I Make the Crispiest Roasted Chickpeas Ever—Here’s My Secret

I make roasted chickpeas more than I make pretty much anything else. They’re easy, super satisfying, and incredibly versatile: They work well as a snackable alternative to potato chips, a protein-packed side dish, or even a crunchy and flavorful salad topper. 

Because I’m such a devoted fan of the dish, I’ve picked up a few tricks of the trade over the years—and I cracked the code on how to roast perfectly crispy chickpeas every time. Here’s my secret: 

Cornstarch Is the Secret to the Crispiest Chickpeas

Cornstarch. Yep, the key to the crispiest chickpeas you’ve ever roasted is more than likely already in your kitchen. This is because cornstarch absorbs moisture, which is why it’s so great at thickening runny sauces and soups. It’s also why chefs sprinkle the pantry staple over steaks before pan-frying or grilling—when exposed to high heat, the cornstarch-covered exterior ends up wonderfully crispy. It makes sense, then, that the same rules apply to roasted vegetables of all kinds. 

How to Make Crispy Chickpeas With Cornstarch

1. It’s important to start with dry beans. Pour the canned chickpeas into a colander and rinse thoroughly. Let them drain for at least 30 minutes, then pat them dry with paper towels for good measure. 
2. Once your chickpeas are sufficiently dry, toss them in just enough olive oil to coat completely (adding moisture of any kind might seem counterintuitive, but trust me). Season the chickpeas to taste with salt and whatever spices you like, then stir in about one tablespoon of cornstarch per 15.5-ounce can of chickpeas. 
3. Spread the chickpeas in an even layer on a prepared baking sheet, making sure not to crowd the pan. Roast at 375-425 degrees F until browned and crispy, 20 minutes to an hour.