Crispy Buffalo Chickpeas

5 from 1 vote

Crunchy roasted chickpeas coated in buttery Buffalo sauce, baked again until the coating sets, and finished with an optional spicy paprika dust.

Prep Time10

Cook Time30

Drying Time30

Total Time1 10

Course: Snack

Cuisine: American

Servings:

Calories: 78kcal

Author: Jami Powell

Equipment

Extra-large sheet pan
Parchment paper
Clean kitchen towel or paper towels
Large Mixing Bowl
Small bowl
Whisk

Ingredients

Chickpeas

3 (15-ounce) cans chickpeas drained and rinsed
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt

Buffalo Sauce

2 tablespoons unsalted butter melted
3 tablespoons Frank's RedHot or Crystal hot sauce
¼ teaspoon white vinegar optional

Optional Spicy Finishing Dust

½ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon kosher salt plus more to taste

Instructions

Spread the drained and rinsed chickpeas over a clean kitchen towel or paper towels. Pat thoroughly dry, then let them air-dry for 20–30 minutes. Remove any loose skins that come off naturally.
Preheat the oven to 425°F. Line an extra-large sheet pan with parchment paper.
Transfer the dried chickpeas to the prepared pan. Add the olive oil, garlic powder, onion powder, and salt and toss until evenly coated. Spread into a single layer.
Roast for 25-30 minutes, shaking the pan about every 10 minutes. Begin checking at 25 minutes and continue roasting until the chickpeas are dry and crisp.
Taste one before proceeding. The chickpeas should be crunchy before adding the Buffalo sauce.
Whisk together the melted butter, hot sauce, and vinegar, if using.
Immediately transfer the hot roasted chickpeas to a large bowl and toss with the Buffalo sauce until evenly coated. Return them to the parchment-lined sheet pan and spread into a single layer.
Roast for another 5 minutes, or until the Buffalo coating has set and no longer looks wet.
For additional heat, combine the paprika, cayenne, and salt. Sprinkle over the hot chickpeas to taste.
Let the chickpeas cool uncovered on the sheet pan for 10–15 minutes. They will continue to firm as they cool. Serve warm or at room temperature.

Video

Notes

Cooking Notes

Dry the chickpeas thoroughly and roast them until they're truly crisp before adding the Buffalo sauce. After saucing, return them to the oven just long enough for the coating to set, then cool them uncovered so steam can escape.

Tips for Best Results

Pat the rinsed chickpeas very dry and give them additional air-drying time when possible.
Keep them in a single layer on an extra-large sheet pan so moisture can escape.
Taste a chickpea before adding the sauce to make sure the center is crisp rather than chewy.
Let the finished chickpeas cool uncovered for 10 to 15 minutes.

How to Know It's Ready

Before saucing, the chickpeas should taste crisp and dry rather than soft in the center. After the second roast, the Buffalo coating should look set instead of wet and glossy.

Nutrition