Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper for heat
Instructions
- Preheat Your Oven: Set your oven to 400°F (200°C). This high temperature is crucial for achieving maximum crispiness. Line your baking sheet with parchment paper or a silicone baking mat.
- Drain and Dry the Chickpeas: Open your cans of chickpeas and pour them into a colander. Rinse them thoroughly under cold water to remove any excess sodium and the slightly slimy liquid (called aquafaba). This step is essential for crispiness.
- Remove the Skins (Optional but Recommended): Here’s a pro tip that makes a huge difference – gently rub the chickpeas with a clean kitchen towel or paper towels. Many of the loose skins will come off easily. You don’t need to remove every single skin, but getting rid of most of them helps them crisp up significantly better. Don’t worry if some skins remain – they’ll still taste great!
- Dry Thoroughly: Spread the chickpeas on your kitchen towel or several layers of paper towels. Pat them very dry and let them air dry for about 5 minutes. The drier they are, the crispier they’ll become. This is the most important step for success!
- Season the Chickpeas: Transfer the dried chickpeas to a large mixing bowl. Drizzle with olive oil and toss until they’re evenly coated. Add all your seasonings (salt, garlic powder, onion powder, paprika, black pepper, and cayenne if using). Toss everything together until the chickpeas are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the seasoned chickpeas in a single layer on your prepared baking sheet. Make sure they’re not touching or overlapping – they need space to crisp up properly. If they’re crowded, use two baking sheets.
- Roast: Place the baking sheet in your preheated oven and roast for 30-40 minutes, shaking the pan every 10 minutes to ensure even roasting. The chickpeas are done when they’re golden brown and crispy. They should make a slight rattling sound when you shake the pan.
- Cool Completely: This is crucial – let the chickpeas cool completely on the baking sheet. They’ll continue to crisp up as they cool. Don’t sample them right away or they’ll seem soft and disappointing. Give them at least 10-15 minutes to reach their full crispy potential.
- Adjust Seasoning: Taste a cooled chickpea and add more salt or seasonings if needed. Toss to combine.
- Serve and Enjoy: Transfer to a serving bowl or storage container and enjoy! They’re best eaten within the first day or two while at peak crispiness.
Notes
- Drying is Everything: The secret to ultra-crispy chickpeas is removing as much moisture as possible before roasting. Take your time with this step.
- Don’t Overcrowd: Give your chickpeas space on the baking sheet. Crowding creates steam, which prevents crispiness.
- Oven Variations: Every oven is different. Start checking at 30 minutes, but they may need up to 45 minutes depending on your oven.
- Storage: Store in an airtight container at room temperature for up to 3 days. They’ll lose some crispiness over time, but you can re-crisp them in a 350°F oven for 5-7 minutes.
- Flavor After Roasting: For maximum crunch, add delicate seasonings like nutritional yeast or finely grated Parmesan after roasting, not before.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: ½ cup (about 85g)
- Calories: 180
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg