Crispy Roasted Chickpeas, Sweet or Savory

Roasted chickpeas are a crunchy snack you can make from a single can. The difference between crunchy and chewy is moisture: dry the chickpeas thoroughly, roast them in a single layer, and let them cool in the switched-off oven so they keep drying out.

Season them only after roasting; spices burn in a hot oven, and salt draws out moisture. Two seasoning mixes are below, one savory and one lightly sweet.

Ways to use them

Eat them by the handful, scatter them over salads and soups instead of croutons, or add them to a grain bowl for crunch. The savory version is good with the kale salad and the butternut squash soup on this site.

A note on texture

Chickpeas go through stages in the oven: first they look shiny and stay soft, then they begin to split and brown, and finally they turn crisp and hollow-sounding when you shake the pan. Many batches get pulled at the second stage, which is why they turn chewy on cooling. Taste one from the center of the pan, let it cool for a minute, and roast longer if it is still soft inside.

Crispy Roasted Chickpeas, Sweet or Savory

Roasted chickpeas are a crunchy snack you can make from a single can. The difference between crunchy and chewy is moisture: dry the chickpeas thoroughly, roast them in a single layer, and let them cool in the switched-off oven so they keep drying out.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz / 425 g each) organic chickpeas drained and rinsed, or 3 cups cooked
• 1 1/2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1 tsp smoked paprika savory mix
• 1/2 tsp garlic powder savory mix
• 1/2 tsp ground cumin savory mix
• 1 tbsp maple syrup sweet mix, instead of the savory spices
• 1 tsp ground cinnamon sweet mix

Method

 

1. Heat the oven to 400°F (200°C).
2. Spread the chickpeas on a clean kitchen towel and rub gently to dry them. Discard any skins that come loose. Let them air-dry for 10 minutes if you have time.
3. Toss with the olive oil and spread in a single layer on a rimmed sheet pan.
4. Roast for 25–35 minutes, shaking the pan every 10 minutes, until golden and crisp. Bite one to test; it should crunch all the way through.
5. Savory: toss the hot chickpeas with the salt, paprika, garlic powder and cumin. Sweet: toss them with the maple syrup, cinnamon and a pinch of salt, return to the oven for 3–4 minutes to set the glaze.
6. Turn off the oven, prop the door open slightly and leave the chickpeas inside for 15 minutes to finish crisping.

Notes

• Use a large pan so the chickpeas have space; overcrowded chickpeas steam and stay chewy.
• Cooking times vary by oven; start checking at 20 minutes.

Storage

Cool completely and store in a container with the lid slightly open at room temperature for up to 3 days. They gradually soften; re-crisp in a 350°F (175°C) oven for 5 minutes.

Substitutions

• Use chili powder and lime zest for a tangy version.
• Try za'atar or curry powder with the oil.
• Use an air fryer at 390°F (200°C) for 12–15 minutes, shaking often.

Common questions

Why are my chickpeas chewy?

They need more time or were still damp. Roast a few minutes longer and let them dry in the cooling oven.

Can I use dried chickpeas?

Yes, after cooking them until just tender; see our guide to cooking dried beans.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.