How to make Crispy Chickpeas

A plate of crispy chickpeas with seasoning.

5 from 1 vote

Today, we're diving into the simple art of making crispy chickpeas! In just 15 minutes, you can whip up a crunchy, flavorful snack that’s perfect on its own or as a tasty topping for salads and bowls.

Course Side Dish, Snack

Cuisine American

Keyword crispy chickpeas, how to make crispy chickpeas

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 269kcal

Author Sue Ringsdorf

Ingredients

15 oz chickpeas - strained and patted dry
3 Tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon cumin - or try another seasoning!
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.
Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.
3 Tablespoons olive oil, 15 oz chickpeas
Add seasonings. Remove pan from heat, add seasonings – salt, pepper, and seasonings of your choice – and stir well. I also used onion powder and cumin, but make them your own.
1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon cumin
Serve. These are great as a little snack, but we often add them to salads or bowls.

Notes

These are best consumed immediately, or on the first day.
Don't cover leftovers tightly. Just place a paper towel loosely over the top.

Nutrition