Roasted Chickpeas Recipe
These Roasted Chickpeas will BLOW YOUR MIND at how crunchy they are—as crunchy as corn nuts—thanks to my special technique! They're easy to make, boldly seasoned, and completely addictive. See the post for expert tips, tasty variations, and plenty of serving ideas to make them your new go-to snack.
Servings 10 servings
Ingredients
- 2 15-oz. cans chickpeas (garbanzo beans), drained and rinsed
- 1½ teaspoons curry powder
- 1 teaspoon paprika
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper, ground coriander
- 1 tablespoon olive oil
Instructions
- Prep: Preheat the oven to 425°F. Line a (half) baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Dry: Spread the chickpeas out on a kitchen towel and cover them with another towel. Gently roll them around to loosen some of the skins and to thoroughly dry them (the drier the crispier!). Remove any loose skins (you don’t have to remove too many whatever easily pulls away for even crisper).
- Bake Without Spices: Transfer to the prepared baking sheet and spread into an even layer. Bake at 425°F for 15 minutes without any oil or spices.
- Spice Mix: Meanwhile, mix the spices in a small bowl and set aside.
- Season: After 15 minutes, toss the chickpeas with one tablespoon of olive oil. Sprinkle with the spice mixture and stir until evenly coated. If there is extra oil on the baking sheet, pat it dry with paper towels. Less oil = crispier chickpeas.
- Bake Again: Bake at 425°F for 10 minutes, then stir the chickpeas and bake an additional 5-10 minutes or until they reach your desired crispiness. (Ovens can vary, so if they are not crispy, bake on!)
- Cool in Oven: Turn off the oven and prop the door open slightly, then let the chickpeas cool inside—this helps them dry out thoroughly and get extra crispy.
- Serve: The chickpeas are delicious plain, drizzled with hot honey, or in your favorite salads, wraps, or grain bowls.
Video
Notes
How to Store and Re-Crisp
•At room temperature: Let chickpeas cool completely, then store in an airtight container. They're at peak crispiness for 2 days.•Re-crisping: If they soften, spread on a baking sheet and bake at 350°F for 5–10 minutes to restore crunch.
•Refrigeration: Can be stored in the fridge for up to 5 days, but they may lose some crispiness. Reheat in the oven to restore crunch.