I finally cracked the technique for a Crispy Chickpea Snack that keeps its structure after baking by using one surprising pantry staple.

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I’ve been obsessed with making chickpeas that actually stay crispy and crunchy. After too many batches that went soggy I figured out a handful of weird tricks that work every time, and yeah theyre a little addicting.

I toss chickpeas with a hit of smoked paprika so they taste like snackable magic, then I let them do their thing. People keep searching How To Make Crispy Chickpeas and I get texts about a Crunchy Chickpea Snack everyone loved.

Seriously, I eat them straight from the jar and then wonder where the time went. Try one and youll know what I mean.

Ingredients

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Chickpeas: packed with protein and fiber, they stay crunchy and keep you full longer
Cornstarch or arrowroot powder: helps crisp coating, absorbs moisture so chickpeas stay crunchy
Baking powder: adds lightness and extra crisp, not the salty chemical taste some dont like
Olive or avocado oil: promotes browning and crisping, healthier fats that add subtle flavor
Smoked paprika: gives warm smoky depth, makes savory punch without extra salt
Garlic powder: concentrated garlic taste, more consistent than fresh so all beans taste good
Lemon zest: brightens flavors and cuts oiliness, tiny bit goes a long long way

Ingredient Quantities

2 (15-ounce) cans chickpeas, drained (about 3 1/2 cups)

1 tablespoon cornstarch or arrowroot powder

1/2 teaspoon baking powder (aluminum free)

2 tablespoons olive oil or avocado oil

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper, optional

1/2 teaspoon ground cumin, optional

Zest of 1 lemon, optional

How to Make this

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1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper or use a light coat of oil so they wont stick.

2. Drain and rinse the chickpeas well, then spread them on a clean kitchen towel and rub gently to remove as many loose skins as you can. Pat very dry with paper towels, then let them sit a few minutes to air dry so theres minimal surface moisture.

3. Transfer the dried chickpeas to a large bowl. Sprinkle 1 tablespoon cornstarch or arrowroot powder and 1/2 teaspoon aluminum free baking powder over them. Toss or shake the bowl until each chickpea has a thin, even dusting.

4. Add 2 tablespoons olive oil or avocado oil and toss so the coating becomes a light paste that clings to the chickpeas.

5. Mix in 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and if you want heat add 1/4 teaspoon cayenne and 1/2 teaspoon ground cumin. Toss well so the spices are evenly distributed.

6. Spread chickpeas in a single layer on the prepared sheet, leaving space between them so hot air can circulate. Dont overcrowd the pan; use a second sheet if needed.

7. Roast at 425°F for 30 to 40 minutes, shaking or stirring every 10 minutes so they brown evenly. Watch closely the last 5 minutes because they can go from perfect to burnt quick. You want deep golden brown and crisp.

8. When they look nicely browned and feel crunchy, remove from oven and immediately zest one lemon over them if using, then give a quick taste and adjust salt if needed.

9. Let the chickpeas cool completely on the baking sheet before eating or storing, they firm up as they cool. Store in an airtight container at room temp for up to 3 to 4 days. If they soften, reheat in a 350°F oven for 5 to 10 minutes to re-crisp.

Equipment Needed

1. Rimmed baking sheet for roasting
2. Parchment paper or silicone baking mat to prevent sticking
3. Large mixing bowl to toss chickpeas with cornstarch oil and spices
4. Colander or fine mesh strainer for draining and rinsing the cans
5. Clean kitchen towel and paper towels to rub off skins and dry the beans
6. Measuring spoons for cornstarch baking powder spices salt and oil
7. Microplane zester or small grater for lemon zest
8. Spatula or tongs to spread and turn chickpeas on the sheet
9. Oven mitts for removing hot pans
10. Airtight container for storing the cooled crunchy chickpeas

FAQ

Q: How do these chickpeas stay crispy and not go soggy?
A: Dry them really well after draining, toss with cornstarch and baking powder, spread in one layer on a wire rack or tray, roast hot until golden and let cool completely on the rack, that trapped steam is gone so they stay crunchy. I know it sounds picky but it works.

Q: Can I use canned chickpeas vs dried cooked ones?
A: Yes both work. Canned are easiest, just rinse and pat dry. If you use dried ones cook them until tender not mushy, cool and dry them very well before coating then roast a bit longer so they crisp up.

Q: Do I have to peel the skins off the chickpeas?
A: No you do not have to but if you want extra crunch rub the beans in a towel to slip off some skins, it makes them crispier but is extra work. I usually leave some skins on, still tasty.

Q: Can I make these in an air fryer?
A: Yep, spread in a single layer and cook at about 400 F for 12 to 16 minutes shaking every 4 to 5 minutes, watch so they dont burn. They crisp fast in an air fryer.

Q: How long will they stay crispy and how should I store them?
A: Best eaten within 2 or 3 days stored in an airtight container at room temp. If they soften you can recrisp in a 300 F oven for 8 to 10 minutes or pop them back in the air fryer for a few minutes.

