Actually Crispy Baked Chickpeas

I have tried roasting garbanzo beans several times with less than stellar results — slightly chewy, and worse. This technique is perfect!! I cooked dried and soaked garbanzo beans in my Instant Pot, then air dried on a bed of paper towels. It’s the air drying that made the difference as I didn’t have the patience to peel every one, though lots fell off in the cooking. I love crispy, so yay!! I did use the no- oil method, and the seasoning didn’t stick well. Not sure if using a little oil might fix that. Thank you so much for posting and with such exact detail.

Loved this snack! I ended up baking for roughly 30 minutes (tossing the chickpeas after 20min) in my non-convection oven at 350F as I found they were getting to be pretty crunchy (I took all the skins off). Topped the final product with some black truffle salt and WOW. Will definitely be making these again.

Tasted fine. Followed instructions for no oil version including peeling the garbonzos. Turned out too crunchy….broke a tooth. I used a little garlic salt and some chili powder. 350 degrees for 45 minutes.

This did not work out for me. I tried making a couple of times and they ended up like rocks. Both times I dried and skinned the chickpeas (which I cooked myself in a pressure cooker). I checked them in the oven a few times to make sure they weren’t cooking too quickly, but still rocks after I took them out of the oven:(

I just made these hoping to have them with a Moroccan lamb dish but they came out pretty bad. They were definitely crispy.. So crispy that they were hard and difficult to chew. It was almost like eating rocks.
My oven does not have increments of 5 so I had to cook them at 180°C, and I cooked them for about 25 minutes because they were starting to get pretty brown.
I took the skins off and dried them really well.

I’m not really sure what I did wrong apart from the heat being very slightly (4°C) higher than the recipe.

Also my oven is a convection oven so maybe I should’ve lowered the temperature? I’m not sure

I just made this. Awesome!!! I took the time to peel each bean. And I used 2 cups boiled garbanzo beans. I used my air fryer at 350F, it only took 15 minutes of baking to have an awesome, healthy snacks..
Thank you for your recipes.

I made exactly as suggested but the crispness level was 6/10. I suspected my oven was to blame, or at least how I used it. With the extra step of peeling, the recipe seemed like a lot of effort for little return and remained unused for a while.
Today, however, I took delivery of an air fryer (not a fancy, branded one, you understand) and followed the recipe again and… well, the thing is going to pay for itself in chickpeas alone – I did not even bother peeling the skin.
Thank you.

I love roasted chickpeas and this is by far the best recipe I’ve tried! I followed the recipe exactly as shown – making sure the chickpeas were super dry before baking, and peeling the skins – and they turned out perfect. I’ll definitely be making these again. Thanks, Dana!

True to the reviews and the title – these are ACTUALLY crispy chickpeas!! So delicious and peeling the ‘peas really does make a difference. I accidentally rinsed the canned chickpeas before, but it didn’t seem to make a difference as they still turned out golden, crispy, and tasty. I didn’t use oil and I didn’t mind that the chickpeas were plain (post bake seasoning definitely didn’t stick), because i put them in a wrap with kale & quinoa tossed in your 5 minute caesar dressing and it was 10/10.

Nice crispy chickpeas. Used a 1 tsp of the shawarma spice blend and it was just right. I got most of the skins off but will try to speed up the process next time by not being so diligent. Can see me making this on a regular basis. Thanks!

I have made these with both canned and home boiled beans, and want to give a shout out to home boiled. They start firmer and drier than canned, so they get crisper. And peeling does help. Thanks for a great recipe!

First method I’ve tried that has made them actually crispy! Trying not to eat the whole bunch in one sitting. Thank you.

I made this because I batch cooked more chickpeas than I could fit in my freezer containers and I didn’t know what to do with the extras. But now I’m considering pulling some back out of the freezer to make more because this is a really good, tasty, crunchy, healthy, inexpensive snack. I used black chickpeas and didn’t peel very many of them because they have a thicker, tougher skin, but they came out super crispy anyway. I used grapeseed oil for roasting and tossed with some ras el hanout while hot. I’ve eaten a good portion of them just off the pan. I suspect that homecooked dried chickpeas probably crisp faster because they don’t have as much moisture to start with (and the black chickpeas maybe faster than the regular?) because I only had mine in the oven for about half an hour. Great recipe — thanks!

Ok so last night I painstakingly peeled all my fresh cooked chickpeas while watching Ghost Adventures and then made these, thinking they would go on some sweet potatoes I’d already baked with tahini and kale (a favorite meal). Instead, we immediately ate them all, covered in nooch and garlic powder. We’re really trying to avoid the calorie black hole that is chips, and this was such a fantastic and healthy substitute! A bit of effort but very worth it.

