Crispy Chickpeas {Stovetop, Oven, or Air Fryer}


Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Crispy chickpeas are are crisp on the outside, and creamy inside. Seasoned with dried spices they make a great snack on their own or try adding them to salads, tacos, or baked sweet potatoes.

crispy chickpeas over plain yogurt in a blue and white bowl

Almost every recipe benefits from something with some crunch. I love the crunch of tortilla strips, candied almonds, and wonton strips. But the leader of the bunch might be crispy chickpeas. They’re packed with protein, can be seasoned any way you want, and are easy to make.

I toss my chickpeas in a spice mixture that is sweet, salty, and a bit smoky. I always take a cue from Bon Appétit and finish them with fresh citrus – lemon or lime will work. These are the best right after they’ve been made but can be stored at room temperature for 3 to 4 days. Honestly, we usually end up eating these piping hot right after they’re made – it’s hard to resist them for much longer.

Here’s how to cook them using any method you’d like.

Want to save this recipe?
Get it emailed to you directly! Enter your email below.
overhead image of crispy chickpeas in a skillet

How to Make Crispy Chickpeas

  1. Dry the chickpeas – Rub them dry using a clean dishtowel or paper towels. (They must be very dry in order to get crisp.)
  2. Toss in oil – Toss dry chickpeas with a neutral oil like grapeseed, avocado, or vegetable oil.
  3. Toss with seasoning – Toss chickpeas with dried spices or dried herbs and salt and pepper.
  4. Cook chickpeas – Cook chickpeas until they are very dry and golden- crisp on the outside. Do this in a skillet at medium-high for 8 to 10 minutes, in the oven at 425°F for 20 to 30 minutes, in the air fryer at 375°F for 12 to 16 minutes.
  5. Add citrus – Top chickpeas with lemon or lime juice and zest.
  6. Let the chickpeas cool slightly (if you can stand to wait!).
drizzling oil over chickpeas in a glass bowl

Make sure they are dry

The key to crispy chickpeas is to get them very dry. Dry them well to remove any moisture on the outside of the chickpeas. Next, be sure to cook them until they have released all of the moisture they are holding inside.

Pin this now to save it for later

Pin It Now
uncooked chickpeas on a gray dishtowel

Oven Instructions

Spread chickpeas out on a parchment-lined sheet pan and bake at 425°F for 20 to 30 minutes, shaking the pan a few times during cooking.

Stovetop Instructions

Cook chickpeas in a skillet over medium-high heat with a Tablespoon of oil, shaking the pan every few minutes for 8 to 10 minutes total.

Air Fryer Instructions

Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.

overhead image of crispy chickpeas over yogurt in a blue and white bowl

Why does the cooking time vary?

As the chickpeas cook (using any method), they will release moisture. This is why they pop and sizzle as they release water during cooking. The more water that is cooked out of them, the crispier they will be. Because the amount of moisture inside the chickpeas will vary, they may take more or less time to cook.


Can I skip the sugar?

Absolutely. As written, these are not noticeably sweet but they have a hint of sweetness that balances the spices. Feel free to omit the sugar – no other changes are needed.

Can I use dried chickpeas?

Yes. Food52 has great tips for cooking chickpeas from dried. Once they are cooked to tender, dry them well before cooking them to get crispy chickpeas.

How long can I store them?

They will be the most crispy if you eat them right away and will soften as they sit. Store them, covered at room temperature for 3 to 4 days.

Garbanzos vs. Chickpeas

These are two names for the same thing. Use them interchangeably in recipes that call for garbanzo beans or chickpeas.

overhead image of salad with boiled eggs, chickpeas and feta in a white bowl

Ways to Use Crispy Chickpeas

More Snack Recipes

Pin this now to save it for later

Pin It Now
square image of crispy chickpeas over yogurt in a blue and white bowl
4.05 from 41 votes

Crispy Chickpeas {Oven, Stovetop, and Air Fryer} Recipe

Seasoned with dried spices, crispy chickpeas make a great snack on their own or try adding them to salads, baked sweet potatoes, or serving them over yogurt, whipped feta, or hummus as a vegetarian dish. 
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4


  • Mixing Bowl
  • Saute Pan or Skillet
  • Slotted Spoon


  • 1 15 ounce can Chickpeas or Garbanzo Beans drained and rinsed
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 Tablespoons Cooking Oil use vegetable, grapeseed, avocado, or another neutral oil
  • Zest and Juice from 1/2 Lemon or Lime


