Crispy Spiced Chickpea Snack (Printer-friendly)

Golden roasted chickpeas coated in aromatic spices for a protein-packed, 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly 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 Tips:

01 -
  • You get that satisfying crunch without any of the guilt, plus enough protein to actually keep you full between meals.
  • The warming spices make something so simple taste like you've been cooking for hours, when really it's hands-off roasting time.
02 -
  • Moisture is the enemy of crispiness, so don't skip the drying step or you'll end up with something that tastes more like roasted beans than a proper snack.
  • The seasoning goes on partway through cooking rather than at the start, which keeps the spices from burning and turning bitter.
03 -
  • If you have the patience, peeling the chickpeas before roasting gives you an even crispier result and a slightly fancier appearance, though the flavor stays exactly the same.
  • Don't crowd the baking sheet; give them space to actually roast rather than steam, which means you might need to work in two batches if you're doubling the recipe.
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