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Dry Roasted Garbanzo Beans

NotesCooking for a Crowd?

Recipe Notes

  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

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2 cans
(15 ounce) garbanzo beans
1⁄2 teaspoon
1⁄2 teaspoon
1 teaspoon
garlic powder or 4 cloves of garlic
1 teaspoon
onion powder
1 teaspoon
dried parsley flakes
2 teaspoons
dried dill weed
cooking spray


  1. Preheat oven to 400 degrees.
  2. Drain garbanzo beans in a strainer and rinse with cool water. Shake strainer to help remove water. Dry beans with paper towels to prevent "popping" in the oven.
  3. Mix together salt, pepper, garlic powder, onion powder, parsley and dill weed in a small bowl.
  4. Lightly spray a rimmed baking sheet with cooking spray. Pour garbanzo beans onto baking sheet and spread in a single layer.
  5. Lightly spray the tops of beans with cooking spray. Sprinkle seasoning mix over the beans. Shake pan to help distribute the seasoning and make sure beans are in a single layer.
  6. Place pan on the lowest rack in the oven.  Cook 30-40 minutes.  Gently shake and rotate pan every 10-15 minutes to make sure nothing burns.  Beans are done when crispy and brown. Let cool before serving.


  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Photo of Dry Roasted Garbanzo Beans
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 06/21/20

5 Comments for "Dry Roasted Garbanzo Beans"

These are so good! One suggestion I have is to check them after the baking time and if they're not crunchy like a corn nut, bake them again. They tend to take a while longer than what's recommended sometimes, so stirring them around, making sure they're in a single layer, and coating them well with the spray will all help them become crunchy and delicious.

I am wondering about the best way to store leftovers, although with something so yummy it's not likely that there will be any leftovers!......But just in case, please advise. Maybe directions should be added under the Notes section? Thank you.

I didn't have dried parsley or dill, so instead I used chili powder and cumin (1/2 - 1 tsp each). They turned out great!

Some of my 3rd - 5th grade students loved this recipe because of the crunchy texture and spicy flavor. However, many would have preferred the recipe with a little less garlic. I would advise chefs to make sure their beans are truly in a single layer when cooking. I found that mine did not cook evenly in every batch. Some beans were slightly burned while others were still soft. Perhaps this was because I was using a small oven and baking sheet and was not able to cook the beans in a single layer. If you will not be eating them right away and leave them out on the counter, this could possibly be a food safety concern. I let one unevenly cooked batch cool and put it in the refrigerator to enjoy the next day and even the most crunchy beans turned slightly moist and soggy.

One of my teen students said, "These things are deceptive, but good.  You *think* you're biting into a 'Corn Nut' type of thing, but you're surprised with 'spicy potatoes' instead." 

Personally, I loved them.