AuthorLeah St John, CHN
RatingDifficultyBeginner

If you're a fan of ranch dressing, these Ranch Baked Chickpeas are definitely a healthy snack for you! They're wonderfully crunchy and a great source of protein. Plus these yummy little treats are oil-free, making them a guilt-free snack.

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Yields4 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

 1 tsp lemon juice
 1 tbsp nutritional yeast
 1 tsp dried dill
 1 tsp dried parsley
 1 tsp dried chives
 1 tsp onion powder
 ½ tsp garlic powder
 ¼ tsp Himalayan saltuse less if using salted chickpeas

1

Preheat oven to 375°F, and line a baking tray with parchment paper.

2

In a bowl, mix the chickpeas and seasonings until the chickpeas are evenly coated.

3

Spread the chickpeas in a single layer on the baking tray, and bake for 50 (or until they are crunchy) stirring every 10 minutes.

After they've been baking for 40 minutes, check them frequently to prevent them from burning.

4

If they aren't crunchy by the time they've been baking for 50 minutes (or if they start to burn) turn the heat off, crack the oven door open a little, and let them sit in the oven for 10 - 15 minutes minutes to allow them to crisp up.

Notes
5

Don't dry the chickpeas before adding the seasonings. Because there is no oil, the chickpeas need to have some moisture on them for the seasonings to stick.

6

These baked chickpeas are best on the first day, but can be stored in an airtight container at room temperature for up to 3 days while still retaining some of their crunch!

If you want to revive their crunchiness, you can bake them at 350°F for up to 10 minutes, but check them frequently to prevent them from burning.

7

You could enjoy them alone as a healthy snack, add them to trail mix, use them to top salads or nourish bowls, or as a crunchy topping on pizza or baked potatoes.

8

We've only made these using Instant Pot chickpeas, not canned. However, you should have the same results if using canned, just drain and rinse them before adding the seasonings.

Category

Ingredients

 1 tsp lemon juice
 1 tbsp nutritional yeast
 1 tsp dried dill
 1 tsp dried parsley
 1 tsp dried chives
 1 tsp onion powder
 ½ tsp garlic powder
 ¼ tsp Himalayan saltuse less if using salted chickpeas

Directions

1

Preheat oven to 375°F, and line a baking tray with parchment paper.

2

In a bowl, mix the chickpeas and seasonings until the chickpeas are evenly coated.

3

Spread the chickpeas in a single layer on the baking tray, and bake for 50 (or until they are crunchy) stirring every 10 minutes.

After they've been baking for 40 minutes, check them frequently to prevent them from burning.

4

If they aren't crunchy by the time they've been baking for 50 minutes (or if they start to burn) turn the heat off, crack the oven door open a little, and let them sit in the oven for 10 - 15 minutes minutes to allow them to crisp up.

Notes
5

Don't dry the chickpeas before adding the seasonings. Because there is no oil, the chickpeas need to have some moisture on them for the seasonings to stick.

6

These baked chickpeas are best on the first day, but can be stored in an airtight container at room temperature for up to 3 days while still retaining some of their crunch!

If you want to revive their crunchiness, you can bake them at 350°F for up to 10 minutes, but check them frequently to prevent them from burning.

7

You could enjoy them alone as a healthy snack, add them to trail mix, use them to top salads or nourish bowls, or as a crunchy topping on pizza or baked potatoes.

8

We've only made these using Instant Pot chickpeas, not canned. However, you should have the same results if using canned, just drain and rinse them before adding the seasonings.

Ranch Baked Chickpeas (Oil-Free)
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