Ridiculously crunchy Cheese & Onion Crispy Roasted Chickpeas. The perfect savory snack, soup, or salad topper, and unlike most roasted chickpea recipes they stay crunchy and won't get soft!
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If you love crispy roasted chickpeas and cheese & onion chips/crisps then this Cheese & Onion Crispy Roasted Chickpeas recipe is for you!
These oven-roasted chickpeas taste like British cheese & onion crisps...Crunchy, savory, salty, cheesy, oniony, and addictive. Once you start you can't stop. Don't say I didn't warn you!
In this post:
Ingredients
Here are the ingredients you need at a glance, along with some important notes and substitution ideas:
- Canned chickpeas - You need the chickpeas from the can and the aquafaba (the liquid in the can). The aquafaba is what sticks the seasoning to the chickpeas.
- Nutritional yeast - This is what makes your crispy chickpeas delightfully cheesy. It's just perfect because it's savory, full of umami, cheesy flavor, and it's dry which is important for keeping the chickpeas as crunchy as possible.
- Onion, garlic powder, & salt - Our seasonings for even more salty, savory, flavor.
How To Make Perfectly Crispy Roasted Chickpeas
Can't wait to make Cheese & Onion Crispy Roasted Chickpeas? The full printable recipe is below, but first, let me give you a quick summary:
- Roast the chickpeas. Just the chickpeas. Nothing else.
- Remove and coat with aquafaba and seasoning then bake again for a short time.
- Turn the oven off and leave them in there until the oven is completely cool. This dries them out really thoroughly so they stay crispy and won't go soft when stored.
What Makes This Recipe Different
You might have noticed that most roasted chickpea recipes are great when they are freshly made but tend to start getting a little soft within a few hours. Well, that's where this recipe is different. Follow my instructions and your chickpeas will stay perfectly crispy for weeks when stored in an airtight container. Read on to learn my secret!
Flavor Variations
This recipe is very versatile so feel free to switch up the seasonings. You can use any of your favorite spice blends. Some really nice flavor pairing ideas include:
- Curry powder
- Cumin and smoked paprika
- Turmeric & ginger
- Salt & freshly cracked black pepper
- Taco seasoning
- Chili powder, cumin & garlic powder
Ways To Enjoy Roasted Chickpeas
Cheese & Onion Crispy Roasted Chickpeas make the perfect snack. They are just perfect as nibbles with a cold beer or a glass of wine. Serve them up in bowls as an appetizer at parties and potlucks.
They are also great for adding to packed lunches as a healthy snack, using as a salad or soup topper instead of vegan croutons, and for adding to wraps or scattering over bowl meals.
Tips For Storing
Allow to cool in the oven as per the recipe instructions, then store your Cheese & Onion Crispy Roasted Chickpeas in an airtight container. I find they keep better in glass jars than plastic containers. They will keep like this for weeks or even months.
More Chickpea Recipes
Recipe
Cheese & Onion Crispy Roasted Chickpeas
Author:Ingredients
- 1½ cups (1 x 15oz can) chickpeas
- 1½ tablespoons aquafaba (liquid from the can of chickpeas) , or olive oil
- 2 tablespoons onion powder
- heaping ¼ teaspoon garlic powder
- 3 tablespoons nutritional yeast
- heaping ¼ teaspoon fine salt
INSTRUCTIONS
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Drain the chickpeas (don't rinse) and reserve 1½ tablespoons of the aquafaba (chickpea liquid) for later.
- Pour chickpeas onto the baking tray and bake for 30 minutes.
- Remove from the oven and carefully pour the chickpeas into a bowl then add the aquafaba and toss to coat.
- Add the other ingredients and toss really well to make sure all the chickpeas are coated then pour back onto the baking tray, return to the oven and bake for 10 minutes.
- Turn the oven off but do not open the door and leave them in the oven until it's completely cool. I make them in the evening and leave them in the oven overnight.
- Once cool transfer the chickpeas to an airtight container. I find they keep better in a glass jar.
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LeeAnn says
These are delicious, easy to make and a wonderful healthy alternative to chips! I made as directed which were great and then made a second batch with curry powder which also turned out delicious. Thanks again!
A Virtual Vegan says
Yay! Glad you're enjoying them. Curry flavour is a great idea!
Michelle says
Wow. Wonderful recipe. I made them last night and tasted this morning! Brilliant, just brilliant and a free food on weight watchers! Thanks for such an easy quick recipe to keep healthy!!!!
