Cinnamon Free Ranch Roasted Chickpeas
Crispy, golden, and packed with savory ranch flavor, these roasted chickpeas are the kind of snack that disappears fast. The seasoning blend of garlic powder, onion powder, dried dill, smoked paprika, and parsley nails that classic ranch taste without a single ingredient that could cause issues for anyone avoiding cinnamon — no spice blends, no hidden surprises, just clean and straightforward pantry staples. Getting them truly crunchy is all about patience: a thorough pat-dry before the first roast and a double-pass in the oven locks in that satisfying, audible crunch. The two-stage roasting method is a small extra step that makes a huge difference, turning humble canned chickpeas into something that rivals any bagged snack on the shelf. A drizzle of olive oil after the first roast helps the spices cling to every single chickpea, so you get bold flavor in every bite. They crisp up even more as they cool, which means the hardest part is actually waiting those last five minutes before diving in.
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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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