Crispy Chickpeas

This is easily one of my favorite recipes to make as part of my food prep. You can eat the crispy chickpeas as a snack or add them to a salad like I typically do. I give them to my dogs as treats too (as long as you don’t have onion or garlic).

Crispy chickpeas in a salad

One note I want to make is that if you feel like chickpeas make you bloated or gassy, you will definitely want to try soaking them. I have that in the instructions of this recipe because it really does help. If you forgot to soak and are in a pinch you can skip. Even just cooking the chickpeas from dried rather than having them from a can typically reduces bloating and gas.

I prefer to soak overnight with some raw apple cider vinegar so that the phytic acid gets broken down and they are easier to digest. Totally up to you though! See how your body reacts.

Crispy chickpeas in a mason jar.

How To Make Crispy Chickpeas


  • 1-2 bags of dried chickpeas
  • Filtered water
  • 1/4 cup raw apple cider vinegar (ACV)
  • Avocado Oil
  • Sea Salt


To Do The Night/Day Before:

  • Rinse chickpeas and add them to a large bowl. Cover with filtered water and add 1/4 cup of ACV

Day Of Cooking:

  1. Preheat oven to 415F.
  2. Rinse chickpeas then add to Instantpot. 
  3. Cover chickpeas with filtered water until 2″ above. Use the manual setting at high pressure and set timer for 15 minutes. *
  4. Once the timer goes off, turn the knob to release the pressure (slowly). Drain chickpeas until water is no longer dripping.
  5. Set up two baking sheets with parchment paper. Spread chickpeas out evenly between both pans.
  6. Use 2-3 tbsp of avocado oil per pan and add a couple pinches of sea salt.
  7. Mix then bake in the oven for 20 minutes, move them around and bake for another 20-25 minutes or until they’ve reached your desired crispiness.
  8. Store in an airtight glass container. I use mason jars!

*If you don’t have an Instantpot you can follow the stovetop instructions for the chickpeas on the bag. Either way works!

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