Crispy Sriracha Chickpeas

Crispy chickpeas make a great snack, and they’re also a great way to add crunch, protein, and flavor to salads, soups, grain bowls, and more. 


  • 2 cans (each 15.5 ounces/439g) chickpeas, drained well
  • 1/3 cup (80ml) Wicked Foods™ Sriracha Sauce
  • 1 1/4 teaspoons (7g) kosher salt


  1. Preheat the oven to 425°F/220°C. Line a sheet pan with parchment paper.
  2. Spread the chickpeas on a kitchen towel and gently pat them dry, discarding any loose skins.
  3. Place in a medium bowl and toss with the sriracha sauce and salt. Spread the chickpeas evenly over the pan.
  4. Roast in the middle of the oven, stirring a few times so they cook evenly, until very crispy and browned, about 40 to 50 minutes.
  5. Cool on the pan. Store leftovers in an airtight container at room temperature for up to 2 days; they will keep longer but lose crispness (but they’ll still be delicious!).

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