Lemon Parmesan Chickpea Crisps

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, 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.

Ingredients for these parmesan chickpea crisps

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 to getting the perfect level of crispness is 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. We 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 peeling 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 snack-y things 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.