Brazil Nut Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas deliver everything you love about ranch-flavored snacks without any of the usual ingredient concerns. A blend of garlic powder, onion powder, dried dill, smoked paprika, and parsley does all the heavy lifting, creating that classic tangy-herby flavor from a pantry lineup that's refreshingly straightforward. The double-roast method is the real secret here — the first round dries the chickpeas out from the inside, and the second round, after a toss in olive oil and spices, locks in a deep golden crunch that holds up even as they cool. Patting the chickpeas thoroughly dry before they ever hit the oven makes a bigger difference than you'd expect, so don't skip that step. These are the kind of snack you make once and then find yourself making every single week. Toss them on a salad, pack them into a lunchbox, or just eat them straight off the pan — they disappear fast either way.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- ½ tsp smoked paprika
- ½ tsp dried parsley
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a rimmed baking sheet lined with paper towels. Pat them thoroughly dry with additional paper towels, then discard the paper towels and leave the chickpeas on the bare baking sheet.
- 2
Roast the chickpeas for 20 minutes, until the skins begin to split and the chickpeas feel firm when pressed. Remove from the oven and let cool for 2 minutes on the pan.
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