Description
These Delicious Crunchy Chickpeas are the ultimate healthy snack satisfying that craving for something salty and crispy. Perfectly roasted with a blend of savory smoked paprika and cumin, they are naturally gluten-free, vegan, and packed with plant-based protein. Ditch the potato chips for this addictive, guilt-free bite.
Ingredients
2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra virgin olive oil (or avocado oil)
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sea salt (add more to taste)
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional, for a little heat)
Instructions
1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
2. Rinse the chickpeas thoroughly in a colander and let them drain.
3. The Secret Step: Spread the chickpeas out on a clean kitchen towel or layers of paper towels. Pat them very dry. Gently roll them around to remove any loose skins (discard the skins). The drier the chickpea, the crunchier the result!
4. Transfer the dried chickpeas to a large rimmed baking sheet. Drizzle with the olive oil and toss with your hands or a spatula until evenly coated.
5. Spread them into a single layer. Roast for 20 minutes.
6. Remove the pan from the oven and give the chickpeas a good shake or stir to ensure even browning.
7. Return to the oven and roast for another 10–15 minutes, until they are golden brown and crispy on the outside.
8. Remove from the oven. Immediately sprinkle the smoked paprika, cumin, garlic powder, salt, pepper, and cayenne over the hot chickpeas. Toss well to coat. (Adding spices *after* roasting prevents them from burning and tasting bitter).
9. Let them cool completely on the baking sheet. They will continue to crisp up as they cool.
10. Serve immediately as a snack or salad topper.
Notes
Drying is Key: If your chickpeas are still wet when they go into the oven, they will steam instead of roast, resulting in a chewy texture rather than a crunchy one.
Storage: These are best eaten fresh. If you must store them, keep them in a jar with the lid loosely screwed on (slightly open) at room temperature for 2 days. An airtight container will make them soft.
Air Fryer Method: Toss dried chickpeas with oil and cook at 390°F (200°C) for 12–15 minutes, shaking the basket halfway through. Toss with spices after cooking.
Serving Idea: Use these as a high-protein, gluten-free substitute for croutons in salads or soups.
- Prep Time: 10
- Cook Time: 35
- Category: Snack
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1
- Sodium: 320
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
- Cholesterol: 0