Crispy Ranch Roasted Chickpeas | Baked Chickpeas with DIY Ranch Seasoning
How to Roast Chickpeas with Homemade Dry Ranch Seasoning – Dairy Free & Vegan Ranch Roasted Chickpeas Snack
For a salty, crispy snack that’s ALSO healthy and nutritious, try this ranch roasted chickpeas recipe! Rich in plant-based protein and fiber, so deliciously flavorful, and SO simple to make. If you’ve got some canned chickpeas and a few seasonings in your pantry, you can whip up a batch right now!
Just toss your canned chickpeas with oil and seasonings, roast, and allow to cool before enjoying. I’ve made a dry mix of DIY ranch seasoning using a few dried herbs and spices, but NO dairy or actual ranch dressing is necessary. Which keeps these ranch roasted chickpeas totally vegan and dairy free!
Those simple seasonings will add loads of ranch flavor, with minimal added calories and no need for junk ingredients. Really, these crispy chickpeas are just as nutritious plain ol’ chickpeas, but way tastier and more fun to eat! A great alternative to potato chips to satisfy those crunchy, savory cravings—with a wholesome BAKED snack instead of deep-fried.
Nowadays, there are loads of roasted chickpea snack options that you can find at grocery stores, and in all sorts of flavors. Just know that not every variety has clean ingredients, so be sure to read the labels. And, it’s way cheaper (and super easy) to make these ranch roasted chickpeas for yourself at home!
I’ll show you how to roast chickpeas with my homemade dry ranch seasoning so you can see just how simple it is. Or, use this recipe to make different flavors of crispy roasted chickpeas with any seasonings that you like! Plus, I’ll show you my trick for making crispy chickpeas as MAXIMUM crispy as possible…
The Secret to Making CRISPY Chickpeas Happens Before Roasting Them!
Whether you’re making crispy roasted chickpeas or homemade vegetable chips or ANY roasted snack, there’s a little-known secret to can maximize that crave-able crispiness. But, many recipes show you how to roast canned chickpeas without this crucial first step. Which can result in not-so-crispy roasted chickpeas or soggy vegetable chips…
Or, the instinct is often to roast at a higher temperature, or for a longer time—but those delicate chickpeas and veggie slices are just too easy to BURN to a crisp. Instead, before even seasoning your ranch roasted chickpeas on the pan, pat your canned chickpeas DRY first. Same goes for homemade veggie chips, especially homemade potato chips—pat your slices dry.
Personally, I first drain and rinse my canned chickpeas to remove the chickpea juice and any added salt. Then, I simply spread them out on a dry paper towel, place another dry towel on top, and gently pat/roll them dry. If you’re making these ranch roasted chickpeas with garbanzo beans that you cooked yourself, I still recommend patting them dry!
Of course, you won’t get the chickpeas completely dry, the goal is just to remove excess moisture. Otherwise, that extra moisture has to evaporate in the oven before your roasted chickpeas will begin to crisp up. (Hence: disappointing sogginess.)
But, the drier you can get them, the crispier your ranch roasted chickpeas will be—and it’ll help the ranch seasonings stick rather than slipping off!
How to Roast Chickpeas with DIY Ranch Seasoning
Add your dried chickpeas to a lined sheet pan and drizzle them with a bit of oil. Then, sprinkle on your dry DIY ranch seasoning mixture.
For my homemade dry ranch mix, I used some dried parsley, dried dill, freeze dried chives, garlic powder, onion powder, salt, and black pepper. Super simple, but super flavorful!
You could also use a store-bought packet of ranch seasoning for this ranch roasted chickpeas recipe if you prefer. It’ll work just as well to and your roasted chickpeas will be just as delicious!
I personally like that this DIY ranch seasoning lets me skip the dairy and additives that are in most store-bought mixes, keeping my crispy chickpeas snack clean and vegan.
If you don’t have some of these seasonings, or if you’d like to adjust the seasonings I’ve used, that’s great! You can get creative and take your crispy chickpeas in a whole different flavor direction if you want. (More on that in a moment!)
Give your chickpeas, oil, and seasonings a good toss on the pan, making sure to get them all nice and coated.
Then, do your best to spread the chickpeas out into a single layer, leaving some room in between. This allows more heat to circulate around each chickpea in the oven, helping them to crisp up!
Pop that tray into the oven at 400°F and roast for 30-40 minutes, tossing once halfway through. Tossing halfway through can be kind of annoying and tricky, but it’s definitely important to do!
If left alone for the entire time in the oven, your roasted chickpeas are much more likely to burn because the same area has been touching the pan for so long. But, you also don’t want the oven door open for too long while you toss them because you’ll let out all of that precious heat!
My recommendation is to set the timer for 20 minutes, then remove the entire tray of ranch roasted chickpeas from the oven and close the oven door. Give the chickpeas a quick toss with a spatula (takes like 15-20 seconds!) and then return the tray to roast for another 10-20 minutes.
On that last leg of roasting, I suggest monitoring your crispy chickpeas from time to time—so they don’t turn into burnt-to-a-crisp chickpeas!
Remove from the oven and allow your ranch roasted chickpeas to cool for about 10 minutes before enjoying.
It will be tempting to eat them sooner and they will smell SO tasty…but be patient. Every batch of roasted chickpeas I’ve ever made crisps up even more once they’ve sat for a few minutes—it’s worth the wait!
To store roasted chickpeas for later, simply transfer to an airtight container and store at room temperature. (In your pantry, on the counter, etc.) I recommend a mason jar for storage because I think it helps to keep them crisp longer, but a zip-top bag works, too!
Other Crispy Roasted Chickpeas Snack Possibilities
This ranch roasted chickpeas recipe is undeniably delicious, so clean and easy, and it’s one of my favorites! But, it’s not your only possibility for roasted chickpeas snack flavors—far from it.
If you’re not a fan of ranch flavor, or if you just want to change up your healthy snack routine, try some of these other roasted chickpeas flavor ideas:
- Plain & Simple Crispy Chickpeas Recipe – deliciously easy baked chickpeas seasoned with just salt and a bit of chili powder.
- Crave-ably Curry Roasted Chickpeas Recipe – super simple yet extra tasty crispy chickpeas roasted with curry powder, salt, pepper, and a pinch of cayenne for a subtle kick.
- Indian Inspired Spicy Roasted Chickpeas Recipe – for the more adventurous snackers and flavor-seekers! Equally easy crispy chickpeas seasoned with a blend of Indian-inspired flavors, like cumin, ginger, garam masala, garlic powder, paprika, and turmeric.
Again, don’t feel limited to these options. You can really make roasted garbanzo beans with ANY seasonings and flavorings that you like! Get creative and make the ultimate crispy roasted chickpeas snack for YOUR taste buds.
*TIP: I recommend keeping your seasonings as dry as possible—like dry spices and herbs, rather than wet sauces—for maximum crispiness!
Healthy Road Trip Snacks | DIY Summer Snack Packs for Travel / Family Vacation!
Crispy Ranch Roasted Chickpeas
Ranch Roasted Chickpeas
- 1 can, 15-oz chickpeas, drained & rinsed
- 1 Tbsp oil of choice
- 1 tsp dried parsley
- 1 tsp dried dill
- ½ tsp freeze-dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas. Pat dry between paper towels—the drier you get them, the more they will crisp up!
- Add to a baking pan lined with foil or parchment and toss together with oil and seasonings.
- Roast 30-40 minutes, stirring once halfway. Allow to cool and crisp up for 10 minutes before enjoying!
- Store in an airtight container or zip-top bag at room temperature for 5-7 days.
- Yields ~1½ cups ranch roasted chickpeas snack.