Crispy Chickpea Snack (Print Version)

Oven-roasted chickpeas coated in smoky and savory spices for a crunchy, wholesome snack or salad boost.

# Components:

→ Chickpeas

01 - 2 cups cooked chickpeas (about 1 can, 400 g), 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

# Directions:

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, removing any loose skins for extra crispness.
03 - In a large bowl, toss the chickpeas with olive oil until evenly coated.
04 - Mix in smoked paprika, ground cumin, garlic powder, cayenne pepper if using, sea salt, and black pepper, tossing well to ensure even coverage.
05 - Spread the chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring or shaking the pan every 10 minutes, until golden brown and crisp.
07 - Allow chickpeas to cool for 10 minutes to enhance crispness before serving or storing in an airtight container.

# Expert Advice:

01 -
  • They're ridiculously more addictive than store-bought chips and somehow feel more virtuous to eat.
  • Once you master the basic technique, you can swap spices to match whatever mood strikes you.
  • Prep is genuinely ten minutes—this is snacking that doesn't require a grocery store trip or complicated equipment.
02 -
  • The drying step isn't optional—wet chickpeas will never crisp no matter how long you roast them, so don't skip the towel work.
  • Shaking the pan matters more than you'd think; every 10 minutes keeps them from burning on one side while staying soft on the other.
03 -
  • Don't crowd the pan—they need room to roast and brown evenly, so use a large sheet or do two batches if needed.
  • Taste one after the cooling period before serving; if you want them saltier or spicier, you can still season right then while they're warm.
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