These roasted chickpeas have a tasty nacho flavor that aims to please. There are never any leftovers when I make these! Serve immediately, while they are still crispy.

ellie

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
28
Yield:
3 1/2 cups
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.

  • Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

Nutrition Facts

46 calories; protein 1.9g 4% DV; carbohydrates 6.8g 2% DV; fat 1.4g 2% DV; cholesterolmg; sodium 92.6mg 4% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2017
1. I only give it 4 stars because I made changes and I can't really rate the recipe as written. Rinsed the chickpeas and left them to dry for an hour in the strainer. Used taco seasoning. Oven toasted and DELIC! Used as a topping for taco salad (and eaten by the spoonful by more than one person at the table!). As Buckwheat Queen commented they are crunchy gems! Defiantly a keeper! 2. Today's batch is seasoned with Old Bay and we ate them after our workout so as not to undo all our hard work with chips! =) Read More
(5)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/23/2017
1. I only give it 4 stars because I made changes and I can't really rate the recipe as written. Rinsed the chickpeas and left them to dry for an hour in the strainer. Used taco seasoning. Oven toasted and DELIC! Used as a topping for taco salad (and eaten by the spoonful by more than one person at the table!). As Buckwheat Queen commented they are crunchy gems! Defiantly a keeper! 2. Today's batch is seasoned with Old Bay and we ate them after our workout so as not to undo all our hard work with chips! =) Read More
(5)
Rating: 5 stars
12/16/2015
Spicy little crunchy gems. Yum!! After rinsing the chickpeas I allowed them to dry for half an hour on paper towel. I think this helped in making them super crispy. Awesome snack recipe.Leftovers go great in salads!! Thank you for sharing it with us. Read More
(4)
Rating: 4 stars
08/13/2017
Yummy and addictive!! I'd suggest OVER SEASONING the chickpeas really absorb flavor. Read More
(1)
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Rating: 5 stars
01/27/2019
Ellie! These are SO GOOD! Went together quickly with some pantry staples - my kind of recipe. Crunchy. Seasoned well. Taste divine. Since my oven is a temperamental thing my chickpeas needed to cook for 42-ish minutes. Otherwise made these exactly as written. My only complaint is there was no warning or advice on how to stop eating them! Thank you for the great recipe. I will make these often. Read More
(1)
Rating: 5 stars
01/02/2019
This is the best roasted chickpea recipe I ve come across. Everyone in our house loves these. I add a quarter tsp cayenne. Read More
(1)
Rating: 5 stars
03/25/2020
I used the spice blend with corn tortillas & made “Doritos”. Read More
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Rating: 4 stars
05/23/2019
I made a half recipe and followed the directions as written. I checked them every 10 minutes during cooking and they took about 35 minutes. I would check every 2 minutes or so at the end next time as I think they go from just right to burned quickly. They tasted great! I would make them again. Read More
Rating: 5 stars
08/25/2019
Amazing!!! Read More