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    Home » Snacks

    CRISPY CRUNCHY CHICKPEAS THAT STAY CRISPY

    Published: Apr 24, 2023 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · 16 Comments

    RECIPE PRINT PIN

    Looking for crispy crunchy chickpeas that actually stay crispy and crunchy? Look no further. These are perfectly spiced, delicious, and totally addictive. These are the perfect snack, topping for salad, or accompaniment for your meal.

    Crispy crunchy chickpeas on a baking sheet.

    Have you ever tried those chickpea snacks at the market? Yes, they are good, but they are pretty pricey for a small bag. Why not just make them yourself?

    I posted a recipe for kale salad with crispy chickpeas. These aren’t those chickpeas. Those are roasted at a higher temperature for a shorter time. 

    The purpose of those crispy chickpeas was to accommodate that delicious kale salad. I was upfront and stated that although the chickpeas were crispy, they didn’t stay crispy once they sat for a bit.

    Well if you’re looking for CRISPY CRUNCHY chickpeas, these are for you!

    What's even better is that these stay crispy and crunchy for days. I've tested them and stored in a container after they completely cooled (very important) and yum yum yum!

    WHAT MAKES CRISPY CRUNCHY CHICKPEAS?

    We’re going to lower the oven temperature just a bit, and roast them for about 60 minutes. Yes, you need to be patient for this one but it’s so worth it. These are addictive little crunchy treats that are perfectly spiced. You won’t be able to stop eating them.

    I’ve roasted these at 400 degrees and 375 degrees. My preference? Definitely 400 degrees because they come out super dark and crispy and they’re done in 50 - 55 minutes. I think for most 375 degrees is fine. I'm just impatient and like crispy darker foods.

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    When roasting at 375 degrees, they still come out crispy but not as dark. They also take a little longer to cook to get all the moisture out to ensure crispy crunchy chickpeas. 

    Basically what I’m saying here is you can roast these at either temperature. Just make sure to add 5 minutes or more when roasting at 375.

    Rinse and strain the chickpeas. I like to place them on some paper towels to soak up any moisture. Then toss them in a bowl with the remaining ingredients and toss.

    Chickpeas on paper towels.

    The spices used are pretty simple. Cumin and paprika with a touch of cayenne are used with the usual salt and pepper. 

    Chickpeas mixed with spices.

    Spread them out on a baking sheet and roast.

    Spreading seasoned chickpeas on a baking sheet.

    Halfway through, give them a shake.

    Roasted crispy crunchy chickpeas on a baking sheet.

    Take them out and enjoy as is or use them in a salad to make it super delicious. 

    Once you try one, you’ll want another. Trust me.

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    PIN THIS RECIPE FOR CRISPY CRUNCHY CHICKPEAS TO SAVE FOR LATER.

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    Crispy crunchy chickpeas on a baking sheet.

    CRISPY CRUNCHY CHICKPEAS

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    Looking for crispy crunchy chickpeas that actually stay crispy and crunchy? Look no further. These are perfectly spiced, delicious, and totally addictive. These are the perfect snack, topping for salad, or accompaniment for your meal.
    See Notes for tips to ensure crispy crunchy chickpeas.
    Prep Time: 5 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour
    Author: Natalie Gregory

    Equipment Used

    1 Baking Sheet
    1 Large Bowl
    1 Spatula

    Ingredients

    • 1 15-ounce can chickpeas I use GOYA
    • 1 tablespoon olive oil
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • ⅛ teaspoon cayenne pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven 375℉. See Notes.
    • Rinse and strain the chickpeas. Place them on some paper towels to soak up any moisture.
    • In a bowl, toss the chickpeas, olive oil, cumin, paprika, salt, pepper, and cayenne.
    • Toss well to evenly coat and transfer onto a baking sheet.
    • Roast for 30 minutes. Toss again, and roast for another 25 - 30 minutes until darkened and crispy. Ovens vary so make sure to check. I like them dark so I go a little longer.

    Notes

    I’ve roasted these at 400 degrees and 375 degrees. My preference? Definitely 400 degrees because they come out super dark and crispy and they’re done in 50 - 55 minutes. 
    When roasting at 375 degrees, they still come out crispy but not as dark. They also take a little longer to cook to get all the moisture out to ensure a crispy crunchy chickpea. You can roast these at either temperature. 
    Regardless of which temperature you use, please check 5 minutes before end time.
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    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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    Reader Interactions

    Comments

    1. Lola

      April 05, 2025 at 8:57 pm

      4 stars
      I probably left them in too long. I did them 30 minutes, then shook them up a bit and then another 20 at 400°. They were nice and dark, but I thought I was gonna break a tooth on them. They’re so hard. I was hoping they were gonna be crispy. If I try it again, I’ll probably do it a little bit lower temperature or look a little early

      Reply
    2. Jan

      January 02, 2025 at 12:33 pm

      Are they spicy? I have a bad stomach. Can I make with other spices?

      Reply
      • Natalie

        January 04, 2025 at 1:02 pm

        They are a little spicy from the cayenne and pepper. You can use other spices if you like. If you do, please let me know how it comes out! 🙂

        Reply
    3. Kimberly

      September 15, 2024 at 1:50 pm

      How do you store these for freshness?

      Reply
      • Natalie

        September 15, 2024 at 6:40 pm

        I usually don't get to store them because they go so fast. But I did store some in glass jars and they were still crisp.

        Reply
    4. M

      August 28, 2024 at 9:37 pm

      Can you use other canned beans, pinto, black, butter, etc?

      Reply
      • Natalie

        August 29, 2024 at 7:46 am

        I haven't tried other beans but the butter beans sound delicious. They're more meaty so I don't think they will get crunchy but I bet they will be good.

        Reply
    5. Shannon

      May 30, 2024 at 3:39 pm

      Do you have to use canned beans or could you buy a bag of them and skip the drying out step I wonder?

      Reply
      • Natalie

        May 30, 2024 at 9:05 pm

        I've only made these with canned beans. If you are talking about buying a bag of dried, you would have to soak and cook them for them to be edible. 🙂

        Reply
    6. Laura Gott

      March 22, 2024 at 7:42 am

      I saved this recipe but almost gave up because of the obtrusive ads that covered your content and frequently loaded so many that my phone would stall. You won't get many viewers who will waste their time like I did with so many ads. I hope these are really tasty since being grain free leaves few snacks to eat. I'll let you know. Thanks for the recipe!

      Reply
      • Natalie

        March 25, 2024 at 12:42 pm

        I apologize for the ads but I need them to support the blog. It's my source of income since losing my husband. Thank you for not giving up on me! 🙂

        Reply
        • Kallie

          December 13, 2024 at 3:06 pm

          Girl you get that bag any way you need too 🩵 I will be making this tomorrow for my son’s first birthday party! I’m so sorry for your loss bby girl keep that beautiful head up. You’re doing amazing!

        • Natalie

          December 13, 2024 at 5:33 pm

          Thank you, sweetheart. xoxo

      • Alex

        June 29, 2024 at 2:17 pm

        R u kidding Karen

        Reply
      • Meg

        May 16, 2025 at 9:26 am

        5 stars
        There's a jump to recipe button. How else do you think people make any money off the work they put into these blogs, other than allowing ads??

        Reply
        • Natalie

          May 17, 2025 at 11:05 pm

          Thank you. xo

    4.50 from 2 votes

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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