, you'll get the crispiest results if you dry them really well, don't skip it.
- Optional but worth it: rub the chickpeas between towels or pinch them between your fingers to remove loose skins, this helps them get extra crunchy.
- Transfer the dried chickpeas to a bowl and toss with 1 to 1 1/2 tbsp olive oil, 1/2 to 1 tsp baking powder (aluminum free if possible), 1/2 tsp kosher salt, 1/4 to 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin if using, and a pinch of cayenne or chili powder for heat if you want it.
- Make sure every chickpea is evenly coated, then spread them in a single layer on the prepared sheet, don't overcrowd or they'll steam instead of crisp.
- Roast in the preheated oven for 30 to 40 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly. Start checking at 20 minutes so nothing burns.
- You're looking for deep golden color and a firm crunch, some will be extra crisp and some a little chewy, that's ok. Remove any that pop or darken too fast.
- Let them cool completely on the sheet, they firm up as they cool so don't skip this step.
- Taste and adjust seasoning if needed once cooled. Store leftovers in an airtight container at room temp for up to 3 days, and if they soften just re-crisp in a 350°F (175°C) oven for 5 to 10 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 129g
- Total number of serves: 2
- Calories: 272kcal
- Fat: 23.7g
- Saturated Fat: 3.8g
- Trans Fat: 0g
- Polyunsaturated: 2.4g
- Monounsaturated: 12.6g
- Cholesterol: 0mg
- Sodium: 488mg
- Potassium: 349mg
- Carbohydrates: 32.9g
- Fiber: 9.1g
- Sugar: 5.8g
- Protein: 10.7g
- Vitamin A: 0IU
- Vitamin C: 0.5mg
- Calcium: 59mg
- Iron: 3.5mg