Crispy Crunchy Ranch Chickpeas
The humble chickpea (aka garbanzo bean) becomes an addicting snack and/or topping in this ranch tortilla chip inspired adaptation. You might as well double the recipe because you can’t stop once you start chowing down on these crispy crunchy ranch chickpeas!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
Chickpeas are one of my favorite healthy snacks. I love the crunch of crackers and chips, but they’re not usually the most nutritious snack. Crunchy chickpeas are the perfect alternative… if they’re actually crunchy. Roasting them to crispy crunchy perfection can be a little tricky.
Tip 1: To create the flavorful crispy crunchy ranch chickpeas, start with a can (or 2, if doubling recipe) of chickpeas- rinse, drain and dry them VERY well. I lay them out on a paper towel and roll a separate paper towel over the top of them. I usually let them sit for about 10 minutes and then pat them once more. Any moisture left on the chickpeas will prevent them from getting crunchy.
Tip 2: Spread chickpeas on a baking sheet. Make sure it is large, if roasting up two cans of chickpeas. You want the chickpeas to have plenty of space and not touching. Begin roasting them in a cold oven and heat oven to 400 degrees F.
Tip 3: After 15 minutes, remove baking sheet and spray chickpeas lightly with an olive oil cooking spray or mister. You don’t want chickpeas too oily, as they will be too soggy to ever become crispy. Next, add ranch seasoning or another favorite seasoning. I love salt and cinnamon too! Gently shake or stir chickpeas around, so they are evenly coated with oil and seasoning. Put them back in the oven for about 15- 20 minutes more.
Tip 4: Last, but definitely not least- turn the oven off, but leave chickpeas in until oven has completely cooled. You can leave the oven door open for quicker cooling.
This isn’t a super quick recipe, but there’s very little hands-on time. These are best made on “food prep Sunday” while you’re working in the kitchen to create other meals. The ranch seasoning is especially tasty, but taco seasoning is also a flavorful change-up. Perfect for snacking and a great alternative to croutons on salads!
Crispy Crunchy Ranch Chickpeas
Ingredients
- 1 15 oz. can chickpeas (garbanzo beans), drained, rinsed and dried completely
- olive oil mist or cooking spray
- 2 tablespoons homemade ranch seasoning or your favorite seasonings
Instructions
- Spread dried chickpeas on a baking sheet. Begin roasting them in a cold oven and heat oven to 400 degrees F.
- After 15 minutes, remove baking sheet and spray chickpeas lightly with an olive oil cooking spray or mister. Next, add ranch seasoning or another favorite seasoning. Gently shake or stir chickpeas around, so they are evenly coated with oil and seasoning. Put them back in the oven for about 15- 20 minutes more.
- Last, but definitely not least- turn the oven off, but leave chickpeas in until oven has completely cooled. You can leave the oven door open for quicker cooling.
- Enjoy as a healthy snack or use them in a salad instead of croutons!
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Share on Pinterest with the photo below, so your friends don’t miss out on the crispy crunchy snackin’!
Check out this other delicious use for roasted chickpeas!
Roasted Cauliflower Sweet Potato Soup
Are you a chickpea fan? Have you ever tried them roasted? If so, what’s your favorite seasonings to use?
Sounds delish! Do they stay crispy after they’re cool? Can you store them or do they need to be eaten right away? Thanks for the great recipes!
Thanks, Ruby! They should stay crispy for about one week and I would store them in a baggie or other container with a lid. Enjoy!
Love this! Can’t wait to give them a try. I’ve never made homemade ranch seasoning, so that’s next on the list! Pinned 🙂
I would like to try the salt and cinnamon too. Do you have measurements for those spices? Thanks. I am trying both varieties.
I usually don’t measure, but just sprinkle on a generous amount. I would start with a sprinkle of 1 teaspoon cinnamon and 1/2 teaspoon salt. You can always add more after roasting depending on your desired taste. Enjoy!
Thank you, I will let you know how it goes.
You use just the dry ranch parts right? Like what you’d find in the hidden valley ranch mix packets? Not the actual ranch dressing.
Yes… dry. 🙂
Do you wait for the oven to reach 400 before startingthe timer for the first 15 minutes?
No, when you put the chickpeas in the oven you can go ahead and start the timer. Hope you enjoy!
Ok thanks about to make them now! Excited to try them!
Roasted chickpeas are so, SO good! They are easily one of my favorite salad toppers!
I know- love that extra crunch!