Crispy Spiced Roasted Chickpeas (Print-Friendly)

Crunchy roasted chickpeas coated in warming spices for a protein-rich, addictive munching experience.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)

→ 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 (optional)
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper

# How To Make It:

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. Roast for 20 minutes, shaking the pan halfway through.
04 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Toss to coat evenly.
05 - Return to oven and roast for another 12-15 minutes, shaking once, until golden and crisp.
06 - 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 Advice:

01 -
  • That satisfying crunch that makes you forget potato chips exist
  • Protein packed energy that actually keeps you full for hours
  • Endless spice combinations so you never get bored
02 -
  • Skip the paper towel step and you will end up with soft chickpeas instead of crispy ones
  • They might seem slightly soft when they first come out of the oven but will crunch up after cooling
  • Do not overcrowd the pan or they will steam instead of roast
03 -
  • Roast them longer than you think you need to for maximum crunchiness
  • Let the baking sheet cool completely before washing to avoid warping
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