- 16 oz can of chickpeas (Drained, rinsed and patted dry.)
- 2 tablespoons avocado oil (can also use vegetable oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon nutritional yeast (optional)
- 1 teaspoon soy sauce
- 1 teaspoon smoked paprika (optional)
Pre-heat your oven to 400 degrees.
Drain and rinse your chickpeas.
Grab a lined baking sheet and spread the chickpeas out on it. Make sure they're not too close together. Bake for thirty minutes.
After 30 minutes, take the chickpeas out of the oven and put them in a large bowl. Add the oil, spices and soy sauce and stir well so the chickpeas are well coated.
Bake for 10-15 more minutes. Check on them to make sure they don't burn.
Let them cool a bit before eating them. They get crispier once they cool.
Store in an open bowl, right on the counter. If you put a lid on them, they become less crunchy. They will last about a week.
- Use an oil with a high smoking point. I love to use avocado oil, or vegetable oil. Olive oil isn't great for high heat.
- I love using a tsp of soy sauce because it adds depth of flavor to the chickpeas and a little more saltiness.
- You can eat these as a snack, or you can also use them as a crunchy and salty salad topper. They make a great replacement for croutons.
- Feel free to mix and match your seasonings.
- If the chickpeas are a little dry, add an extra teaspoon of oil.
- Other seasoning idea: Use 1 tsp each of curry powder and cumin. Add salt to taste.
- If you want these to be a bit healthier, only use 1 tablespoon of oil. They may turn out a bit dry though, so be aware of that.
Crispy roasted chickpeas
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.