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.
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.
MORE DELICIOUS SNACKS TO TRY
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.
The spices used are pretty simple. Cumin and paprika with a touch of cayenne are used with the usual salt and pepper.
Spread them out on a baking sheet and roast.
Halfway through, give them a shake.
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.
IF YOU'RE LOOKING FOR SIMPLE, CHECK OUT THESE:
Life is too short for mediocre food.
HAVE YOU SEEN THESE?
PIN THIS RECIPE FOR CRISPY CRUNCHY CHICKPEAS TO SAVE FOR LATER.
FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
CRISPY CRUNCHY CHICKPEAS
PRINT RECIPE PIN RECIPE SAVE RECIPEEquipment Used
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
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
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.
Lola
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
Jan
Are they spicy? I have a bad stomach. Can I make with other spices?
Natalie
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! 🙂
Kimberly
How do you store these for freshness?
Natalie
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.
M
Can you use other canned beans, pinto, black, butter, etc?
Natalie
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.
Shannon
Do you have to use canned beans or could you buy a bag of them and skip the drying out step I wonder?
Natalie
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. 🙂
Laura Gott
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!
Natalie
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! 🙂
Kallie
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
Thank you, sweetheart. xoxo
Alex
R u kidding Karen
Meg
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??
Natalie
Thank you. xo