Chestnut Free Ranch Roasted Chickpeas
Crispy, golden, and loaded with that tangy herb flavor you love from ranch seasoning, these roasted chickpeas are seriously addictive. The secret to getting them truly crunchy is patting them bone-dry before the first round in the oven — that step makes all the difference between a snack that shatters and one that just kind of chews. Once they're roasted and firm, a toss in olive oil and a bold blend of garlic powder, onion powder, dill, smoked paprika, and parsley does all the heavy lifting. A second blast of oven heat locks in that deep golden crunch, and they crisp up even further as they cool on the pan. Every ingredient here is straightforward pantry staple territory, so there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty products. Whether you're snacking straight from the bowl, tossing them over a salad, or packing them for on-the-go, these little bites deliver serious flavor without any of the stress.
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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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