Crispy Roasted Chickpeas in the Oven (Ranch Seasoning)

These oven-roasted chickpeas have been one of my favorite crunchy snacks since 2016. Back when roasted chickpeas were just starting to pop up everywhere, I kept running into the same problem, they would either turn out chewy or burn before getting crispy. After testing this recipe more than ten times, I finally figured out a method that consistently works.

The trick is roasting the chickpeas and then letting them sit in the warm oven as it cools down, which helps them dry out and get extra crispy without burning. I’ve been making them this way ever since, usually seasoning them with ranch and keeping a batch on hand for snacking or tossing over salads instead of croutons. They’re simple, flavorful, and once you make them this way, they turn out perfectly crispy every time.

If you enjoy chickpeas as much as I do, you might also like a few of my other favorite chickpea recipes. My Air Fryer Roasted Chickpeas are a quicker version of this crunchy snack, while recipes like Buffalo Chickpea Wraps, Teriyaki Chickpeas, Greek Chickpea Soup, and Chickpea Shakshuka are great ways to turn chickpeas into simple meals.

How to Make Roasted Chickpeas in the Oven

This method creates crispy oven roasted chickpeas without burning them.

Top tips

• Use parchment, a silicone mat, or a bare baking sheet – You can roast chickpeas on parchment paper, a silicone baking mat, or directly on a stainless steel baking sheet. A silicone mat or parchment makes it easier to shake the pan, but a bare baking sheet works perfectly well too.
• Parchment at high heat – If you use parchment, keep in mind that most brands are rated up to around 425°F. Many people still use it at higher temperatures, but you can also use a silicone mat or bake directly on the sheet if you prefer.
• Try different seasoning blends – Ranch seasoning is a favorite, but you can easily switch things up with chipotle powder, cayenne, or crushed red pepper flakes for a spicy version.

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Crispy Oven Roasted Ranch Chickpeas

These crispy oven roasted chickpeas are seasoned with ranch spices and baked until perfectly crunchy. Ready in under an hour with mostly hands-off time, they’re perfect for snacking, topping salads, or replacing croutons.

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Cooling in oven: 15 minutes mins

Total Time: 45 minutes mins

Servings: 8

Guided Recipe Video

Ingredients

• 2 cans organic chickpeas - rinsed and drained after soaking in fresh water for 2-3 minutes
• 1 tablespoon avocado oil - or coconut oil
• 1.5 teaspoon dried chives - or 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon. dried dill
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt

Instructions

• Preheat the oven to 450F.
• While oven is preheating, drain and rinse the chickpeas. Add fresh water to the chickpeas and allow them to soak in fresh water for 2-3 minutes, the drain the fresh water.
  2 cans organic chickpeas
• Add the chickpeas to a large bowl. Add the oil and the spices and stir well to coat.
  2 cans organic chickpeas, 1 tablespoon avocado oil, 1.5 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon. dried dill, 1/2 teaspoon garlic powder, 1 teaspoon sea salt
• Add parchment paper to a baking sheet (with a rim) and spray with nonstick spray (I used avocado oil spray).
• Add the chickpeas to the pan, and place in the oven for 25 minutes to roast (450F).
• Turn off the oven and allow the chickpeas to sit in oven as it cools off, 15 minutes.
• Let the chickpeas cool completely on the counter before eating or storing.

Recipe Notes

• Rinse and drain the chickpeas well – Rinse the canned chickpeas thoroughly and drain them well before roasting. If you have a minute, soaking them briefly in fresh water after rinsing can help remove any remaining canning liquid and improve the final texture.
• Use a little oil – A small amount of oil helps the spices stick to the chickpeas and also helps them crisp up in the oven. I usually use avocado oil because it has a neutral flavor.
• Let them cool completely for maximum crunch – After roasting, turn off the oven and let the chickpeas sit in the warm oven for about 15 minutes. Then remove them and let them cool completely. They will become much crispier as they cool.
• Don’t seal them for at least 24 hours – If storing the chickpeas, leave the container uncovered for the first 24 hours. Trapped steam will quickly soften them and take away that crunchy texture.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

110

Fat

 

2

g

Carbohydrates

 

16

g

Fiber

 

5

g

Protein

 

5

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Author: Samantha Rowland

Course: Snack

Cuisine: American

Keyword: ranch roasted chickpeas, roasted chickpeas, vegan roasted chickpeas

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How to store roasted chickpeas

Let the chickpeas cool completely before storing. Place them in a container but leave the lid off for the first 24 hours so any remaining moisture can escape. After that, you can loosely cover the container and store them at room temperature for a few days.

Other ways to season roasted chickpeas

Ranch seasoning is one of my favorite ways to flavor roasted chickpeas, but there are plenty of other options if you want to switch things up. Taco seasoning, Cajun seasoning, or za’atar all work really well. You can also keep them simple with just salt and garlic powder.

If you like a little heat, try adding chipotle powder, cayenne pepper, or crushed red pepper flakes. For chickpeas you plan to use on salads, a mix of Italian seasoning and garlic powder is especially good.

Ways to use roasted chickpeas

Roasted chickpeas are great for snacking, but they’re also incredibly versatile.

• Toss them on salads instead of croutons
• Add them to soups for a crunchy topping
• Use them in a savory snack mix with nuts, seeds, and pretzels
• Serve them as a crunchy snack on their own

FAQ’s

Do I Need to Remove the Skins from Chickpeas to Make Them Crispy?

No. I tested this multiple times and there was no noticeable difference in crispiness. Removing the skins takes a lot of time and effort, and in my experience it isn’t worth it. As long as the chickpeas are well drained and roasted properly, they will still turn out crispy.

If you love these homemade snacks, you should try

• Hemp Almond Flax Crackers
• Smoked Salmon Cucumber Bites
• Sweet Potato Pizza Bites
• Freezer Fudge (with Tahini)