These Lemon Parmesan Chickpea Crisps are just easy and fun. It’s a quick recipe and the perfect addition to any snack or meal. You can put these on soup! You can put them on salads! And you can eat them with popcorn! No matter what you do, these cheesy, crispy, salty and lemony crisps are one of my favorite things to make.
And the best part? It’s just done in the oven, and you don’t have to do any “active” cooking. I love making these for parties, dinners or just to have around. Because what’s not to love about beans and cheese? You really can’t talk me out of this. These are my two favorite things.
Table of contents
Ingredients for these parmesan chickpea crisps
A small amount of ingredients, but big flavor. Here is everything you’ll need for these lemon parm chickpea crisps:
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 3 ounces fresh parmesan cheese
- 1 large lemon
- Kosher salt to taste
- Freshly cracked black pepper, to taste
- Olive oil as needed
How to make these chickpea and parmesan crisps
This recipe is easy, just let the oven do all the work and you’re left with the perfect appetizer or snack. Here’s a step-by-step breakdown:
- Preheat the oven to 375°F.
- Pat the chickpeas until they are fully dry. Drizzle them with olive oil and season with salt and pepper. Roast them in the oven for 20 minutes or until they are golden and crispy.
- While the chickpeas are roasting, grate the parmesan with the microplane, so that it is fluffy and lightly shredded. Zest the lemon into the parmesan. Toss to combine.
- When the chickpeas are out of the oven, move them closer together on the baking sheet. Squeeze the juice from 1/2 of the lemon onto the chickpeas and give them a gentle toss.
- Evenly sprinkle the parmesan on top of the chickpeas. Put the baking sheet back in the oven for 5-6 minutes, or until the parmesan is dark brown on the edges.
- Remove this from the oven and let it cool so that the cheese has time to fully crisp up. Flip the chickpeas upside down onto a cutting board and gently tear off the parchment paper. Cut the crisps into even pieces.
- Serve immediately and enjoy 🙂
Tips and tricks for making this crispy chickpea appetizer
There are a few big tricks when making this recipe, and they coincide with a few challenges you might face along the way.
The first big challenge is how to get the cheese crispy, but not burnt. My best tip for getting the perfect level of crispness is to make sure that the cheese is evenly and thinly dispersed along the chickpeas. This can be harder than you think! Feel free to re-sprinkle, rearrange and redo the cheese before putting it in the oven. This one trick will do all the work for you.
The next challenge is flipping the crisps. I use parchment paper to make sure that the cheese can fully cool and crisp. Instead of cutting them directly on the parchment paper, I opt to flip the parchment paper onto a cutting board, and then peel off the parchment paper. We do “the flip” because it makes the crisps easier to cut. If you just cut them as-is, there is more risk for them to crumble.
Looking for similar recipes?
Here are a few of my favorite snacks from the blog. They might not all be as crispy, but they are pretty amazing.
And that’s it for these Lemon Parmesan Chickpea Crisps!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Lemon Parmesan Chickpea Crisps
Equipment
- 1 Baking sheet
- 1 piece of parchment paper
- 1 microplane
Ingredients
- 1 (15-ounce) can of chickpeas drained and rinsed
- 3 ounces fresh parmesan cheese
- 1 large lemon
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Olive oil as needed
Instructions
- Preheat the oven to 375°F.
- Pat the chickpeas until they are fully dry. Drizzle them with olive oil and season with salt and pepper. Roast them in the oven for 20 minutes or until they are golden and crispy.
- While the chickpeas are roasting, grate the parmesan with the microplane, so that it is fluffy and lightly shredded. Zest the lemon into the parmesan. Toss to combine.
- When the chickpeas are out of the oven, move them closer together on the baking sheet. Squeeze the juice from 1/2 of the lemon onto the chickpeas and give them a gentle toss.
- Evenly sprinkle the parmesan on top of the chickpeas. Put the baking sheet back in the oven for 5-6 minutes, or until the parmesan is dark brown on the edges.
- Remove this from the oven and let it cool so that the cheese has time to fully crisp up. Flip the chickpeas upside down onto a cutting board and gently tear off the parchment paper. Cut the crisps into even pieces.
- Serve immediately and enjoy. 🙂
Sharon says
These came out very good! I love the way you cook😍. I just needed to leave them in the oven a little longer, the flavor with cheese and lemon was delicious. Thank you for all your work.
Sharon
Justine says
Aww this makes me so happy! This recipe is one I was excited about, so I’m thrilled you liked it as well 🙂
Judy Sanders says
Really yummy wish I could send you a picture!!
Justine says
omg DM me some on Instagram!
Rachael says
Can these be made ahead for a roadtrip snack? Or do they not store well? I’ve been LOVING all your recipes! My dad likes the same flavors as me but struggles with trying new things. I introduced him to shishito peppers through one of your recipes and he’s now completely on board. I spent last weekend with him and I’m pretty sure I fed him more vegetables in three days than he’s had in several weeks lol. 🙂
Justine says
Omg I am so sorry for the delay here but I LOVE this comment haha. The crisps are best served right away, they might get slightly soft if stored, especially in a car where temperature varies. But if you plan to snack quickly, they could be an option!
Anna says
This looks delicious Justine! I have 8 people coming over for dinner and wanted to make these as part of the appetizers. Think I should double it?
Justine says
Apologies for the delay here! I would double it….these disappear fast haha
Diane says
Tried these for my husband and they were delicious! Should I refrigerate the (small) leftover portion?
Justine says
You shouldn’t have to! Storing at room temperature should be fine, just eat within a few days.
Isabelle says
So good!! An instant classic. I used a regular cheese grater but next time (probably two days later!!) I will use the microplane as shown on Tiktok to see the difference!
Justine says
I’m so happy you made it!