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.
Servings 8
Calories 110kcal
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.
Video
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
Calories: 110kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Fiber: 5g