Q: Can I change up the seasonings or leave out the baking powder?
A: You can swap spices all day long, smoked paprika, cumin, lemon zest, garlic are great. Try not to skip the baking powder, it helps make the shells puffy so they get crunchier. Cornstarch or arrowroot both work for the coating.

CRISPY CRUNCHY CHICKPEAS THAT STAY CRISPY Recipe Substitutions and Variations

Cornstarch or arrowroot powder — swap with potato starch (use 1:1; extra crisp), tapioca starch (1:1; crisp but can get slightly chewy if overcooked), or white rice flour (use about 1 1/4 times the amount; milder flavor).
Baking powder — make a quick substitute with baking soda + cream of tartar: for 1 tsp baking powder use 1/4 tsp baking soda plus 1/2 tsp cream of tartar, so for this recipe’s 1/2 tsp use about half that. Don’t use baking soda alone or the chickpeas will taste soapy.
Olive oil or avocado oil — use any neutral, high smoke point oil like grapeseed or sunflower for best crisping; light olive oil is okay too. Melted coconut oil will work but it can add a faint coconut flavor.
Smoked paprika — if you don’t have it use sweet paprika plus a pinch of chipotle powder or smoked salt for smokiness, or swap with ancho or chipotle chili powder for a deeper, smoky heat.

Pro Tips

– Make dryness your religion. Rub off as many loose skins as you can, pat super dry with paper towels, then let them sit a few minutes so surface moisture evaporates. If they’re even a little damp they’ll steam not crisp.

– Get the coating right, not heavy handed. The cornstarch + a little oil should make a thin paste that just clings, not a gooey mess. Use aluminum free baking powder for lift and extra crunch, but don’t overload it or the taste can get odd.

– Give them room to breathe. Spread in a single layer, don’t crowd the pan, and use a second sheet or rotate racks halfway. Shake every 10 minutes and watch the last 5 minutes closely because they go from perfect to burnt super fast.

– Finish and store smart. Zest the lemon right off the hot chickpeas so the oils bloom, then let them cool completely on the sheet to firm up. Store airtight at room temp and if they soften later, reheat 350 F for 5 to 10 minutes to re-crisp.

CRISPY CRUNCHY CHICKPEAS THAT STAY CRISPY Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally cracked the technique for a Crispy Chickpea Snack that keeps its structure after baking by using one surprising pantry staple.

Servings

servings

Calories

277

kcal

Equipment: 1. Rimmed baking sheet for roasting
2. Parchment paper or silicone baking mat to prevent sticking
3. Large mixing bowl to toss chickpeas with cornstarch oil and spices
4. Colander or fine mesh strainer for draining and rinsing the cans
5. Clean kitchen towel and paper towels to rub off skins and dry the beans
6. Measuring spoons for cornstarch baking powder spices salt and oil
7. Microplane zester or small grater for lemon zest
8. Spatula or tongs to spread and turn chickpeas on the sheet
9. Oven mitts for removing hot pans
10. Airtight container for storing the cooled crunchy chickpeas

Ingredients

2 (15-ounce) cans chickpeas, drained (about 3 1/2 cups)
1 tablespoon cornstarch or arrowroot powder
1/2 teaspoon baking powder (aluminum free)
2 tablespoons olive oil or avocado oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon ground cumin, optional
Zest of 1 lemon, optional

Directions

Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper or use a light coat of oil so they wont stick.
Drain and rinse the chickpeas well, then spread them on a clean kitchen towel and rub gently to remove as many loose skins as you can. Pat very dry with paper towels, then let them sit a few minutes to air dry so theres minimal surface moisture.
Transfer the dried chickpeas to a large bowl. Sprinkle 1 tablespoon cornstarch or arrowroot powder and 1/2 teaspoon aluminum free baking powder over them. Toss or shake the bowl until each chickpea has a thin, even dusting.
Add 2 tablespoons olive oil or avocado oil and toss so the coating becomes a light paste that clings to the chickpeas.
Mix in 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and if you want heat add 1/4 teaspoon cayenne and 1/2 teaspoon ground cumin. Toss well so the spices are evenly distributed.
Spread chickpeas in a single layer on the prepared sheet, leaving space between them so hot air can circulate. Dont overcrowd the pan; use a second sheet if needed.
Roast at 425°F for 30 to 40 minutes, shaking or stirring every 10 minutes so they brown evenly. Watch closely the last 5 minutes because they can go from perfect to burnt quick. You want deep golden brown and crisp.
When they look nicely browned and feel crunchy, remove from oven and immediately zest one lemon over them if using, then give a quick taste and adjust salt if needed.
Let the chickpeas cool completely on the baking sheet before eating or storing, they firm up as they cool. Store in an airtight container at room temp for up to 3 to 4 days. If they soften, reheat in a 350°F oven for 5 to 10 minutes to re-crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.