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When a crunchy, salty craving hits, it’s so easy to grab a bag of chips. But these garlic baked chickpeas are just as satisfying and packed with protein and fiber. You can make them in minutes (oven or air fryer)—the longer they roast, the crispier and more irresistible they get.
Try my other plant-based snack recipes like Curry Roasted Chickpeas, Apple Donuts, Oven-Roasted Almonds, Pumpkin Chia Pudding and Homemade Granola Bars.
Crispy Baked Chickpeas Ingredients
Let’s start with this super simple ingredient list. It’s full of spices you probably have on hand! Then we can dive into the goodness that is in this power snack.
- Chickpeas: Use canned chickpeas (garbanzo beans), rinsed and well dried for best crispiness.
- Olive oil: Choose a high-quality extra-virgin olive oil for the best flavor (or swap with avocado oil).
- Spices: Garlic powder, cayenne, cumin, sea salt, and nutritional yeast for a savory, slightly cheesy, garlicky kick.
Since this recipe is so simple, don’t sweat if your spice drawer is missing one of the seasonings. You really can season this how you want to. Let me know any winning combinations you come up with so I can try, too!
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How to Make Crispy Baked Chickpeas
Preheat your oven: Set it to 425°F or use an air fryer and set it to 400°. Read my recipe card notes for more instructions on making these in an air fryer.
- Line a rimmed baking sheet with parchment paper.
- Make sure your canned chickpeas are drained and rinsed well. Then spread out and gently pat with a paper towel to remove any moisture.
- Grab a medium-sized bowl and toss those chickpeas with oil until they are well-coated.
- Spread them out on the prepped baking sheet and bake for 15 minutes.
- Remove from the oven and sprinkle with the spices, gently tossing to coat again. Return to the oven for 10 more minutes or until desired crispiness is reached.
- Remove from oven and allow to cool slightly before enjoying.
Crispy Garlic Baked Chickpeas
Ingredients
- 1 (15-ounce) can chickpeas rinsed and drained
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon ground cumin ground
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Toss rinsed and dried chickpeas with olive oil until well coated.
- Place chickpeas on a baking sheet and bake 15 minutes.
- Remove chickpeas from oven and sprinkle with spices. Return to oven for an additional 10 minutes, or until desired crispiness is reached.
- Remove from oven and allow to cool slightly before eating.
Helpful Tools
Notes
Nutrition
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Leave a review for a chance to win signed copies of my cookbooks!CoMmon Questions
Baked chickpeas have 19 grams of protein per serving, which is awesome in a snack. They are not low calorie or low carb, yet they keep you full between meals or make an excellent plant-based protein addition to a salad.
The secret to getting these chickpeas extra crispy is to dry them really well, then give them a head start in the oven before adding any spices. Roast them plain with oil first so the moisture cooks off and the skins crisp up. Then toss with the seasonings at the end and return to the oven—this keeps the spices from burning and locks in that perfect crunch.
They can be. This baked chickpea recipe has 19 grams of protein per serving. It is not a low-calorie snack, but it is a filling one that will help you get from lunch to dinner. It has protein, healthy fat and carbs so your body will feel full longer, has usable energy and will not get sluggish.
No. In fact, I recommend draining and rinsing the chickpeas from the can, then patting them dry with a paper towel before coating them in oil so that they aren’t wet prior to cooking.
I made this tonight to add to Jen’s recipe of the Kale Ceasar Salad. They are extemely crunchy, full of flavor and in the kale salad acted as croutons. Garlicky in taste are the perfect pair with the cashew garlic aioli in the kale salad.
Made this for my toddler’s snack today and they were a hit! I used just a pinch of cayenne since she doesn’t like spicy (I love it) and that worked well.
Hi Olivia! So glad these are toddler approved snacks! We have a whole section of snack recipes you should check out!
Super yum! I’ve bought crunchy chickpeas from the store in the past but I like the flavors of these (and could easily use different spices if I wanted for different flavor). I had all the ingredients in the house already and made them in my air fryer on the “air roast” setting. They are pretty spicy (for me, anyway) as the recipe is written, so I might reduce the cayenne next time but not completely leave it out. But definitely will make again. Great snack also for hungry runners who crave more salty foods at this time of year when it starts to get warm.
Hi Rachel! The air fryer method is honestly the BEST when making these, super crunchy. Definitely reduce the cayenne if it’s too much, but so glad you enjoyed them!
What an easy yet tasty recipe! I love the inclusion of nutritional yeast for a slightly cheesy finish.
Hi Erin! You are so right, it gives it just that little extra oomph of goodness