Crispy Baked Chickpeas Snack (Printable version)

Crunchy, protein-packed chickpeas baked with three flavorful seasonings ideal for snacks or salad toppings.

# What you need:

→ Base

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil

→ Classic Sea Salt

03 - 1/2 teaspoon fine sea salt

→ Smoky Paprika

04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon sea salt

→ Spicy Chili Lime

08 - 1/2 teaspoon chili powder
09 - Zest of 1 lime
10 - 1/4 teaspoon cayenne pepper
11 - 1/4 teaspoon sea salt

# Steps to follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with a clean kitchen towel to ensure maximum crispiness during baking.
03 - Spread dried chickpeas on the prepared baking sheet and toss evenly with olive oil.
04 - Bake for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
05 - Remove from oven and immediately toss with your chosen seasoning blend while chickpeas are still warm.
06 - Return seasoned chickpeas to oven for an additional 5 minutes if extra crunch is desired.
07 - Allow chickpeas to cool completely before transferring to an airtight container for storage.

# Expert tips:

01 -
  • They're addictively crunchy without any of the guilt that usually comes with snacking.
  • Three flavor options mean you can make a batch that matches whatever mood you're in—or make all three and debate your favorite.
  • They're done in under an hour and taste infinitely better than anything you'd find in a bag at the store.
02 -
  • The drying step is non-negotiable—I once skipped it thinking I was being efficient and ended up with sad, soft chickpeas that tasted like regret.
  • Seasoning while they're still warm makes a real difference because the heat opens up the flavors and helps everything adhere instead of just sliding off.
  • They crisp up more as they cool, so even if they seem slightly soft when you pull them from the oven, give them time before judging.
03 -
  • Use really good salt for the classic version because there's nowhere to hide—everything comes down to salt quality when that's your only seasoning.
  • If your oven runs hot or cold, the time might shift by a few minutes, so start checking at the 20-minute mark to learn your oven's personality.
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