Crispy Oven Roasted Chickpeas Without Oil

Ingredient notes

• Chickpeas: Canned chickpeas keep this recipe quick and convenient. You can also substitute other beans such as black beans, kidney beans or pinto beans, but cooking times and texture may vary.
• Seasonings: I use garlic powder, sea salt and a pinch of cayenne pepper. Feel free to use your favorite spice blend or skip the salt for a lower-sodium option.
• No oil: Dry roasting without oil creates an extra-crisp texture. This method works in the oven or in an air fryer.

Variations

Use the same basic dry-roasting method and change the spices to create different flavors:

• Crunchy taco: Toss with 2 teaspoons of a taco seasoning blend for a bold, southwest-style snack. Works especially well with black beans.
• Ranch: Use a dry ranch-style seasoning that includes nutritional yeast for a subtle cheesy note. A little lemon zest brightens the flavor.
• Curry: Try 1 teaspoon curry powder, ½ teaspoon ground cumin, ¼ teaspoon hot chili powder and ¼ teaspoon mustard powder.
• Asian: Toss with 2 teaspoons Asian five spice for a warm, aromatic flavor.
• Cajun: Combine smoked paprika, onion powder, garlic powder, black pepper and white pepper for a spicy, smoky snack.
• Sweet: For a dessert-like snack, sprinkle ½ teaspoon ground cinnamon, ½ teaspoon date sugar and a pinch of sea salt.

Start by draining and rinsing the canned chickpeas. Spread them on a clean kitchen towel and rub vigorously to dry them and to loosen the skins. Removing as many loose skins as possible is the most important step for achieving maximum crispness.

Spread the dried chickpeas in a single layer on a large rimmed baking sheet. Sprinkle with garlic powder, cayenne and sea salt, and use your hands to toss until evenly coated.

Preheat the oven to 450°F, then immediately reduce the temperature to 350°F once the chickpeas go in. Roast for 15 minutes, shake the pan or stir to turn the chickpeas, then roast another 10–15 minutes until they are firm and crispy. Total cook time is about 25–30 minutes.

Transfer the roasted chickpeas to a serving bowl and enjoy while warm or at room temperature.

Air fryer directions

To use an air fryer, preheat to 390°F. Rinse and dry the chickpeas as above. Toss the chickpeas with the spices in a large bowl, then transfer to the air fryer basket in a single layer. Cook about 15 minutes, shaking the basket a couple of times during cooking. Check after 10 minutes and continue until crisp.

Troubleshooting: If your chickpeas aren’t crunchy

1. You may not have baked them long enough. Extend the roasting time in 5-minute increments until they are firm and dry.
2. If they weren’t dried thoroughly before baking, moisture will keep them soft. Make sure you rub and pat them completely dry.
3. Removing loose skins makes a big difference. Rubbing in a kitchen towel to dislodge skins produces the crispiest results.

How to store

To keep roasted chickpeas crispy, store them uncovered at room temperature. Contrary to intuition, placing them in an airtight container can trap residual moisture and make them soggy. A loosely folded paper bag or an uncovered bowl will help maintain crunch for several days — if they last that long.

Pro tips

• Use these chickpeas instead of croutons on salads, soups and grain bowls for added texture and protein.
• Before seasoning, give the chickpeas one last rub with a towel or paper towel to ensure they are dry and the skins have been dislodged.
• Store-bought roasted chickpeas can be convenient, but homemade allows you to control ingredients and flavor while saving money.
• If you have dry chickpeas, you can rehydrate and pressure-cook them to achieve a similar result to canned chickpeas.
• For a different crunchy snack, try roasted sweet potato fries or other baked vegetable chips.

Crispy Oven Roasted Chickpeas