Crispy Baked Chickpeas v3 (Sazon Style!)

I have been making crispy baked chickpeas for years now but I finally hit on the key to perfect crispiness. Can you guess what it is?

Bake for an hour and then leave in the oven until completely cooled off. Works like magic every time. It’s how to ensure that I don’t get those random chickpeas that don’t get crispy. Has that happened to you? Well, it happened to me and my son refused to eat them because he hated if one or two were not 100% completely crispy.

Today I seasoned the chickpeas with Sazon because it is my favorite spice mix – subtle and super flavorful at the same time. But honestly, this is about the method so you can really use any spices that you like. How about Italian seasoning, taco seasoning, curry powder, garlic powder, onion powder or even cacoa powder! The possibilities are endless.


  • If using chickpeas that you cooked from scratch, be sure to remove the skins. Usually this is not an issue if the chickpeas are from a can.
  • Rinse the chickpeas from all cooking liquid and pat them dry before coating with seasonings.
  • Use 1 teaspoon of seasoning and 1 teaspoon of oil for each cup of chickpeas you are making.

Crispy Chickpeas v3 (Sazon Style!)

A method that makes perfectly crispy chickpeas every time. 

Course Snack
Servings 1 cup


  • 1 cup cooked chickpeas
  • 1 teaspoon sunflower oil
  • 1 teaspoon Sazon seasoning


  1. Preheat the oven to 350. Line a baking sheet with parchment paper.

  2. Pick out any random chickpea skins. Rinse and dry the chickpeas as well as you can.

  3. Toss the chickpeas in the oil very well, ensuring you coat them well.

  4. Toss the oiled chickpeas with the seasoning. Toss very well to be sure tehy are all coated. Add more if you feel so inclined.

  5. Bake for 1 hour.

  6. Turn the oven off and leave to cool completely. 

  7. Eat immediately as a snack or in a salad or tore in an airtight container for a later date if there are any left. Enjoy!

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