Crispy Oven Roasted Chickpeas

Crunchy chickpeas piled into a purple bowl with a spoon of them in the foreground.

5 from 36 votes

Crispy Oven Roasted Chickpeas

Crispy Oven Roasted Chickpeas are just the savory snack you've been craving. If you have a can of chickpeas in your pantry, you can make this easy vegan, oil-free, gluten-free healthy snack. They're crispy, crunchy, delicious and addictively good.

Prep Time5

Cook Time30

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 134kcal

Author: Debra Klein

Equipment

Ingredients

2 15.5-oz. cans chickpeas
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 450. For air fryer directions, see the notes section below.
Drain, rinse and drain again the canned chickpeas. Spread them out on a clean kitchen towel and rub vigorously (but don't smash them) to thoroughly dry. Discard the chickpea skins that fall off. The more skins you're able to peel away, the crispier the chickpeas will be.
Spread the chickpeas out on a large rimmed baking sheet that is big enough to fit them in one layer. Use a paper towel to give them one last rub to absorb any lingering moisture.
Sprinkle with spices and use your hands to mix until they're evenly coated.
Place in the oven and turn the temperature down to 350. Set the timer for 15 minutes. Shake the pan or use a spoon to roll them around. Place them back in the oven for another 10-15 minutes until firm and crispy.

Notes

If you want to make crispy chickpeas in the air fryer: Preheat it to 390. Use the same basic directions above, but use a mixing bowl to toss the chickpeas with spices and mix well. They should take about 15 minutes in the air fryer. Check on them after 10 minutes and shake the basket. Continue cooking for another 5 minutes.

STORAGE: To keep chickpeas crispy, store in an uncovered bowl at room temperature. As long as they're cooked through, they'll stay good for 4 days, if they last that long!

Nutrition