Low Iodine Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas hit every note you want from a snack — smoky, herby, garlicky, and just a little spicy if you go for the cayenne. The ranch-inspired spice blend comes together entirely from pantry staples like dried dill, smoked paprika, onion powder, and garlic powder, which means no dairy, no iodized seasoning packets, and none of the hidden ingredients that make store-bought snacks so tricky to navigate on a low-iodine plan. The double-roast method is the real secret here: a first pass in the oven dries the chickpeas out, and a second pass after tossing them in olive oil and spices locks in that deep, crackling crunch. Fine sea salt keeps the sodium in check without reaching for iodized table salt, which is a small but important swap. These are the kind of snack you make once and then find yourself making every single week.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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