This simple Crispy Chickpeas recipe will teach you how to make delicious, addictive crispy chickpeas in just a few minutes. These are perfect for snacking, a side dish, or as a salad and soup topper!

Today’s “recipe” is kind of a non-recipe. I’ve been making these Crispy Chickpeas for years and never considered sharing them on the blog. Similar to this Simply Roasted Cauliflower recipe, it seemed too basic to share.

Last time I made these, Meghan said, “Mmmmmm you make the best chickpeas!”

Leave it to the kids to remind me that sometimes simple is worth sharing. When your kids are mmmm-ing over a very simple recipe, you need to share it with all the moms, right?

So here you go!

Recipe Ingredients-What you Need

That’s it, my friends. Grab your can of chickpeas and let’s do this! Okay, okay, you do need some oil and salt, too. Chickpeas + oil + salt = Delicious.

Are Chickpeas and Garbanzo Beans the Same Thing?

I get this question a lot! Yes, chickpeas and garbanzo beans are the same thing and the names can be used interchangeably.

Can You Make Crispy Chickpeas in the Oven?

Yes, you definitely can make crispy chickpeas in the oven. For this recipe I pan fry them because it’s faster, but I love to roast chickpeas as well. Check out this recipe for Coconut Lime Roasted Chickpeas, these Parmesan Roasted Chickpeas, and these Maple and Spice Roasted Chickpeas.

How to Make Pan-Fried Crispy Chickpeas

Let me show you just how easy it is to make this recipe! It couldn’t be easier! You can whip these up for a quick snack, when your dinner just needs a little something extra, or you want a crispy salad or soup topper. SO GOOD.

First, drain, rinse, and dry your chickpeas.
Heat a shallow layer of oil in a pan over medium heat. Once it’s hot, add the chickpeas to the pan.
Sprinkle the chickpeas with salt and allow them to cook until browned and crispy, about 15 minutes, stirring often during the cooking time for even browning.
Transfer to a towel-lined plate to absorb some of the oil. Serve hot or at room temperature.

Recipe Tips

I love using my cast iron skillet to make this crispy chickpeas recipe.
I prefer to use avocado oil because it has a neutral flavor and a higher smoke point.
Make sure to use a big enough pan so that the chickpeas aren’t overcrowded. They won’t brown and crisp as well if they are overlapping and crowded in the pan. A 10-inch or larger skillet works best.

If you give this recipe a try, please leave a star rating below! It’s so helpful for new readers to see start ratings and how a recipe went for other readers. I’d also love to stay in touch! Follow me on Instagram or Facebook.