Honey Free Ranch Roasted Chickpeas
Crispy, golden, and loaded with that unmistakable ranch flavor, these roasted chickpeas are the kind of snack that disappears fast. A lot of store-bought seasoned snacks sneak in honey or honey powder as a sweetener, so making your own is the smartest move if you're avoiding it. Here, the bold ranch profile comes entirely from garlic powder, onion powder, dried dill, smoked paprika, and parsley — no sweeteners needed, and honestly no shortcuts missed. The double-roast method is the real secret: the first round dries the chickpeas out from the inside, and the second round, after tossing in olive oil and spices, locks in that deep, audible crunch. A little cayenne at the end gives them a subtle kick if you're into it. They crisp up even more as they cool, so try to resist eating them straight off the pan — though no judgment if you can't wait.
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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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