Easy Crispy Roasted Chickpeas (Skin On!)
These quick and easy roasted chickpeas make a great crunchy snack or salad topper! They can also be used like gluten-free croutons on soups. My recipe leaves the skin on, making them much easier to make! Dry roasting them is the key to getting them crispy without needing to worry about them being fully dry before baking. This uses a 540 mL can of chickpeas.
Equipment
- 1 baking sheet
- 1 sheet parchment paper
Ingredients
- 1 can chickpeas (I used a 540 mL can from Costco)
- 1.5 tbsp coconut oil (substitute avocado oil)
- 1/2 tbsp garlic powder
- 1/2 tsp onion powder
- 1.5 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425 F.
- Drain and rinse chickpeas. Shake off as much of the water as possible, and set your colander down to allow any excess water to drain off while you prep the baking sheet.
- Add a piece of parchment paper to your baking sheet and add your chickpeas to it. We are going to dry roast the chickpeas before adding any oil!
- Bake the chickpeas for 20 minutes. This will dry them out and get them nice and crispy.
- After dry roasting for 20 minutes, add your oil and seasonings and toss together to combine. Spread the chickpeas out evenly across the baking sheet.
- Bake them for another 10 - 15 minutes. Allow them to cool for 5 minutes. They will crisp up even more after cooling.
Notes
- Adjust your baking time based off your oven. Check them after 10 minutes (after dry roasting for 20 minutes), and add additional time as needed.
- These taste best when they are well-seasoned, so don't be shy with the salt and spices!