Crispy Oven-Baked Chickpeas
Light, golden, and audibly crisp, these oven-baked chickpeas are the perfect healthy snack that you can make in just 30 minutes.
Ingredients
Chickpeas
- 2 cans canned low-sodium chickpeas, drained and rinsed Each can is 15 oz / 425 g.
Oil and Seasonings
- 1-2 tbsp olive oil or avocado oil Helps spices adhere and promotes browning.
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp kosher salt Plus more to finish.
- ¼ tsp ground black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment.
- Rinse and drain the chickpeas (about 3 cups drained).
- Dry thoroughly: Spread on a towel; pat dry well. Transfer to the lined sheet and air-dry for 5–10 minutes.
- Drizzle 1-2 tablespoons of oil over chickpeas and toss to coat. Add the spice mix and toss again.
Roasting
- Spread chickpeas in a single layer on the baking sheet.
- Bake for 25–30 minutes, shaking the pan every 10 minutes.
- Cool slightly for 5–10 minutes to set the crisp, and finish with flaky salt.
Notes
For extra crunch, peel any loose skins after drying. If crispy results aren't achieved, turn off the oven at 25 minutes and let chickpeas sit inside for 5 minutes. Store in a non-airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 6gSugar: 1g