These little golden nuggets are healthy , high-protein , and addictively snackable — perfect as a standalone munch, salad topper, or even a crunchy garnish for creamy soups.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 5 minsCook Time 35 minsTotal Time 40 minsBase
1 can chickpeas
1 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Optional Seasonings (Choose 1–2 or mix)
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp garlic powde
¼ tsp cayenne pepper or chili powder
½ tsp za’atar or curry powde
1 tsp nutritional yeast
Prep the Chickpeas
1
Drain and rinse the canned chickpeas thoroughly under cold water.
Pat dry very well using a clean towel or paper towels. Remove any loose skins (optional, but helps crisp them).
Let them air dry for a few minutes while you preheat the oven or air fryer.
Toss with Oil & Seasoning
2
Transfer chickpeas to a mixing bowl.
Drizzle with 1 tbsp olive oil , and toss to coat.
Sprinkle with:
Option A: Oven-Roasted Crispy Chickpeas
3
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment or leave it bare for max crisp.
Spread chickpeas in a single layer , spacing them out.
Roast for 35–40 minutes , shaking the pan or stirring every 10–15 minutes.
Remove when golden, crunchy, and just starting to darken.
Cool on the pan — they crisp further as they cool.
Option B: Air Fryer Crispy Chickpeas
4
Preheat air fryer to 375°F (190°C) if your model requires it.
Add chickpeas to the basket in a single layer.
Air fry for 15–18 minutes , shaking the basket every 5 minutes.
Check for doneness — golden and crunchy all over. Adjust time as needed.
Post-Bake Flavor Boost (Optional)
Tips & Variations
6
Make them extra crispy: After rinsing, remove as many chickpea skins as possible.
Batch it up: Double the recipe — just use 2 trays or air fry in batches.
Want it oil-free? Toss with seasoning only and roast dry — less crisp, but still tasty.
Want a sweet version? Roast plain with oil + salt, then toss warm chickpeas with cinnamon and coconut sugar post-bake.
Serving Suggestions
7
As a crunchy snack (on their own)
Over salads in place of croutons
On soups like tomato, butternut squash, or lentil
Tossed with popcorn for a savory-salty snack mix
As part of a mezze board with olives, hummus, and pita chips
Ingredients Base
1 can chickpeas
1 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Optional Seasonings (Choose 1–2 or mix)
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp garlic powde
¼ tsp cayenne pepper or chili powder
½ tsp za’atar or curry powde
1 tsp nutritional yeast
Directions Prep the Chickpeas
1
Drain and rinse the canned chickpeas thoroughly under cold water.
Pat dry very well using a clean towel or paper towels. Remove any loose skins (optional, but helps crisp them).
Let them air dry for a few minutes while you preheat the oven or air fryer.
Toss with Oil & Seasoning
2
Transfer chickpeas to a mixing bowl.
Drizzle with 1 tbsp olive oil , and toss to coat.
Sprinkle with:
Option A: Oven-Roasted Crispy Chickpeas
3
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment or leave it bare for max crisp.
Spread chickpeas in a single layer , spacing them out.
Roast for 35–40 minutes , shaking the pan or stirring every 10–15 minutes.
Remove when golden, crunchy, and just starting to darken.
Cool on the pan — they crisp further as they cool.
Option B: Air Fryer Crispy Chickpeas
4
Preheat air fryer to 375°F (190°C) if your model requires it.
Add chickpeas to the basket in a single layer.
Air fry for 15–18 minutes , shaking the basket every 5 minutes.
Check for doneness — golden and crunchy all over. Adjust time as needed.
Post-Bake Flavor Boost (Optional)
Tips & Variations
6
Make them extra crispy: After rinsing, remove as many chickpea skins as possible.
Batch it up: Double the recipe — just use 2 trays or air fry in batches.
Want it oil-free? Toss with seasoning only and roast dry — less crisp, but still tasty.
Want a sweet version? Roast plain with oil + salt, then toss warm chickpeas with cinnamon and coconut sugar post-bake.
Serving Suggestions
7
As a crunchy snack (on their own)
Over salads in place of croutons
On soups like tomato, butternut squash, or lentil
Tossed with popcorn for a savory-salty snack mix
As part of a mezze board with olives, hummus, and pita chips
Crispy Chickpeas (Oven or Air Fryer)
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