I’ll reveal a counterintuitive pantry hack for Oven Roasted Chickpeas made with only canned chickpeas, oil, and seasoning that disappears fast at my house.

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I wasn’t expecting much from a can of chickpeas, but after a few tries I found a combo that made them totally addictive. I toss canned chickpeas with a little olive oil and something small that turns them into irresistible bites.

These Oven Roasted Chickpeas have this crazy, crunchy texture that makes you keep reaching back into the bowl, and kids do too, they steal them like candy. I even call them my Crispy Oven Baked Chickpeas because the crisp is so proud it won’t hide.

There’s a tiny trick that makes the difference, and once you try it you won’t go back.

Ingredients

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Chickpeas pack protein and fiber, they keep you full and steady.
Olive oil adds healthy fats and helps crisp chickpeas, mild fruity flavor.
Cornstarch creates extra crunch on the outside, not alot of nutrition.
Garlic powder gives savory punch, layers flavor without burning.
Smoked paprika brings warm smoky depth, makes them taste more complex.
Lemon zest or squeeze brightens flavors with citrusy tang, cuts richness.
Maple syrup or honey gives sweet salty contrast, it caramelizes edges lightly.
Salt pulls out flavor and helps crisping by drawing moisture.

Ingredient Quantities

1 (15 oz) can chickpeas, drained and rinsed (about 1 1/2 cups)

1 1/2 tbsp olive oil or avocado oil

1 tsp cornstarch (optional for extra crispiness)

3/4 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp ground cumin (optional)

Pinch cayenne or 1/8 tsp for heat (optional)

1 tsp lemon zest or a squeeze of lemon (optional)

1 tsp maple syrup or honey (optional for sweet salty version)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil, lightly oil it so chickpeas dont stick.

2. Drain and rinse the chickpeas well, then dry them really thoroughly with a clean towel or paper towels, rubbing to loosen and remove as many skins as you can, toss away the loose skins if lots come off.

3. If you want extra crisp, put the dry chickpeas in a bowl and sprinkle 1 tsp cornstarch, toss or shake until they are evenly coated, shake off any big clumps.

4. Add 1 1/2 tbsp olive or avocado oil and toss so every chickpea has a thin coat.

5. Sprinkle 3/4 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin if using and a pinch or 1/8 tsp cayenne if you like heat, then toss again to coat evenly.

6. Spread the chickpeas in a single layer on the prepared sheet, give them some room so they roast not steam, dont overcrowd.

7. Roast 25 to 35 minutes, shaking or stirring every 8 to 10 minutes so they brown on all sides, check early and often after 20 minutes because ovens vary, they should be deep golden and crunchy.

8. If doing a sweet salty version, either toss the hot roasted chickpeas with 1 tsp maple syrup or honey and 1 tsp lemon zest (or a squeeze of lemon) right after they come out so the glaze sticks, or brush the syrup on and return to oven for 2 to 4 minutes watching closely so it doesnt burn.

9. Let the chickpeas cool completely on the baking sheet, they will crisp up more as they cool, taste and add a little extra salt or lemon if needed.

10. Store completely cooled chickpeas in an airtight container at room temp, theyre best eaten within 2 to 3 days for maximum crunch.

Equipment Needed

1. Oven preheated to 425°F (220°C)
2. Baking sheet lined with parchment paper or foil, lightly oiled
3. Colander or fine mesh sieve for draining and rinsing chickpeas
4. Clean kitchen towel or paper towels for drying and rubbing off skins, dont skip this
5. Large mixing bowl or a zip top bag for tossing with cornstarch, oil and spices
6. Measuring spoons for cornstarch, salt, spices and oil
7. Spatula or tongs to spread and stir while roasting
8. Pastry brush or small spoon for brushing maple or honey (optional) and an airtight container for storage

FAQ

How do I make them extra crispy? Dry the chickpeas really well after rinsing, rub off loose skins if you can, toss with the oil and 1 tsp cornstarch, spread in a single layer on a rimmed baking sheet and roast at 400°F for about 30 to 40 minutes, shaking the pan every 10 minutes until golden and crunchy. Let them cool on the pan so they firm up.

Why did mine come out soft instead of crispy? Usually too much moisture, crowding the pan or not roasting long enough. Make sure you pat them very dry, use one thin layer on the sheet, and give them enough time at a high temp. Also don’t store warm in a closed container or they’ll steam and go soft.

Can I substitute oils or spices? Yes. Avocado or any neutral oil works fine, olive oil is fine too. Swap spices to taste — curry powder, chili powder, zaatar all work. If you change flavors, adjust salt and heat to match.

When should I add the lemon zest or maple syrup? Add lemon zest or a squeeze of lemon after roasting for bright fresh flavor. For maple syrup or honey add it near the end of roasting, toss and roast 3 to 5 more minutes to set the glaze, watch closely so it doesn’t burn.

How do I store them and re-crisp later? Store cooled chickpeas in an airtight container at room temp up to 1 to 2 days, they’ll lose crispness after that. To re-crisp, warm in a 350°F oven for 5 to 10 minutes or use an air fryer for a few minutes. Don’t refrigerate, fridge makes them soggy.

