Looking for a healthy snack that packs flavor, that is actually healthy and not processed? You’re in luck, our Crispy Roasted Chickpeas are just that! We packed so much flavor into these tiny little bites. Three to be exact, sweet, ranch and spicy! And you probably already have the ingredients in your pantry. Our Crispy Roasted Chickpeas are loaded with plant-based protein and fiber, they’re gluten-free, dairy-free and refined sugar-free. Perfect for snacking in place of greasy chips and as an added crunch on top of a salad.
How to Roast Chickpeas
When using canned chickpeas you’ll want to strain the aquafaba (the chickpea liquid) and either discard it or save for another recipe. And then rinse the chickpeas under water. The key to getting a crispy chickpea is to make sure that you take the step to make sure they are fully dry after rinsing. Lay the chickpeas out evenly on a kitchen towel and gently pat dry. This will likely cause some of the skins to become loose or fall off. Just discard them. Then let the chickpeas air dry.
Next line a rimmed baking sheet with either a silicone baking mat or parchment paper. We like using the baking mat because it does not require any oil at this step which allows them to get nice and crispy. So if you use parchment paper lightly spray it with cooking oil so the chickpeas don’t stick. Then bake them in a preheated 400 degrees F oven for 20 to 30 minutes or until they are golden brown. Make sure to give them a stir about every 10 minutes to ensure even baking.
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All about the flavors
Sweet – Cinnamon Spice
The sweet flavor is the simplest. All it takes is one tablespoon of pure maple syrup and half a teaspoon of ground cinnamon. Just whisk the two ingredients together and pour over the roasted chickpeas. Since this flavor combo is wet you’ll actually want to add the coated chickpeas back to the baking sheet and roast for another 5-10 minutes. This will adhere the topping to the chickpeas making them slightly sticky but not messy.
Ranch – Herbatious & Salty
True story, when my husband tried these for the first time he said: “Mmm tastes like ranch chicken wings!” LOL With a blend of 5 herbs and spices including garlic powder, onion powder, dried dill, dried parsley and salt it just the right amount of each. This flavor combo is arguably the most addicting of the three and most reminiscent of a potato chip flavor!
Spicy- Bring the Heat!
The spicy flavor combination is not for the faint of heart. It definitely packs a punch so feel free to adjust to your preference of spicy level. This spice blend has chili powder, cumin, paprika, cayenne pepper, garlic powder and a little salt. And eaten along with the ranch flavor makes the perfect combo of hot and cool.
Other Chickpea Recipes We Love
Get Creative!
We love how customizable the flavors of this recipe are. You can top your Crispy Roasted Chickpeas with any flavor combination you can dream of! So tell us what you use to flavor yours by commenting below! If you make this recipe and post it be sure to tag #Hearthealthygreek!
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Crispy Roasted Chickpeas
Ingredients
- 3 15 oz cans organic low sodium garbanzo beans (1 can per flavor)
- 1-2 tbsp olive oil
Sweet:
- 1 tbsp maple syrup
- ½ tsp cinnamon
Ranch:
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp salt
Spicy:
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Using a strainer drain and rinse the chickpeas underwater.
- Lay on a kitchen towel and patch dry, discarding any of the skins that may fall off. Let the chickpeas air dry until completely dry.
- Line a rimmed baking sheet with a silicone baking mat or parchment paper. If using parchment paper lightly spray the sheet with cooking oil (like avocado oil).
- Spread the chickpeas out evenly over the baking sheet.
- Cook for 20-30 minutes stirring every 10 minutes until golden brown.
- While the chickpeas are roasting make the spice mixes by combining all of the ingredients in a small bowl and setting aside.
- While still hot, separate the chickpeas evenly into 3 bowls.
- To the bowls for the ranch and spicy flavors add in ½-1 tablespoon of olive oil and toss to coat the chickpeas.
- Then add in the spice mixture to their respective bowls and toss again to coat.
- For the sweet chickpeas pour the maple syrup and cinnamon mixture over the chickpeas and toss to coat and bake for another 5-10 minutes.
- Serve immediately.
do you use olive oil?
Yes, we use olive oil and have not tried other oils with this recipe.
What are the instructions for making them in an air fryer?
Hi Elena,
We have not tested this recipe using an air fryer but if you do definitely let us know how they turn out 🙂
– Christina & Alexa
Can you make these from dried chickpeas?
Yes, but you have to rehydrate the chickpeas first by soaking them in water overnight. Then you can proceed with baking them. 🙂
-Christina & Alexa
The flavor was great in these but I’m having trouble making them crispy. Any recommendations? Thanks!
Hi Sonya,
Make sure that the chickpeas are completely dry before you roast them. Don’t add anything to the chickpeas at this point, unless you are using parchment paper you can use a small amount of cooking spray on the parchment. The oven should be at 400 degrees for baking. You might also need to cook them longer, cooking times can differ between oven models. We hope this helps!
-Christina & Alexa
I didn’t spray my parchment paper and they came out crispy at 400 degrees for 30 minutes. I tossed in avocado oil (I was out of olive oil) and it was delicious with the ranch seasoning.
We are so glad you enjoyed this recipe Rebekah!
-Christina & Alexa
how much ranch do yo use?
Hi Carla, we suggest using the whole amount of ranch mix, it gives its such a great flavor. Hope you enjoy making and eating this healthy snack!
-Christina & Alexa
The ranch seasoning is very delicious. Needs a bit more salt, personally. They were not crispy, however. The suggestion of spraying oil on the parchment paper does not help to crisp. The parchment paper is sufficient. If you want crispy chickpeas, you need to peel them. Labour-intensive but absolutely worth it.
Hi Colleen. We are very happy you liked the crispy roasted chickpeas; they make a terrific snack! To prevent the chickpeas from sticking to the parchment paper rather than to make them more crisp, we advised using the spray oil. We aren’t sure why yours weren’t crispy; perhaps you didn’t let the rinsed chickpeas dry sufficiently.
-Christina & Alexa
I made the Ranch seasoning ones. I added them to rice and green beans. It was delicious! Thank you!
That sounds delicious and a great idea!
-Christina & Alexa
how long did it take for the chickpeas to dry?
Hi Jess, after rinsing, give the chickpeas a few minutes to air dry and gently pat them with a kitchen towel. It usually takes around 5-10 minutes for them to dry before roasting.
– Christina & Alexa
I tried to make these & they didn’t turn out right, not crispy at all & I baked them for about 40-45 minutes even because they didn’t look done after 30 minutes. What would cause them to be soft when biting into them.
That’s a bummer Susan! One thing that could’ve affected the crispiness is ensuring the chickpeas are completely dry before baking. Also, oven temperatures can vary, so you might want to try a slightly higher temperature next time. Hope this helps.
– Christina & Alexa