These crunchy chickpeas are my vegetarian daughter's favorite snack for when she wants something crispy, savory and salty. Ready in 45 minutes in the oven or 20 minutes in the air fryer, they disappear in less time than it takes to make them.
I make them in the air fryer with a parchment-lined basket, but baking them in a conventional oven is just as easy.
Ingredients:
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Instructions
Prep the Chickpeas
Drain and rinse the chickpeas using a mesh strainer. Gently pat dry with paper towels.
Don't skip this step!
Dry chickpeas = crispier results.
Preheat and Bake
- Preheat the oven at 400°For air fryer to 375°F.
- Spread the dried chickpeas out in a single layer on a prepared baking sheet.
- Lightly coat them with olive oil or cooking spray and toss to coat.
- Bake for 30 minutes in the oven or 15 minutes in the air fryer, shaking the pan halfway through for even crisping.
Season
- Remove the pan and sprinkle on the dry ranch seasoning and grated Parmesan.
- Toss everything together so the chickpeas are well coated.
Second Bake
Return to the oven and bake for another 5-10 minutes, keeping a close eye so they don't burn.
Cool and Serve
Let the chickpeas cool slightly, they'll continue to crisp as they cool. Enjoy warm or store once fully cooled.
Did you make this recipe?
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Make Ahead Tips
These are best fresh, but you can absolutely prep them ahead.
- Dry the chickpeas and store them in the fridge a day in advance.
- You can also pre-mix your seasoning blend for faster assembly.
- After baking, let them cool completely before storing to avoid sogginess.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Tips
To keep them crisp:
- Store in an airtight container at room temperature.
- Add a small paper towel inside the container to absorb any moisture.
- Best eaten within 3-4 days, though they're usually gone before then!
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
If your chickpeas came out soft, it's likely because they weren't dried thoroughly before roasting or weren't baked long enough. Make sure to pat them dry well and give them time to air-dry. Also, cool them completely before storing.
Absolutely! Just make sure they're fully cooked and dried thoroughly before baking. Canned chickpeas are just quicker.
Not necessarily. You can roast them with the skins on, but removing any loose skins can help them get crispier and improve the texture. **I don't remove the skins but do what you feel is best***
Ingredients
- 1 can chickpeas 16 ounce (drained, rinsed, patted dry)
- Cooking spray or olive oil
- 1 ½ Tablespoon Ranch Seasoning
- 2 Tablespoon Grated Parmesan Cheese
Instructions
Oven Instructions
- Preheat the oven to 400°F.
- Using a strainer, rinse and drain the chickpeas. Pat them gently with paper towels and air-dry until completely dry.1 can chickpeas
- Discard any of the outer skins that may fall off.
- Spread the chickpeas on a baking sheet and drizzle with olive oil. Bake in the oven for 30 minutes, shaking them up halfway through.Cooking spray or olive oil
- Sprinkle the ranch seasoning and grated parmesan cheese. Toss until everything is coated.1 ½ Tablespoon Ranch Seasoning, 2 Tablespoon Grated Parmesan Cheese
- Bake for another 5-10 minutes until the chickpeas are crisp. Serve and enjoy!
Air Fryer Instructions
- Preheat the air fryer to 375°F.
- Using a strainer, rinse and drain the chickpeas. Pat them gently with paper towels and air-dry until completely dry.
- Spread the chickpeas in an air fryer basket lined with a parchment liner and drizzle with olive oil. Bake in the oven for 20 minutes, shaking them up halfway through.
- Sprinkle the ranch seasoning and grated parmesan cheese. Toss until everything is coated.
- Bake for another 5-10 minutes until the chickpeas are crisp. Serve and enjoy!
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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