Crispy Baked Chickpeas Snack (Printable Version)

Crunchy chickpeas baked with olive oil and bold seasonings for a protein-packed, gluten-free snack.

# 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 prepared 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 and immediately toss with your chosen seasoning variation: Classic Sea Salt, Smoky Paprika, or Spicy Chili Lime.
06 - Return seasoned chickpeas to the oven for an additional 5 minutes for enhanced crunch if desired.
07 - Cool completely before transferring to an airtight container for storage.

# Expert Advice:

01 -
  • Healthier than store-bought chips with 7g of protein per serving
  • Three flavor variations mean you'll never get bored
  • Vegan and gluten-free, perfect for most dietary needs
  • Ready in just 45 minutes with minimal hands-on time
  • Versatile enough to enjoy as a snack, salad topper, or soup garnish
02 -
  • Store cooled chickpeas in an airtight container at room temperature for up to 2 days
  • If they lose their crispiness, refresh them in a 350°F oven for 5-7 minutes
  • Season while the chickpeas are still warm so the spices adhere better
  • Check spice mixes for hidden allergens if serving to guests with dietary restrictions
  • Double the batch—they disappear quickly and make great meal prep snacks
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