A Virtual Vegan says
Ah I had no idea they'd be a free food on WW. Perfect. Enjoy eating millions of them!
Ivelisse says
Love these...came out pretty perfect. Thank you!
A Virtual Vegan says
Glad you enjoyed them!
Sarah says
Wow! Incredible. Cannot stop eating them!
Lourdes says
I made these chickpeas yesterday for New Years and I went exactly by the recipe. They were extremely hard and had too much onion powder. I will try another recipe next time.
Nina says
Hey!
These look so good and healthy! Do you think that these would work if I used smoked paprika (or something else) instead of nutritional yeast? I want to make half a batch without it, since my boyfriend abslutely hates cheesy taste. I will definately try the recepie though, always on the lookout for healthy delicious snacks :D
Thank you for the reply :)
A Virtual Vegan says
Thank you! You could use just about any dried spice on them. Smoked paprika would be lovely. It can be a little strong though so go easy. Curry powder would probably be good too. Or you could just make them with salt and freshly ground black pepper.
Penny says
I can't believe how amazingly crispy these are--thanks for the recipe!
A Virtual Vegan says
You're welcome. I'm so happy you are enjoying them!
Richard says
These are amazing. Great with a cold beer.
Glenna Rose says
I made them exactly as the recipe says & they were GREAT!! Tasted like some I got at a restaurant as an app. I'm making my next batch today.
A Virtual Vegan says
That's awesome! I'm so pleased you enjoyed them. Thank you for letting me know!
Denise says
Fantastic recipe - the use of nutritional yeast is brilliant!
A Virtual Vegan says
Thank you so much!
Shellie says
Made these chickpeas today. They're great. Must double this recipe. There's nothing left to store. :) Thanks for a great recipe.
A Virtual Vegan says
That is so good to hear Shellie. I am thrilled you enjoyed them. We had the exact same problem here...They seemed to disappear in minutes!
Marni says
Do you have to rinse the chickpeas before putting them in the oven?
A Virtual Vegan says
No don't rinse them :O)
Alina says
hello,
I have always read that you need to rinse can beans very well to avoid becoming gassy. You say not only not to rinse the beans but actually add some of the can water LOL? Please clarify.
Fiona says
Oh my god I just made these and they're incredible! The flavour is so authentic I can't believe they were so easy to make. Even my carnivore dad can't believe that they don't have cheese in them :D
kim says
These are SO GOOD! Every time I've made roasted chickpeas in the past they end up getting soft. These didn't. Thanks Mel!
Melissa says
OMG! These are so tasty!
Greg says
Saw this on IG and decided that we HAD to check it out! We almost always make do chickpeas in our Instant Pot so aquafaba isn't often on hand. - any suggestions for a substitution? (i know, i know, asking about a substitute before even trying, lol).
We happen to have everything else ready to go, including 2c of chickpeas.
Thanks!
A Virtual Vegan says
I'm sure oil would be ok instead if you aren't bothered about them being oil-free. Some olive oil or liquid refined coconut oil (not unrefined as the coconut flavour would come thorough). Plain old water might work too although I haven't tried it so can't guarantee. They just need something to make the spices stick. Good luck and I hope they work out!!
Greg says
Just gave these a try. We didn't (as I said) have any aquafaba so i used a fair amount of spray oil. I coated the chickpeas, added the coating and stirred and sprayed a few times until most of the coating was stuck - then back in the oven. Worked fine and I don't think it added much in the way of fat.
We haven't roasted chickpeas before so this was a good first try on it. They were nice and crunchy with a good strong taste. If you really dig the taste of nooch this is a sure winner. I'm 50/50 with it as a major taste player, but I still liked these. Nice idea!
:-)
A Virtual Vegan says
So glad you enjoyed them Greg and that they worked out ok with oil instead of aquafaba. I am honoured you used my recipe for your first roasted chickpea attempt!
Kitty says
3 TBS Onion powder? Is that right? 'The jar I have is only about 2tbs in total and it's really strong
A Virtual Vegan says
Hi Kitty, yes 3 tablespoons is correct. They have a flavour very like cheese & onion crisps. They aren't any stronger than that. Feel free to reduce the amount though if you personally don't think you would enjoy them that strong. Bear in mind that the onion flavour does mellow as it bakes remember.