Low Carb Roasted Chickpeas – A Quick & Healthy Fix

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Last Updated on March 21, 2024 by Share My Kitchen

One of the most important low carb snacks you can take with you anywhere is also one of the easiest to make. Low carb roasted chickpeas are really a great alternative to chips and other starchy snacks that may be high in carbs.

Many of the low carb snacks that you can buy online or in your local grocery store are processed foods. Whole foods, however, can easily be used to make convenient snacks that are low carb and keto-friendly.

For a Mexican low carb treat, you may try chile lime salt on cucumbers or jicama. Or roast chickpeas in a can with your favorite spice mix. Both have great flavor and provide the health benefits of whole foods over processed foods.

Salty, Crunchy Low Carb Roasted Chickpeas Snack

Roasted chickpeas are well-known low carb snacks. They provide a satisfying, crunchy, salty flavor that is often missing in a keto or low carb diet. It is also an incredibly versatile snack, since you can roast them with any combination of spices.

Parmesan gives chickpeas an umami taste. And the recipe below uses a combination of parmesan, herbs, and Worcestershire sauce. It creates a robust flavor bomb which hits all the spicy, salty, and crunchy notes.

Tips to Make the Low Carb Roasted Chickpeas “Crunchy”

Low Carb Roasted chickpeas sometimes look crunchy but can be soft when you bite into the center. These are still delicious that way. However, you want the crunch you may be missing due to the absence of tortilla chips in low carb diets.

So, here are some tips to increase the crunch:

  • After you rinse the chickpeas, let them drain on a paper towel or in a colander for a while. Once you have drained them, dry them with a paper towel. Make sure they are as dry as possible.
  • Fold the chickpeas in a kitchen towel. Then, gently rub the skins off. The skins help retain moisture, so this will help make the chickpeas crunchier. Do not worry if you have some skins left.
  • For the first half of the roasting process, cook the chickpeas without any oil. For the second half, add the oil and seasonings. Many recipes combine the chickpeas and oil before roasting. However, the coating prevents them from getting crispy.
  • Bake, or roast, at 350°F for approximately 45 minutes. Follow this rather than using a high temperature for a shorter time (they will burn), or a lower temperature for a longer time (they will not get crispy).
  • Let them cool in the oven for a while after they have been roasted. Keep the oven door open and the heat off.
  • Instead of storing them in a sealed container, keep them in a breathable container.

Another Mexican-spiced Low Carb Snack

You must try chile lime salt sprinkled onto slices of cucumbers.

Although Tajin is a company name, the spice mix is commonly referred to simply as Tajin, regardless of who manufactured it. And if you decide to make your own blend or purchase another brand, it should be called chile lime salt or chile lime seasoning.

Classic chile lime salt is made from a mixture of salt, chile peppers, and dehydrated lime juice or lime peels. This powder you will get is spicy and tangy, and it can be used to enhance the flavors of many fruits and vegetables.

Cool cucumbers are one of the best vegetables to sprinkle chile lime salt on. If you prefer muted heat and more tang, you can squeeze some lime juice onto the cucumber slices before adding the spice.

The seasoning is readily available in Mexico as well as at many US grocery shops. It is also commonly found on many Mexican restaurants’ tables, to season mangoes, melons, and other fruits.

Low Carb Roasted Chickpeas Recipe Card


  • baking sheet


  • ¼ cup olive oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp chile pepper spice
  • 2 tsp mixed dried herbs (a mix of oregano, thyme and rosemary)
  • 1.5 tsp garlic salt
  • 2 15 oz cans chickpeas drained, rinsed and patted dry
  • 2 Tbsp freshly grated parmesan cheese


  1. Preheat the oven to 425°F. Let the chickpeas drain after rinsing them. Use paper towels or a dish towel to dry the chickpeas thoroughly. They will be crunchier if they are drier.
  2. Combine the oil, Worcestershire sauce, garlic salt, chile spice, and herbs in a large bowl. Toss the chickpeas with the oil mixture to coat. Then, spread the mixture on a baking sheet.
  3. Roast for 15 minutes.
  4. Add in the parmesan cheese and continue roasting for another 25 minutes, or until golden brown and crisp. Stir twice as beans may pop while roasting. You can serve them warm or let them cool before storing.


How to store: Keep in a breathable container (not airtight), in the refrigerator for up to three days, or in a freezer for up to three months. If you are ready to serve them, preheat the oven to 350°F and roast for 5 minutes, or until crispy.

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