Crispy Chickpea Snack (Print Version)

Oven-toasted chickpeas with smoked paprika and cumin, delivering a bold, crunchy flavor.

# What You'll Need:

→ Chickpeas

01 - 1 can (14 oz) cooked chickpeas, drained and rinsed

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon fine sea salt
08 - ¼ teaspoon ground black pepper

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas very dry with a clean kitchen towel or paper towels. Remove any loose skins to enhance crispiness.
03 - In a large bowl, toss chickpeas with olive oil until evenly coated.
04 - Add smoked paprika, ground cumin, garlic powder, cayenne (if using), sea salt, and black pepper. Toss thoroughly to coat.
05 - Spread chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, shaking the baking sheet or stirring every 10 minutes, until golden and crispy.
07 - Let cool for 10 minutes to allow chickpeas to crisp further. Serve immediately or store in an airtight container.

# Additional Tips::

01 -
  • They're ready in under an hour and require almost no active time, just a few shakes of the pan.
  • One batch becomes your secret weapon for crushing cravings, salad toppings, or impressing guests with something homemade.
  • The spices wake up every single chickpea with bold flavor that tastes way fancier than the effort.
02 -
  • Drying the chickpeas thoroughly is non-negotiable; wet chickpeas will steam instead of crisp, and you'll be disappointed.
  • The pan shake every 10 minutes prevents burning on one side and keeps them cooking evenly, so set a timer and don't skip this step.
03 -
  • The loose skins you rub off aren't waste; they crisp up too and become the most satisfying crunch at the bottom of your bowl.
  • Don't crowd the baking sheet—chickpeas roast better in a single layer where heat can reach all sides evenly.
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