crispy oven roasted chickpeas

crispy oven roasted chickpeas | The Clever Carrot

I have many nemeses in the culinary world, and this is one of them.

Perhaps you’ve heard of roasted chickpeas before and you would expect them to be nice and crispy, right? Hot oven = crispy skin. But when you go to make them, they’re not very crispy at all. I’m not exactly sure of the science behind this, but all I know is that if you cook them for too long they will completely dry out; if you under cook them they will be soft, not crispy.

Then I read somewhere that the secret is to remove the outer skin from each and every bean. Apparently, this is the culprit. I’ve done this once before when I was on a quest to make creamy hummus, and it’s a total pain. Never again.

Honestly, I’d rather scrub a bathtub.

crispy oven roasted chickpeas | The Clever Carrot

And then I had an epiphany… I was making chicken cutlets for the kids the other day when I thought, I should just bread the darn things! I will create a crispy layer for the outside while the inside stays soft and creamy.

Here’s what I do:

Rinse, drain, and dry the chickpeas as best as you can. Make peace with the fact that they will never be completely dry (this is OK). Roll them in flour. I found that this was a necessary step in order to soak up the extra moisture. Coat them in egg wash. This will help the crumbs stick to the beans. Dust in seasoned bread crumbs, parmesan cheese & spices. Place onto a rimmed baking sheet and spray the heck out of them with cooking spray. A nice even application will yield golden, crispy beans. Bake @425 for 15 minutes.

crispy oven roasted chickpeas | The Clever Carrotcrispy oven roasted chickpeas | The Clever Carrot

If you follow these steps, you will have beautiful roasted chickpeas every time. They are especially good with a squeeze of lemon over the top. Use this recipe as a base for adding your own seasonings too. It’s a wonderful and healthy alternative to a bag of chips! Serve warm.

Here’s the link to my parmesan + herb version.


  • I use whole wheat seasoned breadcrumbs in this recipe, however Panko breadcrumbs would be good as well. Just make sure that they’re seasoned for the best flavor.
  • When setting up your breading station, shallow bowls are ideal. The wide surface area makes it easier to roll the beans around.
  • Try these crispy chickpeas in salads and soup.
oven roasted parmesan chickpeas
Prep time
Cook time
Total time
Serves: 2
  • 1x 14 oz. can of chickpeas
  • ¼ c. flour
  • ¼ tsp. garlic powder
  • ½ tsp. sweet smoked paprika
  • ¼ c. ground parmesan cheese
  • ½ c. Italian-style whole wheat seasoned bread crumbs*
  • salt + pepper
  • olive oil cooking spray
Egg wash
  • 1 egg, lightly beaten
  • splash of water
  • 1 lemon
* You can also use seasoned Panko breadcrumbs.
**When setting up your breading station, shallow bowls are ideal. The wide surface area makes it easier to roll the beans around.
***Try these crispy chickpeas in salads and soup.
  1. Preheat your oven to 425 F. Coat a rimmed baking sheet with olive oil spray.
  2. Rinse and drain the chickpeas. Pat dry with paper towels as best you can (they will not be completely dry).
  3. For the egg wash, lightly beat the egg and water in a bowl. Set aside.
  4. Place the flour into a bowl.
  5. Combine the garlic powder, paprika, parmesan cheese and bread crumbs. Mix well until everything is blended together.
  6. To bread the chickpeas, you will need to work in batches. Begin by rolling a small portion in flour shaking off any excess as you go.
  7. Coat them in the egg wash, draining off the extra liquid.
  8. Add them to the bread crumb mixture. Toss well with your hands so that they are evenly coated. Repeat this process until you have used up all of the beans.
  9. Place the chickpeas onto the prepared baking sheet.
  10. Coat thoroughly with olive oil spray. Shake the pan once or twice to move them around and spray the beans again. They key to a golden crust it to make sure that they have an even application of oil.
  11. Bake for 15 minutes, tossing once halfway through cooking time.
  12. Remove from the oven and season with salt + pepper.
  13. Serve warm with a squeeze of lemon (if desired).

simple baked risotto

simple baked risotto / The Clever CarrotThe last time I made risotto, I caught my 4 year old trying to give the cat a haircut.

You see?

This is what happens when you decide to make risotto at 5 o’clock on a weeknight. You become a slave to the stove, frantically stirring away while your kids try to pull a fast one on you (the cat survived). What was I thinking?! Gone are the days my friends.

This is baked risotto.

simple baked risotto / The Clever Carrot

No stirring, no babysitting. Your oven does all of the work.

All you need is a Dutch oven and a couple of basic ingredients to get started. I flavor my risotto with leeks, however a small onion or maybe some shallots would work as well. Give them a quick sauté, and then add your aborio rice. Cover with liquid and bake for 45 minutes. Because of the natural starches, there is no need to douse it in extra butter and cream. The result is a rich and oozy risotto rival to any restaurant.

Boring you say? But wait- think of the possibilities…

simple baked risotto / The Clever Carrot

Blistered cherry tomatoes with baby artichokes + torn mozzarella •

simple baked risotto / The Clever Carrot

Portobello mushrooms with shredded chicken + herbs •

While your risotto is in the oven, use that time to whip up a quick topping if you want. I used the leftovers from our Superbowl antipasti platter (yes, that’s how we roll) to make the first dish. For the second version, I combined bits and pieces of leftover roast chicken with sautéed mushrooms.

Then I threw it all together in one pot just because I was curious… it was so good!

simple baked risotto / The Clever Carrot

One last thing- when your risotto comes out of the oven it will be quite liquid, which is how it’s supposed to be. If you prefer a bit thicker, just let it sit so that the rice can absorb additional moisture. You can easily correct the texture with more or less liquid according to your liking.

Dust with parmesan cheese and you’ve got yourself a feast!

simple baked risotto / The Clever Carrot

simple baked risotto
Prep time
Cook time
Total time
Serves: 4-6
  • 1 tbsp. olive oil
  • 1 c. sliced leeks (white + light green parts only) or 1 onion, diced
  • 1½ c. aborio rice
  • ⅓ c. dry white wine
  • 5 c. chicken stock, divided + more to taste
  • ½ c. grated parmesan cheese
  • 1 tbsp. butter
  • salt + pepper
  1. Preheat the oven to 350 F.
  2. In a large Dutch oven, warm the olive oil over low heat.
  3. Add the sliced leeks and saute until soft, but not colored about 5-10 minutes. If the leeks start to catch on the bottom of the pot, lower your heat and add a splash of water to loosen.
  4. Add the rice and stir thoroughly.
  5. Pour in the wine and cook until the liquid has evaporated.
  6. Add 4½ cups of chicken stock.
  7. Cover and place into the oven on the center rack. Bake for 45 minutes.
  8. Remove the risotto from the oven. Add the remaining ½ cup of chicken stock, parmesan cheese, and butter and stir frequently for about 1-2 minutes. The texture should be oozy, not stiff. Add extra stock if necessary.
  9. Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.
  10. Serve right away.