I’ve roasted chick peas before using your advice in the past…but it has been awhile. This time around I started w/ 2 kg of beans (I batch cook) and I’m 1/2 way thru’ roasting the entire lot. So far the 1st batch is super crispy. I just kept them in the longer cooking (around 1.5 hrs) as I had a lot of beans in both (double) ovens and multiple racks. I plan to add spices to them tomorrow then freeze 3/4 of them. Thank you for these instructions!!

I just made these today from canned chickpeas. Thank you for the recipe and the tips!

I used 1/4 tsp of chili powder, I’m not a spicy food gal, but they were Very Good!

I made these yesterday, and they did not turn out at all. I’m not sure what I did wrong, but I spent the time to peel all of those chickpeas, and by the time I put them in the oven (about 8 hours later) after drying them with a clean towel, and letting them sit open in the fridge with paper towel, they would not dry!
They were visibly wet when I put them in the oven, but no matter what I tried I could not get them dry. Now they are just kind of pasty mush in a bean. I’ll try again, but likely I’ll just buy them pre-made…

Found this recipe earlier this week and tried it today!! Took some time getting the skins out but absolutely tasty!! Thank you so much :)

Just made this and they are lovely and crunchy. I added oil and salt before baking, baked until crunchy then tossed them in 2 TBS maple syrup with 1 tsp vanilla extract and baked again for about 15 mins. Took them out then they hardened up as they cooled off. Can’t stop eating them!

They pop!!! Are they supposed to? My oven is covered in chick pea pieces ?

I tried this recipe today and I Love em’. Too bad I only had 1 can of garbanzos…I would have made more.
They were literally inhaled by my household. So, garbanzo beans are on my grocery list because I think I’ll be making these a few times a week.

Made theses last night. They turned out great!!! I don’t think they’re going to be around long enough to worry about storing them. Thanks for your recipe and great tips.

I made these just now and they’re delicious! I had dried chickpeas, so I first cooked the dried chickpeas, rinsed them, took off the skins, dried them, then followed the instructions for this recipe. Afterwards, I added Trader Joe’s Chile Lime Seasoning and am eating them now! This was the very first roasted chickpea recipe I’ve tried, and I think it will be the last one! They turned out perfectly!

Omg! I am pretty much vegan and I’m always felt bad because I didn’t really like garbanzo beans. This recipe has changed my whole outlook! Love it :-)! I used whatever seasonings I wanted, which always includes turmeric for the anti-inflammatory agent. They are so delicious and I will be making them all winter long for a snack on the go. Thank you. Love your site :-)

I recently discovered roasted chickpeas, and am addicted! I have not tried your method of adding the seasonings after roasting, so will do that next time. I don’t remove the skins, but by accident I discovered a fantastic way to get really crispy chickpeas is to turn off the oven after the baking time ends, and just leave them in for another 30 minutes or until the oven cools.

These are so yummy! Worth it to remove as much skins as you can because criiiispy!! Roll them around rubbing with a clean dish towel ;)

I make these in the evening for next days lunch all the time. It’s a challenge to not eat them all right when they come out of the oven… but gotta save them for my lunch salad ?

These turned out perfectly! Using them as a salad topping (if I can keep myself from eating them all first)

These are so good! If you have the time I highly recommend soaking dry chickpeas overnight, draining well, and then seasoning and roasting them. Cast iron skillet helps make an extra crunchy chickpea. I usually soak a whole bag then use half for this and half for falafel. Soaking raw chickpeas is the way to go!

I don’t cook a lot, so this is about the third recipe I’ve followed ever, and thank you so much for the tips and clear instructions. With this recipe I made perfect crispy chickpeas, with chilli powder, and have subsequently stocked up on more tins, and new spicy mixes, so I can keep making them! (I find shelling them quite fun : )
And now I finally have a homemade food I can bring to things :)

This is so so good, I personally don’t enjoy any type of potatoes but leaving them out worked out just fine super good dressing (:

These were so delicious! First time I’ve skinned chickpeas and it was totally worth the effort.

I cooked my own chickpeas from dry, drained and layed out on a parchment lined cookie sheet. Place the tray in oven as it preheats to slowly dry them further. When very dry, toss in canola or neutral oil. I sprinnkled with no salt organic seasoning from Costco and fine sea salt. Then I oven roasted for 25 more minutes. No peeling and yum! folowing your storage recommendations. Thanks!

I have made this twice already, once with cajun seasoning (yum!) and once with a spicy/sweet bbq blend and an extra pinch of chipotle for my husband who requested heat in the second batch. I was amazed at how good these were after having lackluster results from baked chick pea recipes in the past. The peeling isn’t difficult; just tacks on a few minutes to the prep time. I got it done before my oven was done preheating. And the cajun spiced ones are toddler approved, which was an awesome surprise!

