The Best Oven-Roasted Chickpeas

Stop buying those expensive bags at the store: make crispy, perfectly spiced oven-roasted chickpeas at home, plus tips to store oven-roasted chickpeas so they'll stay crispy as long as possible. (One serving is 1/2 cup)
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 cups chickpeas
Calories 150kcal
Author Karen Gibson


  • 1 can chickpeas/garbanzo beans (15 ounces)
  • 1 scant teaspoon olive or coconut oil
  • 1/2 teaspoon nutritional yeast (optional)
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon powdered garlic
  • 1/8 teaspoon fine sea salt


  • Preheat oven to 200°F.
  • Dump the chickpeas into a strainer and rinse until the foaming stops and the water runs clear.
  • Remove as many skins as possible by rubbing them with paper towels. (Skins can also be "pinched" off by squeezing a chickpea between forefinger and thumb.) Dry the chickpeas on a towel and transfer to a rimmed, parchment-lined baking sheet.
  • Dry roast the chickpeas in the oven for 30 minutes.
  • Remove and bump up the heat to 350°F. Let the chickpeas cool while the oven heats. Give the pan a swirl to reposition the chickpeas
  • Return to oven and bake for an additional 30 minutes. (If you think of it, give the pan a shake at 15 minutes to "turn" the chickpeas.)
  • During the last 10 minutes of the second bake, heat a small skillet over medium heat. Add the oil and heat until slightly shimmering. Add the seasonings to the oil and "smoosh" them into the oil using a small spatula to form a loose paste. You might be tempted to add more oil, but don't. As long as all of the spices incorporate into a paste, you've used plenty of oil.
  • Remove the chickpeas from the oven at the 30 minute mark and immediately pour them into a medium mixing bowl. Add the seasoned paste, and stir until the chickpeas are completely coated with the seasonings. Return the chickpeas to the hot baking sheet and spread out in a loose single layer to cool.


Make sure your oil-to-spices is at most a 1:1 ratio. If, for example, you omit any of the spices called for here, make sure you decrease the oil by the same amount. If you add spices, try the paste first without additional oil, adding more only if the paste is still powdery.
Chickpeas are soft by nature, so keeping them crispy can be a challenge. The double-baked chickpeas will stay crispy for several hours at room temperature. Do not store in a plastic bag: they will immediately begin losing their crispiness. A glass jar with plenty of headroom works better. But, for maximum crispy staying-power, pour into a bowl and cover lightly with a paper towel. Keep at room temperature.


Calories: 150kcal