Crispy Chickpea Snack (Printer-friendly)

Crunchy roasted chickpeas with warming spices—a protein-rich, addictive snack ready in 45 minutes.

# What You 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the drained chickpeas 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 pepper, 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. Serve warm or store in an airtight container at room temperature for up to 3 days.

# Top Tips:

01 -
  • They're genuinely crunchy without being fried, so you can eat an entire handful guilt-free.
  • The spice blend is warm and subtle enough to work with almost any meal, or just as a snack straight from the container.
  • Once you nail the technique, you can swap seasonings endlessly and never get bored.
02 -
  • Moisture is your enemy; even a little dampness left on the chickpeas will make them steam instead of roast, so don't skip the thorough drying step.
  • The second roast is shorter because the spices can scorch if you're not careful—keep an eye on them and shake the pan to ensure even browning.
03 -
  • If your batch comes out soft instead of crispy, the oven temperature might be off or you didn't dry the chickpeas enough; try using a thermometer to check your oven's actual temp.
  • The halfway shake during roasting is non-negotiable—it's what ensures even browning and prevents any from burning while others stay pale.
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