Worked perfectly! Followed the recipe exactly…super thanks Dana!
Made it for a dinner party to use as croutons on a salad, but everyone ate them as a snack instead!

I tried making crispy baked chickpeas once with another recipe and they didn’t turn out crispy at all. These are great — I think peeling is key. I’ve been cooking my chickpeas from scratch in an Instant Pot and using them for this recipe, they come out great, and some of the skins are already kind of peeling off when they come out of the pot. I also have a convection oven and I use the convection setting, I think it helps dry the chick peas out a bit more. I’ve stored mine in a sealed ziploc bag after cooling and they stayed crispy for weeks!

I did peel the chickpeas and they turned out perfectly crispy! Thanks for the recipe. :)

I made the no-oil version last night and they were super yummy! I put some on our (2) salads and then by the time the evening was over, I had eaten all the rest. Thank you for the recipe!

I really don’t like chickpeas, but eat them because they are full of protein. I made beans “from scratch” for the first time yesterday. WOW, what a difference, I even found them tasty just plain (usually I struggle eating them plain). After making your recipe, I barely have any left! I used garlic powder and a tiny bit of jalapeno powder. I just had a handful for breakfast (still crispy 2nd day)! Mine came out like crunchy peanuts!! Absolutely delicious – thank you so much for the recipe.

Fantastic and so easy. Super crispy and delicious. I used canola oil, sea salt and chili powder for this first batch. I’m looking forward to playing around with other flavours….maybe cinnamon.

I have attempted crispy chickpeas several times and they have never been crispy. This recipe worked! Thanks Dana!!

Rinsed peeled and put a little seasoning salt on ( no oil) and baked for 40 minutes. I sprayed them with a little pam cooking spray and sprinkled on some Montreal Chicken seasoning.
Crispy and delicious and crunchy!
Awesome when I am craving my favorite potatoes chips, but with way less calories and fat! Thank you so much for this recipe!!

Made these and they turned out better than my past attempts. After skinning I let them air dry for awhile. Made sure they were very dry before placing in the oven. Thanks for figuring this out. Really enjoy roasted chickpeas.

Loved!!!!!!!!!!! So easy & versatile.

I added the Trader Joes *Everything But The Bagel Sesame Seasoning Blend*, and I’ve never felt so fulfilled. Physically, spiritually, emotionally. It’s like the best popcorn that ever was. Excuse me, off to make more! Thanks for the recipe!

Excellent! Mine turned out super crispy and I can’t stop munching! I did peal them. Once I figured pealing out, it wasn’t too bad. I will experiment with flavors next time.

Perfection! Thanks.

These were perfect and they stayed crisp! Thanks for the great recipe and all the tips.

Since discovering this cooking variation for chickpeas, roasted has been my favorite way to eat them that doesn’t involve a food processor. I like to use a combination of cumin, cayenne pepper, cinnamon, and granulated garlic, plus paprika for color. They work well in so many different dishes – salads, grain bowls, soups – to make for delicious and easy lunches.

I followed your instructions exactly and, yes, they are the crispiest! It took some patience to remove the skins but worth it. 24 hours later and they are still just as crunchy. Thank you for figuring this out and sharing!

Just made these chickpeas about 15 min ago and I’ve eaten them all already …

These were amazing! So crispy! Want to Just make them for snacks!

These are so good! Your tips worked perfectly! Thanks for all of efforts on this one! These are a great salty snack alternative to nuts.

Enjoyed this easy snack. Thank you

Thank you for the recipe, they are perfectly crisp…
I had to put them in for 10 minutes to get them very dry and after I followed the recipe and up voila!!!
Love always ?

Made these crispy chickpeas today! So crunchy! Salt and garlic masala spices added. Will add them to a salad or just snack on them. Thanks for the recipe

Just made them and they are super crispy! Great Recipe as always :) Thank you.

This is a great tip to season after they have baked for a more crispy result but I found the spices a little raw even though I added while the chickpeas were still warm. Next time I will probably gently toast my spices before I add them. I absolutely love this snack and topper, thank you.

Dang…..just made your awesome beet soup with the added step of topping it with baked chickpeas. Unfortunately, in that recipe, it only mentioned putting them in for 25 min….seemed too short as they weren’t very crisp, and I was also instructed to add the spices while they cooked. Will look forward to using this updated approach; no spices until after, and longer cooking times. Fingers crossed!

I made fresh chickpeas yesterday as I was planning to make some oven baked today. Your post timing was convenient. I tried your version and yes, they are much crispier than using a higher temp. I did not use oil. I do not know if they will keep better uncovered as I ate them all on top of my sweet potato ( another one of your recipes). Thanks!

Hey Dana,
Great post and recipe. I also recently tried fava beans like this. Amazing!!!