Looking for a healthy vegan snack that’s crunchy, satisfying, and protein-packed? These crispy roasted chickpeas are everything you want in a savory bite—and they’re made right on a baking sheet with just a few pantry staples. I’ve included both oven-baked and air fryer methods, so you can get the crunchy roasted texture no matter what tools you’ve got.Makes 1 ½ Cups
Ingredients
- 1 ½ cups cooked chickpeas drained and rinsed
- 3 teaspoons extra-virgin olive oil for drizzling
- ¼ teaspoon Sea salt to taste
Seasoning blend ingredients in Notes
Instructions
Oven Method
- Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
- Pat chickpeas dry with a kitchen towel—really dry. This step is crucial for ultimate crispiness.
- Toss chickpeas in olive oil and sea salt, then spread out in a single layer.
- Bake for 40–50 minutes, shaking the tray halfway through. They should be deeply golden and crispy.
- Toss with spices like garlic powder, paprika, or a blend. Suggestions in notes.
- Cool completely. Let the chickpeas cool on the baking sheet; they will continue to crisp up as they cool.
Air Fryer Method
- Preheat your air fryer to 200°C (about 3 minutes).
- Dry your chickpeas really well. Pat 240 grams of cooked chickpeas dry with a clean towel, removing any loose skins if you like. The drier they are, the crispier they'll get.
- Toss with oil and salt. In a bowl, mix the chickpeas with 5 to 10 milliliters (1 to 2 teaspoons) of olive oil and a generous pinch of sea salt.
- Air fry in a single layer for 10 to 15 minutes, shaking the basket every 5 minutes to cook evenly. Chickpeas should be golden and crunchy when done.
- Add spices after cooking. While still warm, toss with your favorite seasonings—paprika, garlic powder, curry powder, or even a smoky chili blend.
- Cool completely. Let the chickpeas cool in a single layer on a baking tray or plate they will continue to crisp up as they cool.
Notes
Smart swaps: No olive oil? Use avocado oil or spray them lightly with your favorite neutral oil. Want to skip oil altogether? Try dry roasting—just note they won’t get quite as crisp.
Storage tip: Store in a loosely-covered container at room temp. Best enjoyed within 48 hours before they start softening.
How to Get Them Crispiest: The drier, the better. Take the extra 2 minutes to pat them dry thoroughly and don’t overcrowd the tray.
Prep Tip: If using canned chickpeas, give them a quick rinse and dry well. For max crunch, let them air-dry for 15 minutes.
Spice Blend Ideas:
Add these after roasting while the chickpeas are still warm:
-
BBQ Chickpeas:
- 1 teaspoon maple syrup
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- Pinch of black pepper
-
Za’atar Chickpeas:
- ½ teaspoon store-bought za’atar blend
-
Sweet & Spicy Chickpeas:
- 1½ teaspoons sugar
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
Tried this recipe?Let us know how it was!