Turmeric Free Ranch Roasted Chickpeas
Crispy, golden, and packed with that classic ranch-herb flavor, these roasted chickpeas are the kind of snack you'll find yourself making on repeat. The seasoning blend of garlic powder, onion powder, dried dill, smoked paprika, and parsley nails that tangy, herby profile without a trace of turmeric — which sneaks into a surprising number of spice blends and store-bought snacks. That makes this recipe a genuinely reliable option when you need to avoid the spice entirely, because every ingredient is straightforward and easy to verify. The real secret to getting that satisfying crunch is patience: thoroughly drying the chickpeas before the first roast, then tossing them in olive oil and spices while still warm so the coating really clings. A second round in the oven drives out the last of the moisture and delivers that deep, audible crispness that makes these so addictive. They crisp up even further 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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