Crispy Chickpea Snack (Print)

Crunchy roasted chickpeas tossed with olive oil and spices make a healthy, savory snack.

# Components:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed or 8.8 oz cooked chickpeas

→ Seasoning

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/4 tsp garlic powder
07 - 1/4 tsp black pepper

→ Optional Add-Ins

08 - 1/4 tsp cayenne pepper
09 - 1 tbsp nutritional yeast

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat drained chickpeas dry with a clean kitchen towel to remove excess moisture for optimal crispiness.
03 - In a large mixing bowl, combine chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and optional seasonings if desired.
04 - Spread the seasoned chickpeas evenly in a single layer on the prepared baking sheet.
05 - Bake for 35 minutes, shaking or stirring every 10 minutes to promote even crisping.
06 - Remove from oven once golden and crunchy; allow to cool slightly so they crisp further before serving.

# Expert Advice:

01 -
  • They satisfy that salty-crunchy craving without any guilt, and you'll find yourself reaching for them all afternoon.
  • The whole kitchen smells incredible while they roast, and people actually ask what you're cooking.
  • Once you master the basic version, you can play with endless spice combinations and never get bored.
02 -
  • Moisture is your enemy here—I learned this by watching a batch turn out chewy instead of crispy, and the difference between patting the chickpeas dry and not doing it is genuinely the difference between success and disappointment.
  • Shaking the pan every 10 minutes isn't optional, it's essential, because chickpeas on the bottom will cook faster than ones on top, and you want them all golden and uniform.
03 -
  • Don't open the oven door during roasting unless absolutely necessary—every peek lets heat escape and extends your cooking time unpredictably.
  • If you notice them browning too fast around the edges, lower the oven temperature to 180°C and extend the time slightly, because every oven behaves differently and adaptation is part of the skill.
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