Crispy Roasted Chickpeas

Name: Crispy Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans (15 oz) Chickpeas, drained and rinsed; 2 tbsp Extra-Virgin Olive Oil; 1 tsp Smoked Paprika; ½ tsp Cumin; ½ tsp Garlic Powder; 1 tsp Nutritional Yeast; Sea Salt, to taste

Crunchy, smoky, and roasted until they shatter. A cooling-oven finish keeps the crunch long after they leave the pan.

Illustration of Crispy Roasted Chickpeas

Hands-on 10 min Total 40 min+ 10-15 min in the turned-off oven Serves4 Ingredients7 Cost / Serv.$0.45 Calories241

Servings

4 servings

×1

Ingredients

Everything here is already in your pantry.

Chickpeas 2 cans (15 oz) 506 g
Extra-Virgin Olive Oil 2 tbsp 27 g
Smoked Paprika 1 tsp 2.2 g
Cumin ½ tsp 1.1 g
Garlic Powder ½ tsp 1.4 g
Nutritional Yeast 1 tsp 1.7 g
Sea Salt to taste to taste

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What swaps in

Chickpeas: Dried, cooked ¾ cup dried ≈ one 15 oz can drained
Extra-Virgin Olive Oil: Butter 1:1 for cooking; browns at a lower temperature, and it sets solid once coldRefined olive oil higher smoke point, less flavorAvocado oil neutral, very high smoke point
Smoked Paprika: Sweet paprika same color and body, none of the smoke
Nutritional Yeast: Grated parmesan similar savory depth, saltier; none of the fortified B12, which is most of why this item is here
Sea Salt: Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

No close substitute for Cumin and Garlic Powder.

What you'll need

Method

Heat the oven to 400°F. In a clean towel, thoroughly dry the 2 cans (15 oz)506 g chickpeas, drained and rinsed, rubbing off any loose skins as you go — the drier they are, the crisper they roast. Toss with the 2 tbsp27 g olive oil and spread in a single layer on a bare sheet pan; skip the parchment, since bare metal crisps them harder.
- Chickpeas, drained and rinsed2 cans506 g(506 g)(2 cans)
- Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
Roast 30–35 minutes, shaking the pan every 10 minutes, until deeply golden and crunchy.
Turn the oven off and leave the chickpeas inside another 10–15 minutes. The residual heat dries them through, so they stay crunchy instead of softening by evening.
While still warm, toss with the 1 tsp2.2 g smoked paprika, ½ tsp1.1 g cumin, ½ tsp1.4 g garlic powder, 1 tsp1.7 g nutritional yeast, and salt, to taste.
- Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
- Cumin½ tsp1.1 g(1.1 g)(½ tsp)
- Garlic Powder½ tsp1.4 g(1.4 g)(½ tsp)
- Nutritional Yeast1 tsp1.7 g(1.7 g)(1 tsp)
- Sea Saltto taste

Kids: because the spices go on after roasting, scoop out a plain handful — just oil and salt — before you toss the rest.

Dietary

Gluten free
Tree nut free
Peanut free
Soy free
Sesame free

Nutrition

Per serving · makes 4

Calories241Protein9.3gCarbs29gFiber8.4gSugars5.1gFat10gSaturated Fat1.2gSodium313mg

Vitamins & minerals

Iron1.7mgCalcium61mgPotassium190mgMagnesium35mgZinc0.84mgFolate76µgVitamin C0.16mgVitamin B120.64µgOmega-3 (ALA)0.0g

Estimated from pantry data, excluding Sea Salt (to taste).

Change log · 1 revision

14 Jul 2026

FoundThe crispest roasted chickpeas dry well, roast on a bare pan, get seasoned after roasting, and finish in the turned-off oven so they stay crunchy; ours seasoned early and softened by the next day.

ChangedAdded the oven-off drying finish and the rub-off-the-skins and bare-pan steps, moved the salt and spices to after the roast, and worked in a little nutritional yeast for savory depth.

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Cooked it and something was off — too bland, too thick, timing wrong?

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