Chili Crisp Chickpeas

Sure, you could grab a bag of roasted chickpeas from the snack aisle, but making them at home is easy. Plus, nothing beats the taste of crunchy chickpeas warm from the oven. This chili crisp chickpea recipe, shared by Taste of Home reader Julie Ruble of Charlotte, North Carolina, uses just two pantry staples—canned chickpeas and chili crisp sauce—to make a simple, protein-packed snack you can whip up whenever a savory craving strikes.

The key to perfectly golden, crispy chickpeas is to drain and dry them well before roasting them. While they’re still hot from the oven, toss them with chili crisp for fiery heat, extra texture and savory depth in every bite. Enjoy them by the handful, sprinkle them over salads, or use them to add crunch to soups and grain bowls. After trying these fresh and crispy chickpeas, you may never go back to the store-bought kind again.

Ingredients for Chili Crisp Chickpeas

• Chickpeas: Canned chickpeas are a quick, convenient shortcut compared to cooking dried beans from scratch. They’re packed in their starchy cooking liquid, known as aquafaba, so be sure to rinse them well to remove excess sodium. Drain them well and pat them as dry as you can with paper towels to help them crisp up in the oven. The drier they are, the crispier they’ll get.
• Chili crisp: Some chili crisp brands are garlicky and mild, while others deliver serious heat, so choose your favorite and adjust the recipe to taste. Roasting the chickpeas with a spoonful of strained oil from the jar keeps those flavorful bits of garlic and chili flakes from burning in the oven, while still infusing the chickpeas with bold, savory heat. After baking, toss the warm chickpeas with another full spoonful of chili crisp, including both the oil and solids for maximum crunch and flavor.

Directions

Step 1: Season the chickpeas

Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment, and add the drained and thoroughly dried chickpeas to it. Strain 1 tablespoon of oil from the chili crisp, aiming for just the oil and leaving the chili flakes behind (they can scorch in the oven). Drizzle the oil over the chickpeas.

Toss the chickpeas with the oil until they’re evenly coated.

Editor’s Tip: Don’t skip drying the chickpeas! Any lingering moisture will create steam in the oven, which keeps them from turning crispy.

Step 2: Roast them until they’re crispy

Spread the chickpeas in a single layer on the prepared baking sheet. Remove and discard any loose skins. Bake them for 35 to 40 minutes, stirring every 15 minutes, until the chickpeas are golden and crisp.

Editor’s Tip: To check for doneness, give the baking sheet a shake. Roasted chickpeas will sound light and rattle around the pan.

Step 3: Toss them with chili crisp

While the chickpeas are still warm, drizzle them with the remaining chili crisp, including both the oil and the solids. Gently shake the pan or stir to coat the chickpeas evenly and sprinkle them with salt. Let the chickpeas cool completely on the baking sheet, then transfer them to an airtight container.

Recipe Variations

• Try a smoky version: Add a pinch of smoked paprika, chipotle powder or cumin before roasting the chickpeas for a warm, earthy flavor that pairs perfectly with the chili crisp.
• Go sweet and spicy: Toss the roasted chickpeas with chili crisp and brown sugar to balance the heat with a touch of sweetness.
• Brighten them up: While the chickpeas are still warm from the oven, toss them with chili crisp and a sprinkle of lemon zest for a fresh, zesty pop.
• Give them a herbal twist: Stir fresh or dried herbs like parsley, cilantro or chives in with the final coating of chili crisp for a bright, fragrant flavor boost.
• Add extra texture: After roasting and tossing the chickpeas with chili crisp, sprinkle them with toasted sesame seeds for an extra layer of nutty crunch.

How to Store Chili Crisp Chickpeas

Let the chili crisp chickpeas cool completely, then transfer them to an airtight container and store them at room temperature for up to five days. The chickpeas may soften over time, but you can easily crisp them again in the oven or air fryer for a few minutes to bring back that perfect crunch.

How do you reheat chili crisp chickpeas?

To restore that warm, crunchy texture, spread the chickpeas on a baking sheet and reheat them in a 350° oven for about five minutes. You can also pop them in an air fryer for a minute or two. Just keep an eye on them so they don’t overbrown or dry out.

Chili Crisp Chickpea Tips

How do you get extra crispy chickpeas?

For maximum crunch, make sure the chickpeas are very dry before roasting them. You can spin them in a salad spinner, pat them between a double layer of paper towels and let them air-dry for about 30 minutes, or spread them on a baking sheet (without oil) and place them in the preheated oven for 10 minutes to evaporate any lingering moisture.

Roast the chickpeas in a single layer, stirring occasionally to help them crisp evenly. Let them cool completely in the pan; they’ll continue to crisp up from the residual heat.

What’s the best chili crisp for roasted chickpeas?

The best chili crisp for roasted chickpeas really comes down to your taste. Chili crisp brands vary in terms of heat and consistency. A mild, garlicky chili crisp is perfect if you prefer subtly spiced chickpeas, while other varieties may bring serious heat for a bold, spicy snack. Pick the one you love, or try homemade chili crisp. Don’t be afraid to experiment!

Can you make chili crisp chickpeas in the air fryer?

To make chili crisp chickpeas in an air fryer, spread the chickpeas in a single layer in the basket and cook them at 400° for 20 to 30 minutes, shaking the tray every five minutes for even crisping. Once they’re golden and crunchy, toss them with the rest of the chili crisp.

How can you serve chili crisp chickpeas?

These chickpeas are delicious on their own for a crunchy, high-protein snack. They also make a fantastic topping, much like croutons or sunflower seeds. Sprinkle them over salads, shrimp noodle bowls, baked potatoes or roasted veggies for extra texture and bold flavor. You can even scatter a handful over a bowl of tomato soup for a crispy, spicy contrast.