File R-001SnackFiled 11 October 2026
Crispy Roasted Garbanzo Beans
The whole method is two rules: dry the beans completely, and season them after they roast. Wet beans steam. Spices added early burn.
Also searched for as: crispy roasted chickpeas crispy roasted garbanzo beans
- Prep10 min
- Cook30 min
- Total40 min
- Makes4
Ingredients
- 2 cans (15 oz each) garbanzo beans
- 1½ tablespoons olive oil
- ½ teaspoon fine salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
Method
- Heat the oven to 425°F and line a rimmed sheet pan with parchment.
- Drain and rinse the beans. Roll them in a clean kitchen towel until fully dry, and pick out any loose skins.
- Toss the beans with the olive oil and salt on the pan, then spread them out in a single layer.
- Roast for 25 to 35 minutes, shaking the pan every 10 minutes, until deep golden. They should rattle when you shake the pan.
- Toss with the paprika, garlic powder, and cumin as soon as they come out.
- Let them cool on the pan for 10 minutes. They finish crisping as they cool.
Notes on File
- Best the day they are made. Store leftovers loosely covered at room temperature; a sealed container softens them.
- Other seasonings to add after roasting: za'atar, chili-lime, cinnamon and sugar, or ranch powder.