Oven Baked Chickpeas

These oven-baked chickpeas are a simple, savory snack you can make with just a few pantry staples. They come out of the oven golden and satisfyingly crunchy.

The whole process takes under an hour, with most of that time being hands-off baking. They are a great alternative to chips and also add a nice crunch to salads and grain bowls.

Why will you love Oven Baked Chickpeas?

Drying the chickpeas thoroughly before baking is key to a crispy final texture.

Roasting the chickpeas plain first, then adding oil and spices, prevents them from getting soggy.

Letting them cool on the pan allows air to circulate, helping them crisp up even more after coming out of the oven.

Oven Baked Chickpeas Ingredients

• Chickpeas: Canned chickpeas are convenient, but you can also use chickpeas cooked from dry. If cooking from scratch, make sure they are cooked through but still firm.

• Olive Oil: Extra virgin olive oil adds good flavor. You can substitute with another high-heat oil like avocado oil.

• Smoked Paprika: This gives a lovely smoky flavor. Sweet paprika or hot paprika can be used instead, depending on your preference.

• Spices: This blend is just a suggestion. You can customize it with your favorite spices like curry powder, za’atar, or dried herbs.

Exact quantities are in the recipe card below.

How to Make Oven Baked Chickpeas

Step 1: Prepare the Chickpeas

Start by preheating your oven to 425°F. Drain and rinse your canned chickpeas well. The most important step for crispiness is to get them very dry, so spread them on a kitchen towel and pat them down. Remove any loose skins you find.

Step 2: Roast Until Golden

Arrange the dried chickpeas on a large baking sheet in a single layer, making sure they have some space. Bake for 30 to 35 minutes. Give the pan a good shake about halfway through the cooking time to help them brown evenly.

Step 3: Season and Cool

Once the chickpeas are golden and dry, take them out of the oven. Immediately transfer them to a bowl, add the olive oil and all the spices, and toss well to coat. Spread them out to cool; they will get much crunchier as they sit.

What to Serve with Oven Baked Chickpeas

Enjoy these as a snack on their own or use them as a crunchy topping for salads or soups.

Helpful Tricks for Oven Baked Chickpeas

Drying the chickpeas is the most important step for getting them crispy. Do not skip it.

Feel free to change the spices. Try chili powder, dried oregano, or onion powder.

These chickpeas are best eaten the day they are made for maximum crispiness.

Ensure the chickpeas are in a single layer on the baking sheet. If the pan is too crowded, they will steam instead of roast.

How to Store and Freeze Oven Baked Chickpeas

Store cooled chickpeas in a loosely covered container or a paper bag at room temperature for up to 2 days. They will lose some crispness over time. We do not recommend refrigerating as they will become soft.

Oven Baked Chickpeas Recipe FAQs

Why aren’t my baked chickpeas crispy?

The most common reason is moisture. Make sure your chickpeas are completely dry before they go into the oven. Also, ensure you are roasting at a high enough temperature and not overcrowding the pan, which causes them to steam.

Can I use different spices?

Yes, this recipe is very versatile. Try using Italian seasoning, chili lime seasoning, or just salt and pepper. Adjust the amounts to your taste.

Should I add the oil before or after baking?

For the best texture, we recommend adding the oil and spices after baking. Roasting them plain first helps draw out moisture, and tossing them with oil while they are hot helps the spices stick without making them greasy.

Oven Baked Chickpeas

Crispy, savory chickpeas roasted in the oven and tossed with spices for a simple and satisfying snack or topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine American

Servings 4

Ingredients

  

• 2 cans chickpeas (about 425 g each) drained and rinsed, 15-ounce
• 2 tablespoons olive oil 30 ml
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper

Instructions

 

• Preheat your oven to 425°F (220°C).
• Drain and rinse the chickpeas thoroughly. Spread them out on a clean kitchen towel.
• Pat the chickpeas completely dry with the towel or paper towels. Let them air-dry for a few minutes while the oven heats. Remove any loose skins that come off.
• Spread the dry chickpeas in a single layer on a large, rimmed baking sheet.
• Roast for 30 to 35 minutes, shaking the pan about halfway through. The chickpeas are ready when they are golden brown and feel dry to the touch.
• While the chickpeas are still hot, transfer them to a medium bowl.
• Drizzle with the olive oil and sprinkle with the salt, cumin, smoked paprika, garlic powder, and black pepper.
• Toss everything together until the chickpeas are evenly coated.
• Let the chickpeas cool for at least 10 minutes before serving. They will become crispier as they cool.

Notes

Drying the chickpeas is the most important step for getting them crispy. Do not skip it.

Feel free to change the spices. Try chili powder, dried oregano, or onion powder.

These chickpeas are best eaten the day they are made for maximum crispiness.

Ensure the chickpeas are in a single layer on the baking sheet. If the pan is too crowded, they will steam instead of roast.

Keyword baked chick peas oven, chickpeas, Gluten-Free, roasted, snack