Q1: Why aren’t my roasted chickpeas crispy?

Most often, moisture is the issue. Be sure to dry the chickpeas thoroughly before roasting and don’t add oil until they’re completely dry.

Q2: Do I have to peel the chickpeas?

Peeling isn't mandatory, but removing the skins helps them roast more evenly and get extra crispy. Do as many as you can—it’s worth the effort.

Q3: How do I store roasted chickpeas so they stay crunchy?

Store them in a glass jar or uncovered bowl at room temperature. Avoid airtight containers or plastic bags, which can trap moisture and make them soft.

Q4: Can I use dried chickpeas instead of canned?

Yes, just soak and cook them in advance. Make sure they’re completely cooked and dried before following the roasting steps in the recipe.

Crispy Roasted Chickpeas - recipe maestro

Name: Crispy Roasted Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained; 2 tablespoons extra-virgin olive oil; 2 ½ teaspoons smoked paprika; 1 ½ teaspoons ground chili powder; 1 ½ teaspoons ground cumin; 1 teaspoon kosher salt; ¼ teaspoon cayenne pepper

Description

Crispy roasted chickpeas are a healthy, protein-packed snack made with pantry spices and baked to perfection. Perfect for salads, bowls, or snacking.

Ingredients

Scale

2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained
2 tablespoons extra-virgin olive oil
2 ½ teaspoons smoked paprika
1 ½ teaspoons ground chili powder
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
¼ teaspoon cayenne pepper

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Instructions

Preheat oven to 375°F and position a rack in the center.
Drain and rinse chickpeas, then let them air dry in a colander.
Spread chickpeas on a towel, cover with another towel, and rub gently to dry and remove skins.
Transfer chickpeas to a baking sheet and let air dry for 5 more minutes.
Drizzle with olive oil and sprinkle with all the spices. Toss until evenly coated.
Spread in a single layer and bake for 30–40 minutes, shaking the pan once or twice.
Turn off the oven and let the chickpeas sit inside for 5–10 minutes more.
Cool completely before storing or enjoy immediately for best crunch.

Notes

Dry chickpeas thoroughly to ensure crispiness.
Use hands to evenly coat chickpeas with oil and spices.
Remove as many skins as possible for a better texture.
Store in a glass container or uncovered for up to 1 week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Snack
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 (of 6)
Calories: 280 kcal
Sugar: 7 g
Sodium: Varies (from kosher salt)
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 11 g
Protein: 13 g
Cholesterol: 0 mg