Crispy Chickpea Snack (Printable Version)

Protein-rich roasted chickpeas with warming spices. Vegan, gluten-free, and perfectly crunchy in just 45 minutes.

# What You'll 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with paper towels, removing as much moisture as possible for maximum crispiness.
03 - Spread dried chickpeas on the prepared baking sheet in a single layer.
04 - Roast for 20 minutes, shaking the pan halfway through cooking.
05 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black 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 as they cool. Enjoy warm or store in an airtight container at room temperature for up to 3 days.

# Additional Tips::

01 -
  • They satisfy that deep need for crunch without any guilt or greasy fingers.
  • You can toss them with any spice blend you have and they transform completely every time.
  • They stay crispy for days if you manage not to eat them all in one sitting.
  • Theyre the kind of snack that makes you feel good about your choices instead of regretful.
02 -
  • Moisture is the enemy, so if your chickpeas seem damp after draining, let them air dry on a towel for a few extra minutes.
  • Adding oil too early steams them instead of crisping them, which is why you wait until after the first roast.
  • They continue crisping as they cool, so dont judge their crunchiness straight out of the oven or youll be tempted to overroast.
03 -
  • Peeling the chickpeas before roasting makes them even crunchier, though it adds ten minutes of tedious work that I usually skip.
  • Double the batch because you will eat more than you plan and wish you had extras for tomorrow.
  • Taste one before storing to check seasoning, adding a pinch more salt if needed while theyre still warm.
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