Jun 15

Baked Chick Peas (Salty, Spicy, Sweet)

Baked Chick Peas 2 Ways Salty, Sweet and Spicy


Submitted By: Jessica Flatley

Baked chick peas,  or garbanzo beans, make a tasty and portable snack. I am serious. Even Dave thinks so, which is a major and unexpected seal of approval. I baked chick peas as a Sunday Funday snack for the Giants game and expected a concerned, disinterested look. I was pleasantly surprised when Dave loved all three flavors and ate the majority of my healthy, gluten free, dairy free, refined sugar free, vegetarian snack. These are all words that usually indicate something will taste like cardboard, but not this time!

Try this as a substitute for nuts, chips, popcorn or candy for a satisfying, high fiber snack! There are three different recipes within this post so test out your favorite flavor or try them all! You can follow each individual recipe or just cut the measurements for one in half or by three to make two or three flavors at once. These are especially great for a healthy game day snack, like Sunday football!


Baked Chick Peas (Salty, Spicy, Sweet)

Makes 6 Servings


From the Pantry – Salty, Spicy or Sweet Chick Peas:

  • 15 oz. Chickpeas (for each flavor)
  • 1 tbsp. Extra Virgin Olive Oil (for each flavor)

From the Spice Rack for Salty Chick Peas

  • 1/4 tsp. Sea Salt

From the Spice Rack for Spicy Chick Peas

  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Chili Powder
  • 1/4 tsp. Cumin
  • 1/8 tsp. Sea Salt

From the Spice Rack for Sweet Chick Peas

  • 1 tbsp. Coconut Palm Sugar
  • 1 tsp. Cinnamon

Kitchen Gadgets:

  • Medium to Large Baking Sheet
  • Parchment Paper (you will thank me later!)
  • Fine Mesh Strainer



  1. Preheat oven to 400F degrees.
  2. Drain and rinse your chick peas in a fine mesh strainer. Lay them in between two paper towels to dry.
  3. Mix the chick peas with the olive oil and spices (depending on which flavor you chose) and make sure the beans are all covered.
  4. Cover the baking sheet with parchment paper and spread the chick peas evenly across the pan. Pop it in the oven and set the timer for 30 minutes. Periodically check in on the beans, as it may take much longer (45 minutes) to fully cook. They should be hard and crunchy on the outside and more hollow in the middle.
  5. Let them cool for a few minutes but they are ready to eat right away. If you don’t eat them all in one sitting, store them in an air tight container (like a mason jar) and try to eat within a few days. They are crunchiest right out of the oven, so make a batch you will eat immediately 🙂
  6. To see the original recipe with more pictures please click here



If you have extra garbanzo beans, try my Simple Hummus Recipe.

Discover more about Jessica from her Skinny Sweets Daily profile page

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