The CRISPIEST Roasted Chickpeas

This roasted chickpea recipe gives you the crispiest, crunchiest chickpeas imaginable! These satisfying & healthy roasted chickpeas are great on salads and soups or as a delicious snack. I may or may not have eaten a whole batch by myself.

The Great Chickpea Experiment for the crispiest chickpeas

I had to get to the bottom of this mystery of how to get addictively crispy chickpeas, so I tried three different methods with various dry times and I was floored by the winner!

A combination of salt & baking soda with 30 minutes of drying on an absorbant towel gave the result I was looking for: a roasted chickpea crispy on both the inside and the outside. Truly the crunchiest most addicting roasted chickpea I’ve ever made! Topped with a simple, but delicious spice mix makes this recipe a home run.

Keys to success with Roasted Chickpeas

• After draining the chickpeas, pad dry then toss with a 1/4 tsp of salt & 1/2 tsp of baking soda.
• Set on a towel to dry for 30 minutes. Your patience will be rewarded with SUPER crispy chickpeas.
• Bake on high heat at 450ºF .

How Long to Cook Roasted Chickpeas in the Oven

20 minutes as long as you coat the chickpeas in salt & baking soda and let them air dry for 30 minutes prior to cooking. I tried drying for 15 minutes and cooking for an extra 5, but the result wasn’t nearly as crispy as the longer drying time.

Time Tips for Roasted Chickpeas

Make use of the dry & roasting time to prep a salad or other dish. Or just relax!

Adjustments for Kids

The recipe calls for smoked chipotle powder, which gives it a wonderful smokiness & slight spicy heat. Chipotles are smoked jalapeno peppers, so if your kids can handle jalapenos, they should be ok with this. But if your kids can’t handle any spicy heat, try using a good quality Smoked Paprika instead.

Roasted Chickpeas

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• Total Time: 52 minutes

Ingredients

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• 1 can chickpeas
• 1/2 tsp Morton Kosher Salt, divided
• 1/2 tsp baking soda
• 1 tsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked chipotle powder (substitute with smoked paprika for a milder flavor)

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Instructions

1. Drain chickpeas, use a towel to pat dry.
2. In a bowl, add 1/2 tsp baking soda and 1/4 tsp salt. Then on a new dry towel, spread the chickpeas out to dry for 30 minutes.
3. Preheat oven to 450ºF on convection bake
4. After the 30 minute dry time, add the olive oil and toss to coat.
5. Bake for 20 minutes, then let it crisp up on the pan for another 2 minutes out of the oven.
6. Sprinkle the remaining 1/4 tsp salt, cumin & chipotle powder on the chickpeas and toss to coat.
7. Eat right away or keep it on the baking sheet to cool & store in a container with a food safe silica gel packet (I like to keep them from finished store bought snacks).

• Prep Time: 2 minutes
• Dry Time: 30 minutes
• Cook Time: 20 minutes
• Category: Snack

Variations

You can really get creative with the spices on the chickpeas. Garlic powder, cinnamon, cloves, and coriander powder are all good additions. Or you can even tossed them in cocoa powder and peanut butter powder for an addictive crunchy dessert snack!

Let us know how it turned out and if you tried any variations in the comments!

Nutrition

Not only are these so satisfyingly crunchy, they also are packed with protein, fiber, and nutrients! Sorry potato chips, you don’t stand a chance against this yummy snack.