I love exploring unexpected flavor twists. When I stumbled upon how to make crispy chickpeas with an aromatic blend of spices, I was hooked instantly. Each bite offers a delightful crunch and a subtle kick that transforms a simple snack into an unforgettable experience. It is truly my secret indulgence.

Jump to Recipe

I’ve discovered a really simple way to make crispy crunchy chickpeas that actually stay crispy even after you munch on them for a bit. I start with a 15 oz can of chickpeas that I drain, rinse and pat dry, then toss them in a bit of olive oil, salt, garlic powder, smoked paprika and a sprinkle of ground cumin for that kick.

I also add just a touch of baking powder so they come out extra crunchy and sometimes a pinch of cayenne pepper if you’re looking for extra heat. I’ve tried different methods like using an air fryer and even baking them in the oven, and trust me, these are just next level.

Whether you’re in the mood for a quick snack or looking to add something fun to a sandwich buffet, these crispy chickpea treats are totally addictive and a game changer. Enjoy and experiment with these flavors just like I do!

Why I Like this Recipe

I love this recipe for a bunch of reasons:

1. I like how the chickpeas turn out super crispy and crunchy even after they’ve cooled, so I get that satisfying bite every time.
2. I’m all about the flavor combo – the garlic, smoked paprika, and cumin really make the spices pop and remind me of my favorite comfort foods.
3. The recipe is pretty straightforward so it’s a quick snack fix when I’m in a rush and don’t wanna spend forever in the kitchen.
4. I really dig that they are totally addictive and I end up eating more than I should even though they’re a healthy option.

These chickpeas are so good, like seriously they are perfect for when I need a crispy snack. If you’re craving a treat thats both crunchy and flavorful all at once, you just gotta try this out! The way the spices mix with the chickpeas makes every bite taste amazing, and the whole process is super easy to follow. Its honestly one of the best snacks i’ve ever made at home. Enjoy every crunchy handful!

Ingredients

Print Recipe (No Advertisments)

Chickpeas are hearty, offering protein and fiber to keep you satisfied.
Olive oil provides healthy fats and a subtle, fruity taste boost.
Garlic powder adds robust, savory flavor that elevates every bite richly.
Smoked paprika delivers a mildly spicy, smoky note to enliven the dish.
Ground cumin offers earthy, aromatic warmth that blends seamlessly with spices.
Cayenne pepper provides extra heat and a bold, fiery kick when desired.
Baking powder ensures a super crunchy texture by making little air pockets.
Black pepper adds a gentle zing that heightens flavor without overpowering.

Ingredient Quantities

1 can (15 oz) chickpeas, drained, rinsed, and patted dry

1 tbsp olive oil (you can add a little more if needed)

1/2 tsp salt (or to taste)

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp ground cumin

1/4 tsp cayenne pepper (optional if you want extra heat)

1/4 tsp baking powder (this helps them get really crispy)

Optional pinch of black pepper

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F.

2. Drain the chickpeas from the can, rinse them really well, then pat them dry with a clean towel.

3. In a bowl, toss the chickpeas with the olive oil until they’re evenly coated.

4. Sprinkle in the salt, garlic powder, smoked paprika, cumin, cayenne pepper (if you’re using it), a pinch of black pepper if you like, and baking powder.

5. Mix everything together really well so the spices stick to each chickpea.

6. Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper.

7. Bake them in the oven for about 35 to 40 minutes, giving the pan a shake or stirring them every 10-15 minutes so they crisp up evenly.

8. Keep an eye on them near the end to make sure they don’t burn.

9. Once they’re golden and crunchy, take them out of the oven.

10. Let them cool for a few minutes before enjoying these addictive crispy crunchy chickpeas that stay crispy. Enjoy!

Equipment Needed

1. Oven for preheating and baking
2. Mixing bowl to toss the chickpeas with oil and spices
3. Baking sheet to spread the chickpeas out evenly
4. Parchment paper to line the baking sheet
5. Clean towel to pat the chickpeas dry
6. Measuring spoons for salt, garlic powder, smoked paprika, cumin, cayenne, black pepper, and baking powder
7. A stirring utensil or spatula to mix and shake the chickpeas during baking
8. Can opener if the chickpeas aren’t already opened

FAQ

Question: Why do I need to drain, rinse, and pat the chickpeas dry?

