Crispy Baked Garbanzo Beans (Chickpeas)
These crispy baked garbanzo beans are flavorful, crunchy, and full of plant-based protein. They make a great snack or salad topper.
Ingredients
- 15 ounce can of garbanzo beans or chickpeas
- 1 tablespoon olive oil or avocado oil
Seasoning (or use 1 ½ teaspoons seasoning of choice + salt)
- ½ teaspoon diamond crystal kosher salt reduce by half if using anything else
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350℉/180℃. Drain canned garbanzo beans and rinse under cold water.
- Thoroughly dry the garbanzo beans with an absorbent clean kitchen towel or paper towel. Pat them dry by gently rubbing the towel back and forth. Remove as much moisture as you can, then spread the beans out on the towel to further dry out for an additional 10-15 minutes. Discard any skins that fall off or are loose.
- Place the dried garbanzo beans into a mixing bowl and toss with the olive oil and seasonings of choice until well-coated.
- Spread out the seasoned garbanzo beans into a single layer onto a rimmed baking sheet (no parchment paper necessary). Bake them for 20 minutes, shake the pan, and rotate it, then bake for another 20 minutes. Do a crunch taste test and add an additional 3-5 minutes if needed. They'll continue to crisp up as they cool.
- These are best eaten the day you make them. If you have leftovers, store them in a bowl with a clean kitchen towel loosely over the top at room temperature. To crisp them back up, put them back in the oven for 10 minutes at 350ºF/180℃.
Notes
Don't skip the additional 10-15 minutes of drying time. Excess moisture means they won't crisp up as much. I've made them multiple times, and the extra drying time is the key to crispy garbanzo beans.
No parchment paper is needed. Usually when it comes to baking, parchment paper or silicone baking mats are helpful, but for this recipe, direct contact with the hot pan helps them further crisp up.
Use any seasoning you'd like such as DIY taco seasoning, Italian seasoning, or just salt and pepper. If going the sweet route, wait until after they've finished baking to toss with a little more oil and granulated sugar so the sugar doesn't burn in the oven.