How to Make Crunchy Chickpeas
These Crispy Chickpeas are the perfect healthy and salty snack. They’re gluten-free, dairy-free, vegan, crunchy, and take just 5 minutes to prep! Sharing both air fryer chickpeas and oven roasted in this tutorial!
Servings: 3 cups
Ingredients
- 2-15 oz cans chickpeas
- 2 tablespoon oil divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin optional
- 1/2 teaspoon garlic powder optional
- Zest from 1 lemon optional
Instructions
- Oven Directions
- Pre-heat oven to 350 degrees.
- Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
- Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.
- Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.
- Let cool.
- Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.
- Air Fryer Directions
- Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
- Heat air fryer to 390ºF and spray with avocado oil spray.
- Air fry the chickpeas for 15 minutes, shaking the basket every five minutes until golden brown and crunchy!
- Place your crunchy chickpeas into a bowl, drizzle with a teaspoon or so of olive oil, and season while they are still hot. Seasoning them before cooking can result in burnt spices (for oven and air fryer).
- Let cool.
- Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.
Notes
- Read post for extra tips.
- We've experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don't want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn't essential, but a trick we accidentally discovered. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.