Answer: Dry chickpeas work way better for crunchiness cause extra moisture can make them soggy.

Question: What does the baking powder do in this recipe?

Answer: It helps form little bubbles that make the chickpeas extra crispy and crunchy.

Question: Can I use a different oil than olive oil?

Answer: Sure, you can use another oil, but keep in mind olive oil is great for flavor and frying up chickpeas.

Question: Are these spices flexible? Can I add more or change them up?

Answer: Definitely, feel free to mix it up and add your favorite spices or adjust the amounts to suit your taste.

Question: How do I keep my chickpeas crispy if I have leftovers?

Answer: Store them in an airtight container at room temperature, but note they might lose a bit of that crunch over time.

CRISPY CRUNCHY CHICKPEAS THAT STAY CRISPY Recipe Substitutions and Variations

For olive oil, you can try using avocado oil or even coconut oil if you like a hint of that flavor.
If you’re low on salt, try a pinch of Himalayan pink salt instead though keep in mind it may taste a bit milder.
Instead of garlic powder, you could use a freshly minced garlic clove, but you might need a little extra to match the flavor.
If you don’t have smoked paprika, regular paprika or even a dash of chipotle chili powder can work in its place.
You can swap ground cumin with a little bit of coriander for a slightly different, yet warm taste.

Pro Tips

1. Make sure the chickpeas are as dry as possible before you add the oil and spices. Extra moisture can make them soggy, so pat them down really well with a towel and let them sit for a minute if you can.

2. Stir the chickpeas around on the baking sheet every 10-15 minutes. This helps them cook evenly and prevents some from burning while others stay soft.

3. If you like a little extra kick, try tweaking the spices a bit your next time. A small pinch of extra cayenne or even a splash of lemon juice after baking can add a fun twist.

4. Let the chickpeas cool for a few minutes after taking them out of the oven. It might sound simple but that extra time helps them firm up and get that best crunchy texture before you dig in.

CRISPY CRUNCHY CHICKPEAS THAT STAY CRISPY Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

128

kcal

Equipment: 1. Oven for preheating and baking
2. Mixing bowl to toss the chickpeas with oil and spices
3. Baking sheet to spread the chickpeas out evenly
4. Parchment paper to line the baking sheet
5. Clean towel to pat the chickpeas dry
6. Measuring spoons for salt, garlic powder, smoked paprika, cumin, cayenne, black pepper, and baking powder
7. A stirring utensil or spatula to mix and shake the chickpeas during baking
8. Can opener if the chickpeas aren’t already opened

Ingredients

1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil (you can add a little more if needed)
1/2 tsp salt (or to taste)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp cayenne pepper (optional if you want extra heat)
1/4 tsp baking powder (this helps them get really crispy)
Optional pinch of black pepper

Directions

Preheat your oven to 400°F.
Drain the chickpeas from the can, rinse them really well, then pat them dry with a clean towel.
In a bowl, toss the chickpeas with the olive oil until they're evenly coated.
Sprinkle in the salt, garlic powder, smoked paprika, cumin, cayenne pepper (if you're using it), a pinch of black pepper if you like, and baking powder.
Mix everything together really well so the spices stick to each chickpea.
Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper.
Bake them in the oven for about 35 to 40 minutes, giving the pan a shake or stirring them every 10-15 minutes so they crisp up evenly.
Keep an eye on them near the end to make sure they don't burn.
Once they're golden and crunchy, take them out of the oven.
Let them cool for a few minutes before enjoying these addictive crispy crunchy chickpeas that stay crispy. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.