Can I make these in an air fryer or from dried chickpeas? Air fryer: yes, 375°F for 12 to 18 minutes, shake often. Dried chickpeas: cook them first until tender, drain and dry thoroughly before roasting — canned is easiest because it’s already cooked.

Best Crispy Oven Roasted Chickpeas Recipe Substitutions and Variations

Oil: if you don’t have olive or avocado oil, use a neutral oil like canola, grapeseed or sunflower oil; melted coconut oil works too but will give a faint coconut taste.
Cornstarch: swap with arrowroot or tapioca starch in the same amount for crispness; all purpose flour can work but it wont get as light and crunchy.
Smoked paprika: use regular paprika with a tiny pinch of cumin for depth, or chipotle powder or chili powder for smoky heat.
Maple syrup or honey: brown sugar (about 1 tsp), agave, or a little molasses give a similar sweet note, or skip the sweet and add extra lemon for a bright savory version.

Pro Tips

– Get them actually dry, not kinda dry. Pat with a towel, rub to loosen skins and toss as many of those skins as come off, they are the main reason chickpeas go soggy later. A salad spinner works if you got one, or let them sit on a towel for a few minutes.

– Use a light cornstarch coat for extra crunch, but dust off any clumps first. Put chickpeas and the cornstarch in a jar or paper bag and shake, then add the oil so the starch stays as a thin even film instead of gummy blobs.

– Give them space and keep checking. Spread in a single layer, use two sheets if needed, and stir or shake every 8 to 10 minutes so they brown evenly. If you have a convection setting use it, it speeds up crisping but ovens vary so start checking after 20 minutes.

– For glazing and storage: if you want sweet-salty, toss with the syrup or honey while they are piping hot so it sticks, then watch closely if you pop them back in the oven for a minute or two. Let them cool completely on the tray to firm up, and store in an airtight jar at room temp — if they soften later you can re-crisp in a hot oven for a few minutes.

Best Crispy Oven Roasted Chickpeas Recipe

Recipe by James Level

0.0 from 0 votes

I’ll reveal a counterintuitive pantry hack for Oven Roasted Chickpeas made with only canned chickpeas, oil, and seasoning that disappears fast at my house.

Servings

servings

Calories

198

kcal

Equipment: 1. Oven preheated to 425°F (220°C)
2. Baking sheet lined with parchment paper or foil, lightly oiled
3. Colander or fine mesh sieve for draining and rinsing chickpeas
4. Clean kitchen towel or paper towels for drying and rubbing off skins, dont skip this
5. Large mixing bowl or a zip top bag for tossing with cornstarch, oil and spices
6. Measuring spoons for cornstarch, salt, spices and oil
7. Spatula or tongs to spread and stir while roasting
8. Pastry brush or small spoon for brushing maple or honey (optional) and an airtight container for storage

Ingredients

1 (15 oz) can chickpeas, drained and rinsed (about 1 1/2 cups)
1 1/2 tbsp olive oil or avocado oil
1 tsp cornstarch (optional for extra crispiness)
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp ground cumin (optional)
Pinch cayenne or 1/8 tsp for heat (optional)
1 tsp lemon zest or a squeeze of lemon (optional)
1 tsp maple syrup or honey (optional for sweet salty version)

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil, lightly oil it so chickpeas dont stick.
Drain and rinse the chickpeas well, then dry them really thoroughly with a clean towel or paper towels, rubbing to loosen and remove as many skins as you can, toss away the loose skins if lots come off.
If you want extra crisp, put the dry chickpeas in a bowl and sprinkle 1 tsp cornstarch, toss or shake until they are evenly coated, shake off any big clumps.
Add 1 1/2 tbsp olive or avocado oil and toss so every chickpea has a thin coat.
Sprinkle 3/4 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin if using and a pinch or 1/8 tsp cayenne if you like heat, then toss again to coat evenly.
Spread the chickpeas in a single layer on the prepared sheet, give them some room so they roast not steam, dont overcrowd.
Roast 25 to 35 minutes, shaking or stirring every 8 to 10 minutes so they brown on all sides, check early and often after 20 minutes because ovens vary, they should be deep golden and crunchy.
If doing a sweet salty version, either toss the hot roasted chickpeas with 1 tsp maple syrup or honey and 1 tsp lemon zest (or a squeeze of lemon) right after they come out so the glaze sticks, or brush the syrup on and return to oven for 2 to 4 minutes watching closely so it doesnt burn.
Let the chickpeas cool completely on the baking sheet, they will crisp up more as they cool, taste and add a little extra salt or lemon if needed.
Store completely cooled chickpeas in an airtight container at room temp, theyre best eaten within 2 to 3 days for maximum crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 87g
Total number of serves: 3
Calories: 198kcal
Fat: 8.83g
Saturated Fat: 1.15g
Trans Fat: 0g
Polyunsaturated: 1.08g
Monounsaturated: 6.61g
Cholesterol: 0mg
Sodium: 648mg
Potassium: 236mg
Carbohydrates: 23.43g
Fiber: 6.07g
Sugar: 5.33g
Protein: 7.13g
Vitamin A: 0IU
Vitamin C: 1mg
Calcium: 39.2mg
Iron: 2.32mg

Best Crispy Oven Roasted Chickpeas Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Crispy Oven Roasted Chickpeas Recipe Substitutions and Variations

Pro Tips