Crispy Chickpea Snack (Print View)

Crunchy roasted chickpeas with warming spices for protein-rich snacking

# Components:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasoning & Coating

02 - 1½ tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon ground cayenne pepper
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly with paper towels, removing as much moisture as possible for maximum crispiness.
03 - Spread dried chickpeas on prepared baking sheet in single layer. Roast for 20 minutes, shaking pan halfway through.
04 - Remove from oven. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Toss to coat evenly.
05 - Return to oven and roast for 12-15 minutes, shaking once, until golden and thoroughly crisp.
06 - Let cool for 10 minutes. Chickpeas will continue crisping as they cool. Enjoy warm or store in airtight container at room temperature for up to 3 days.

# Expert Advice:

01 -
  • They somehow manage to be crunchy without being greasy, making them impossible to stop eating
  • The spice blend hits all the right notes—smoky, garlicky, with just enough warmth to keep things interesting
02 -
  • Skip the drying step and you'll end up with chewy chickpeas instead of crispy ones—learned this the hard way
  • They might seem slightly soft when you first pull them from the oven, but that final cooling period is where the real crunch develops
03 -
  • Don't overcrowd the baking sheet or they'll steam instead of roast
  • The cayenne is totally adjustable based on your heat tolerance
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