Crispy Chickpeas (Vegan)

It’s adorable that chickpeas look like little butts. They’re cute, tasty, versatile and healthy! I mean chickpeas do it all. Hummus isn’t the only chickpea snack – these crispy chickpeas are delicious and easy – perfect for your snacking needs!

I used to love eating roasted chickpeas as a snack at work. One of my favourite seasonings for them was curry powder! They were so easy to make, I would just season them and roast them in the oven until they were crispy and ready to snack! While that is still totally fine and doable, I was able to get these cooked quicker and crispier with the help of my air fryer. They are done in 20 minutes, use a very small amount of oil and you can season them however you like!

If you don’t have an air fryer, these will still turn out great roasted on a pan in the oven. An important step to making these is to make sure that the chickpeas are dry before you roast or air fry them! That way you’ll have the crispiest results, and crispy is what we want here!

I’ve seen these in the store before, but a bag of crispy chickpeas is around $5.00 and a can of chickpeas is only $1.00, so there’s almost no reason to not make them yourself. Not only is this cheaper, healthier, and more versatile, but they take almost zero time to make. Drain and dry the chickpeas, toss with a bit of oil, bake or roast and sprinkle them with your seasoning about 5 minutes before they are done.

These don’t have to be limited to snacking either – I’ve also made crispy chickpeas and used them as a gluten free and vegan salad topper (in place of croutons)! Honestly, with some fajita mix on them, I’d even put these babies on tacos. Or you could grind them up and use them as breading – get creative!

For my seasoning, I wanted something spicy, so I did paprika, ground chilis, garlic powder, salt & pepper. You can do whatever you like – curry, chipotle, Italian seasoning, ranch or even try a sweet variety with cinnamon sugar! The possibilities are endless and you can use whatever spices you have on hand at home, you can really make these your own. I season them a few minutes before they are done so that the seasoning doesn’t get burnt in the oven, this is especially important if you have sugar in your mix, but don’t worry they will still taste perfectly seasoned!

These will last in a baggie or an airtight container for a couple days (they will not make it that long though, trust me!) and the batch can be doubled or tripled as long as they are cooked in a single layer to help them get crisp!

These are a perfect snack, appetizer, salad topper and more!

  • Easy and quick to make;
  • Uses ingredients you likely have on hand;
  • Healthy alternative to chips etc.;
  • Versatile, use whatever spices you want to make them your own!
  • Uses little oil;
  • You can control the spices and salt content;
  • Cheap to make;
  • Can be roasted in the oven or air fried;
  • Vegan;
  • Crispy, spiced to perfection and delicious!

Crispy Chickpeas (Vegan)

  • 398 ml. can of chickpeas, drained
  • 1/2 tbsp. olive oil (or oil of your choice)
  • 1 tsp. ground chilis or chipotle
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • Salt & pepper to taste
  • OR your favourite seasoning blend!

Pat the drained chickpeas dry with paper towels (lightly so you don’t mash them!)

Preheat your air fryer (or oven*) to 400 fht.

Toss the chickpeas in the olive oil and arrange in a single layer in your air fryer or baking pan.

Cook for 15 minutes, stirring them or shaking them every 5 minutes to make sure they cook evenly and to check that they are not burning.

Once the 15 minute are up, sprinkle your seasoning blend on them and toss. Sprinkle whatever seasonings you like, and as much or as little as you want – these are your chickpeas!

Cook for another 5 minutes (or longer if you want them crispier). You may want them to cook them less time if your oven or air fryer is especially hot or powerful!

Eat immediately or store in an airtight container for up to 2 days.

*If you are cooking them in an oven, they will likely need to be cooked for longer. *

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