Seed Oil Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas hit every note you want from a snack without a drop of canola, soybean, or sunflower oil in sight. Most store-bought crunchy snacks are loaded with refined seed oils, so making your own is one of the easiest swaps you can make. Here, extra virgin olive oil does all the coating work, giving each chickpea a rich, golden finish that processed snacks just can't match. The seasoning blend — garlic, onion, dill, smoked paprika, and parsley — delivers that classic ranch flavor without any packets or mystery ingredients. The double-roast method is the real secret: the first pass dries them out, and the second locks in that deep, satisfying crunch. They crisp up even more as they cool, so patience pays off. Eat them straight off the pan, toss them on a salad, or stash them in a bowl for snacking — 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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