Crispy Chickpea Snack (Print version)

Golden roasted chickpeas coated in aromatic spices for addictive crunch

# What You'll Need:

→ Chickpeas

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

→ Seasoning & Coating

02 - 1.5 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - 0.5 teaspoon garlic powder
06 - 0.25 teaspoon ground cayenne pepper
07 - 0.75 teaspoon fine sea salt
08 - 0.25 teaspoon black pepper

# Directions:

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

# Expert Advice:

01 -
  • They're so crunchy and flavorful that you won't miss anything unhealthy about them, even though they're completely plant-based and won't leave you feeling weighed down.
  • Once you nail the technique, you can swap spices however you want—one batch with warm Middle Eastern flavors, the next with fiery heat or herbaceous complexity.
  • Made in under an hour with zero fussy technique, and they store for days if you can resist eating them all immediately.
02 -
  • Skip the drying step once and you'll understand why I keep mentioning it—wet chickpeas steam instead of roast, and you get sad, chewy legumes instead of crispy ones.
  • Timing varies wildly depending on how wet your chickpeas are, so trust your eyes and nose over the clock—they're done when golden and the kitchen smells irresistibly spiced.
03 -
  • If you're feeling fancy, peel the chickpeas before roasting—this takes patience but creates an even crispier snack with less chewy centers.
  • Use a perforated baking sheet or lined baking sheet with good air circulation, because chickpeas in the center will roast slower than edges if your sheet doesn't distribute heat evenly.
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