How I Make the Crunchiest Roasted Chickpeas—My Secret Unveiled

I find myself roasting chickpeas more than any other dish. They're quick, incredibly satisfying, and so versatile: Perfect as a snack in place of chips, a protein-packed side, or even a crunchy salad topper.

As a long-time chickpea lover, I've learned a few expert tips along the way—and I’ve finally mastered the art of perfectly crispy roasted chickpeas every time. Here’s the secret:

Cornstarch: The Key to the Crispiest Chickpeas

Cornstarch. Yes, the secret to perfectly crispy roasted chickpeas is probably already in your pantry. It works by absorbing moisture, which is why it’s fantastic for thickening sauces and soups. Chefs also use it on steaks before grilling or pan-frying because it creates a beautifully crisp exterior. Naturally, the same principle applies to roasted vegetables, too.

How to Get Crispy Chickpeas Using Cornstarch

1. Start with dry chickpeas. Drain and rinse canned chickpeas in a colander, then let them sit for at least 30 minutes to fully drain. Pat them dry with paper towels to remove excess moisture.
2. Once dry, toss the chickpeas in enough olive oil to coat them evenly (it might seem odd, but trust me, this step is key). Season with salt and any spices you like, then mix in about one tablespoon of cornstarch per 15.5-ounce can of chickpeas.
3. Spread the chickpeas in a single layer on a baking sheet, making sure they aren't crowded. Roast at 375-425°F for 20 minutes to an hour, or until they’re golden and crispy.