Jump to Recipe Print Recipe

Crunchy, savory, and oh-so-satisfying—these crispy baked chickpeas are the ultimate high-protein snack for home or on-the-go! Perfect for munching solo or adding a flavorful crunch to salads, soups, and bowls. Plant-based and gluten-free!

Crispy Baked Chickpeas

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Snack
Servings 4

Ingredients
  

  • 1 (15-ounce) can chickpeas
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt
  • 1 teaspoon seasoning of choice like curry powder, chili powder, shawarma spice blend, or Old Bay Seasoning

Instructions
 

  • Preheat the oven to 350oF.
  • Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness.
  • Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine. Bake for a total of 45 to 50 minutes or until golden brown and dry/crispy to the touch. Turn pan around and shake the chickpeas around at the halfway point for even cooking.
  • Remove from oven and toss with seasonings while still warm. Then let cool 5 to 10 minutes – they will continue crisping as they cool.
  • Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. They will last for 4 to 5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

Notes

Credit: Minimalist Baker