Crispy Chickpea Snack (Printable Version)

Crunchy oven-roasted chickpeas with aromatic spices for a protein-packed munchable.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the drained and rinsed chickpeas dry with paper towels, removing as much moisture as possible to achieve maximum crispiness.
03 - Arrange chickpeas on the prepared baking sheet in a single layer.
04 - Roast for 20 minutes, shaking the baking sheet halfway through cooking.
05 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss to coat evenly.
06 - Return to oven and roast for 12 to 15 minutes, shaking once, until golden and crisp.
07 - Allow chickpeas to cool for 10 minutes. They will continue to crisp during cooling. Serve warm or store in an airtight container at room temperature for up to 3 days.

# Expert Tips:

01 -
  • They're so crispy you'll forget you're eating something healthy, and somehow they always disappear before you mean them to.
  • The whole thing takes less time than a Netflix episode, yet tastes like you've been planning it all week.
  • One batch sits in your pantry for days, ready to grab whenever you need a protein boost that actually tastes good.
02 -
  • If you skip the paper towel drying step, you'll end up with sad, chewy chickpeas that taste like a mistake, so don't rush this part even though it feels tedious.
  • The second roast is short but essential because over-roasting turns them bitter and dark, and under-roasting leaves them still slightly yielding instead of perfectly snappy.
03 -
  • For maximum crunchiness, peel the chickpeas before roasting—yes it takes longer, but the texture becomes almost absurdly crispy and worth every extra minute.
  • Don't crowd the pan; spreading them in a true single layer means they crisp up evenly instead of steaming on top of each other.
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