  • Rub the chickpeas in a clean dishtowel until they are very dry.
  • Toss chickpeas with 2 Tablespoons oil until evenly coated. Sprinkle paprika, chili powder, sugar, salt, and black pepper over top and stir gently.
  • Cook chickpeas using one of the following methods:
  • Oven: Preheat oven to 425°F. Spread chickpeas out on a parchment-lined sheet pan. Bake, shaking the pan a few times during cooking for 20 to 30 minutes.
  • Stovetop: Heat a skillet over medium-high heat. Add a Tablespoon of oil (not in ingredients list). Add chickpeas and cook, shaking the pan every few minutes for 8 to 10 minutes total. Transfer chickpeas to a paper towel-lined plate.
  • Air Fryer: Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.
  • Top chickpeas with lime or lemon zest and juice.
  • Allow chickpeas to cool slightly before serving.


Make Ahead: The chickpeas will be the most crispy if served right away. They will lose their crispness the longer they sit. However, these can be made ahead and stored, covered at room temperature for 3 to 4 days. 


Calories: 171kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 312mg | Potassium: 225mg | Fiber: 5g | Sugar: 4g | Vitamin A: 807IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 171
Keyword: easy side dish, easy snack, gluten free, vegetarian
Like this? Leave a comment below!Jump to Comments

This post was originally written in 2013 and was updated with new photos and instructions in June, 2022.

crispy chickpeas in a white bowl
Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.05 from 41 votes (36 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi Jess,

    I peeled half of the chickpeas 🙂. Do you think it is better to use a stainless steel pan over a non-stick pan? They tasted delicious (wish they were crispier on the outside. I read all of the previous comments).

    Thank you!

    1. Hi Maria – the pan can definitely make a difference, so it’s worth trying. Some nonstick pans are okay to get pretty hot but a stainless steel or cast iron will definitely let you get them to a piping hot temp before the chickpeas are added. Very dry chickpeas can also help – the drier they are the more they’ll crisp up in the hot oil.

  2. Am in Chile, where they sell garbanzos already peeled. Now I understand why. Grew up eating crispy channa, ready made. Eager to try this tomorrow. Always thought it would be more complicated.

  3. To peel (de-skin) chickpeas, put them in a large pot of water and just lightly squeeze handfuls together. The chickpeas rubbing against each other will separate skin from bean and skin floats to top so you can skim skins off. Takes about 2 min per can.

  4. 5 stars
    Fantastic! I took the time to peel the canned chick peas. Did about half the can just to try the recipe (and I got impatient). Made a much smaller amount of the spice mix (just did it by feel based on published proportions). Used a cast iron skillet to sauté the chickpeas. Took a bit longer than 5 minutes to get a crust, but I don’t think I had the pan was hot enough at first. Shook them in the spice mix. Super crunchy and flavorful. Served with an okra and tomato sauté dish and cheese quesadillas. Will be making again. I was careful to pat peas dry with towel before cooking.

  5. BA recipe this is based on says to fry 15-20 minutes, not five? I’m confused. BIG difference. I’ve tried a number of recipes that are oven baked, and never get crispy satisfaction. Now resigned to frying. Will try.

    1. Hi Jacqueline – definitely a big difference and it honestly can depend on the brand of chickpeas. Goya or Bush’s garbanzos are my favorite and they are super tender – I think they get super crispy in 5 minutes. The heat under the pan does matter though, so give them as long as they need until crisp. I’m totally with you though – I have never had success in the oven. Stovetop for the win for sure!

    1. Hi Kara – the only time I’ve had this happen is when the chickpeas were quite damp when I cooked them. It’s possible that they needed to be really thoroughly dried before hand, but it also may be totally out of your control. Some brands of chickpeas just have a tendency to retain more moisture that continues to release as they cook, which prevents the outside from getting crisp. It might be as simple as trying a different brand of chickpea!

  6. 5 stars
    OH, MY, GOD! Did a double batch of these and thank goodness I did! Couldn’t slow down enough eating them to add the lime, but once I take a breath, I will. The spice mix is going on everything in the future!

    1. Awesome! So glad you liked them, Diane! (I use that same spice mix all the time! I just put it on roasted chicken thighs last week!)