Snacks · Mediterranean
Crispy Roasted Chickpeas
Crunchy oven-roasted chickpeas seasoned with smoked paprika, garlic and cumin. A pantry snack in about 35 minutes.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Makes
- about 2½ cups
- Level
- Easy
The secret to crunchy roasted chickpeas is getting them very dry. Any moisture left on the surface steams in the oven and keeps them chewy.
Season them after roasting as well as before: spices stick better once the chickpeas come out of the oven still slick with oil.
Recipe card
Crispy Roasted Chickpeas
Ingredients
Quantities are scaled. Amounts mentioned in the steps refer to the original 4 servings. Tips for scaling.
Equipment
- Rimmed sheet pan
- Clean kitchen towel
Instructions
Heat the oven to 400°F (200°C) with a rack in the middle.
Spread the chickpeas on a clean towel and rub them dry. Remove any loose skins that come off easily.
Toss the chickpeas on the sheet pan with the oil and salt and spread them in a single layer.
Roast, shaking the pan every 10 minutes, until deep golden and crunchy, 25 to 35 minutes. Taste one: it should be crisp all the way through.
While still hot, toss with the paprika, garlic powder and cumin. Cool on the pan; they crisp further as they cool.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Gluten-free: none of the ingredients as written contain gluten. If you need to avoid gluten strictly, check the labels on packaged ingredients for gluten or cross-contact warnings.
Tips for success
- Roasted chickpeas lose their crunch within a day or two. Make them in small batches.
Substitutions
- Smoked paprika blend
- Ground cinnamon and a little sugar for a sweet version, or curry powder.
Storage and make-ahead
Fridge
Not recommended; the fridge makes them soft.
Freezer
Not recommended.
Reheating
Re-crisp in a 350°F (175°C) oven for 5 minutes.
Make ahead
Store cooled chickpeas in a loosely covered container at room temperature for up to 2 days.
Questions and troubleshooting
Why are my chickpeas chewy?
They were not dry enough or not roasted long enough. Every oven differs, so keep roasting and taste one every few minutes.
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