Crispy chickpeas are a high protein, high fiber snack. Here’s how to make them crisp and delicious every time. 

I’m sure if our conscience didn’t get the better of us, Dan and I would eat loads of crispy, salty, addictive potato chips every single day. Instead, I’m always looking for other snacks that will satisfy the crunch, the salty but also deliver plant-based protein and fiber, too. If you love bites that feel like potato chips as much as we do but want something better (you do!), crispy chickpeas are about to be your new favorite way to snack! 

Making these is a breeze! Made with basic ingredients you can find in all grocery stores, this simple recipe turns a can of chickpeas (garbanzo beans) into oven-roasted chickpeas or air fryer crispy chickpeas with loads of different flavors. They’re perfect on salads as a crouton substitute, on grain bowls or falafel bowls, or my favorite way: by the handful straight off the baking sheet.

Notes about the Ingredients

• Chickpeas: Canned chickpeas are convenient and deliver consistent results. Drain and rinse well. One can is about 1 1/2- 2 cups and the recipe is forgiving within this quantity. If you prefer dry chickpeas, cook them from scratch until just tender, but be sure they are not mushy. Drier beans equal a crispier texture, so cook, drain thoroughly, and let them air-dry before roasting.
• Oil: The oil provides some richness and helps the seasonings adhere to the chickpeas. This is the place for your fruity, bold extra virgin olive oils! Don’t drench—about 1 teaspoon per can of chickpeas is ideal.
• Seasonings: Try a mix of fine sea salt, garlic powder, and onion powder. Other options include with 7 spice (baharat), smoky paprika, chili powder, za’atar, curry powder, or garam masala for a warming, complex finish. Learn more about my favorite, za’atar, in my post What is Za’atar, and How to Cook with it. Add delicate spices and fresh citrus zest after cooking so they don’t scorch.

Expert Tips

• Dry, dry, dry: Moisture is the enemy of crisp. After rinsing, spread the garbanzo beans on paper towels, roll gently with a clean dish towel, and remove any loose skins. The drier they start, the better they finish.
• Peel for extra crunch: Removing chickpea skins is optional, but shedding those loose skins leads to an even crispier texture and less popping in the oven or air fryer.
• Use a single layer: Crowding causes steaming. On the baking sheet, give them space so they roast, not stew. If needed, use two pans.
• Preheat thoroughly: A fully hot oven or air fryer jump-starts crisping. Place the baking sheet in the oven during preheat for extra sizzle.
• Season twice: Salt lightly before roasting, then again after cooking to lock in flavor.
• Cooling matters: Let crispy chickpeas cool completely to room temperature on the baking sheet or in the air fryer basket so steam doesn’t soften them.

Variations

All of these flavorings work great; be sure to add any flavoring after the chickpeas come out of the oven but are still hot.

• Classic savory: Olive oil, garlic powder, onion powder, salt, pepper.
• Arabic: Olive oil and 7 Spice or Za’atar (my favorite) with a pinch of fine sea salt.
• Smoky paprika: Add paprika and a pinch of cumin; finish with flaky salt.
• Herby lemon: Toss hot chickpeas with lemon zest, dried oregano, and a drizzle of olive oil.
• Curry spice: Garam masala, turmeric, and a dash of chili powder. Squeeze lime over just before serving.
• Everything bagel: Sesame seeds, poppy seeds, dried minced garlic, onion, salt.
• Sweet heat: Cinnamon, cayenne, and a touch of brown sugar after roasting.
• Ranch-inspired: Dried dill, parsley, garlic powder, onion powder, and salt.
• Cheese-ish vegan: Nutritional yeast and smoked paprika after roasting.

Air Fryer Crispy Chickpeas

• Prep: Rinse, drain, and dry as above. Lightly coat with olive oil and season.
• Cook: 390°F for 12–16 minutes, shaking every 4–5 minutes. Watch the last few minutes; different air fryer models vary.
• Finish: Season to taste and cool to room temperature for maximum crunch.

Oven Method (Oven-Roasted Chickpeas)

• Preheat to 400°F. Line a baking sheet with parchment paper.
• Spread chickpeas in a single layer. Roast 25–35 minutes, shaking the pan every 10 minutes.
• Chickpeas are done when deeply golden and audibly crisp. Season again and cool fully.

Using Dry Chickpeas

To work with chickpeas from dry, soak 1 cup dry chickpeas overnight. Drain, then simmer in fresh water until just tender, 45–60 minutes. Drain very well and let steam off until surface-dry. Proceed with roasting or air frying. Because home-cooked beans can vary in moisture, you may need a few extra minutes to reach peak crunch.

Storage

Cool the roasted chickpeas completely before storing, then place in an airtight container without trapping residual steam. For the best texture, store at room temperature up to 3–4 days. Avoid the fridge, which softens them. If they lose crunch, re-crisp on a baking sheet at 350°F for 5–8 minutes or in the air fryer at 360°F for 3–5 minutes.

Make-ahead tip: Keep the seasonings separate and toss on hot chickpeas right after reheating to refresh flavors.

Make a double batch—future you will thank you the next time a slaty chip craving hits. These healthy snacks are endlessly adaptable, easy to make, and way too good to keep just for salads.

More Snacks like this

Try my incredibly good Olive Oil Chex Mix with 7 Spice to get tons of crunch and flavor with that Arabic spice we love.

Make a batch of your own Homemade Caramel Corn using Stovetop Popcorn!

Learn all about chickpeas in my many posts, including How to Cook Chickpeas and how to make the creamiest, dreamiest homemade Hummus recipe.