Crispy Baked Chickpeas Snack (Printable)

Crunchy chickpeas baked to golden perfection with three tasty seasoning options for versatile snacking.

# 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 - 1 lime, zested
10 - 1/4 teaspoon cayenne pepper
11 - 1/4 teaspoon sea salt

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with a clean kitchen towel to maximize crispiness.
03 - Spread chickpeas on the baking sheet and toss with olive oil until evenly coated.
04 - Bake for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
05 - Remove from oven. While still warm, select one flavor variation and toss chickpeas with chosen seasonings: Classic Sea Salt, Smoky Paprika, or Spicy Chili Lime.
06 - Return seasoned chickpeas to oven for an additional 5 minutes for enhanced crunch.
07 - Cool completely before transferring to an airtight container for storage.

# Expert Suggestions:

01 -
  • They're ready in under an hour and require just one pan, so even on chaotic nights this feels manageable.
  • Three totally different flavor paths mean you're never bored and can match whatever mood you're in—calm and salty, smoky and warming, or bright and spicy.
  • They're genuinely better for you than most snacks, packed with protein and fiber, yet they taste like an indulgence.
02 -
  • Drying the chickpeas is non-negotiable—I tried skipping this once when I was rushed and ended up with chewy, disappointing results that taught me patience matters in cooking.
  • The seasoning must go on while the chickpeas are still warm, otherwise the spices won't stick and you'll end up with bland spots scattered throughout.
03 -
  • If your oven runs hot or cool, keep an eye on the chickpeas starting around the 20-minute mark—every oven has its own personality, and catching them at that perfect golden-brown point matters more than following time strictly.
  • Taste one chickpea right when they come out of the oven to check seasoning before committing to a full batch, because you can always add more salt or spices, but you can't take them out.
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