Crispy Chickpea Snack (Printer View)

Crunchy oven-roasted chickpeas tossed with bold spices, perfect for snacking or salad toppings.

# Components:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon cayenne pepper (optional)
07 - 1/2 teaspoon fine sea salt
08 - 1/4 teaspoon ground black pepper

# Method:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry using a clean kitchen towel or paper towels and remove any loose skins for enhanced crispiness.
03 - Toss chickpeas in a large bowl with olive oil until evenly coated.
04 - Add smoked paprika, ground cumin, garlic powder, cayenne pepper if desired, sea salt, and black pepper; toss well to distribute evenly.
05 - Spread chickpeas in a single layer on the prepared baking sheet.
06 - Bake for 30 to 35 minutes, stirring or shaking the pan every 10 minutes until golden and crispy.
07 - Allow to cool for 10 minutes to firm up further before serving or storing in an airtight container.

# Expert Advice:

01 -
  • They're genuinely crispy, not chewy, because the drying trick actually works and changes everything.
  • Four ingredients later and you have something that tastes way fancier than the effort required.
  • They disappear in minutes whether you're snacking alone or feeding guests, and people always ask for the recipe.
02 -
  • Drying the chickpeas is non-negotiable—wet beans will steam and you'll end up with a sad, soft result instead of the shattering crunch you're after.
  • Stirring every 10 minutes sounds tedious but prevents any burning and ensures even roasting, which makes the difference between good and actually incredible.
03 -
  • Watch your oven during the last five minutes instead of leaving completely—different ovens roast at slightly different speeds and you want to catch them at peak golden rather than too dark.
  • If you're using home-cooked chickpeas instead of canned, let them dry on a clean towel for 15 minutes before tossing with oil, because they hold more moisture.
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