Easy Crispy, Crunchy, Tasty, Healthy Snack - Baked Chick Peas

I love Garbanzo Beans (Chick Peas). I especially love it when I make Hummus. Middle Eastern food is sooooooooooo tasty! I had cans of Garbanzo Beans in my pantry for Hummus and I read about frying them. I tried frying them in olive oil and they were very tasty, but a little greasy. Then I tried baking them and I got almost the same result so I want to share it with you. As a snack, they disappear quickly. I just love the crunch. They are a healthy snack and also can be tossed in salads.

Step 1: Ingredients

****1 can of Garbanzo Beans (Chick Peas) My favorite is S & W Premium Garbanzo Beans. They are the most tasty and the salt in it is just right.

****1 Tablespoon of a good tasting olive oil

**** table salt (optional)

First step: Turn oven on at 400 degrees

Step 2: Drain Beans

Open can and pour into a strainer and drain liquid

Step 3: Rinse Beans

Rinse beans under running water

Step 4: Dry Beans

Pour beans onto a paper towel

Step 5: Pat Dry

Cover with another paper towel and pat dry

Step 6: Add Olive Oil

Put beans in a bowl and add 1 Tablespoon Olive oil and mix well so the oil coats the beans

Step 7: Bake

Pour beans onto a cookie sheet (you do not need to grease the cookie sheet) and bake in a preheated 400 degree oven

Step 8: Bake for 35-40 Minutes

Bake beans for 35- 40 min. until it's crispy and light golden brown. You must move the beans around (flip and turn them) about every 10 minutes so they don't burn (this is very important)

Step 9: Done!

Take them out of the oven, let them cool and start munching. They also can be tossed with a little sea salt . You can also add your favorite spices to them to or a dash or two of hot sauce to fire them up. Enjoy!

I doubled this recipe (used 2 cans of beans) That is a nice amount to serve 4 people.



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    35 Discussions


    4 years ago on Introduction

    Here's a variation, given to me by my nutritionist...2 Cups cooked chickpeas, 1 ½ tsp coriander powder, 1 tsp curry powder, 1 tsp Celtic sea salt, & ½ tsp turmeric. Very tasty!

    1 reply

    7 years ago on Step 8

    If I'm using dried chick peas, do I need to soak them for 48hrs and then cook them (like I'm making humus), or just do a 48hr soak (like I'm using them for falafel)?

    1 reply

    I would soak them ovenight and cook them. You want to start with cooked beans.The consistancy of the beans in the can is not mushy, they are firm(but cooked)so don't overcook the beans.


    8 years ago on Introduction

    I love these, but I've only bought them fried. I will have to try baking them!
    Do reconstituted dried garbanzo beans work just as well as canned?

    3 replies

    Reply 8 years ago on Introduction

    Dried garbanzo beans are not cooked. Canned beans are cooked already. If you are going to reconstitute them you must soak them in water, then cook them ( like in a pressure cooker) before you attempt this recipe.


    Reply 7 years ago on Introduction

    Why a pressure cooker? Why not just boil them? The only reason why I think you need to use a pressure cooker is that if you are going to can the beans. Which you aren't going to. Correct me if I'm wrong, thank you.


    Reply 7 years ago on Introduction

    It doesn't matter how you cook them, as long as you cook them before you start this recipe. Pressure cooking is like boiling them, but much faster.

    uuuh, i tried some "baked" chickpeas from a nearby fruit and nut store
    it was a dry, hard thing and was like filled with flour? (thoroughly disappointing)
    are these like that or are they crunchy and oily? mmmm

    2 replies

    These are crunchy, tasty and not too oily. I use only 1Tablespoon of olive oil when I bake them. It's a very simple recipe- quick to make and eveyone loves to munch on them.


    8 years ago on Introduction

    i just started making these...realized that i have a can of soy beans...not chick peas. i'm gonna proceed anyways. i will let you know how this recipe turns out with the substitution.

    5 replies

    Reply 7 years ago on Introduction

    Exactly the same way! I thought I was using chick peas like the recipe but noticed after I was done that my can was actually soy beans. So just follow the recipe but replace the can of chickpeas with a can of soy beans.