Crispy Chickpea Snack (Printable)

Flavorful roasted chickpeas with smoky spices for a crunchy, high-protein Mediterranean-inspired bite.

# What You'll Need:

→ Chickpeas

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

→ Seasoning

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

→ Optional Add-Ins

08 - 1/4 teaspoon cayenne pepper
09 - 1 tablespoon nutritional yeast

# How to make it:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas thoroughly with a clean kitchen towel to remove excess moisture, promoting crispiness.
03 - In a large mixing bowl, combine chickpeas with olive oil, sea salt, smoked paprika, ground cumin, garlic powder, black pepper, and any optional seasonings. Toss until evenly coated.
04 - Spread the coated chickpeas in a single layer on the prepared baking sheet for even roasting.
05 - Roast for 35 minutes, stirring or shaking the pan every 10 minutes to ensure uniform crisping.
06 - Remove from the oven when golden and crunchy. Let them cool slightly to allow further crisping before serving.

# Recipe Expert Tips:

01 -
  • They satisfy that crunch craving without any of the guilt that comes with deep-fried snacks.
  • Once you nail the timing, you'll find yourself making these every week because they vanish faster than you'd expect.
02 -
  • Moisture is your enemy here; if your chickpeas aren't completely dry before roasting, they'll turn out soft instead of crispy, and there's no fixing that once it happens.
  • The stirring intervals are non-negotiable—skipping them means the outer chickpeas burn while the inner ones stay soft, so set a timer and actually do it.
03 -
  • If your oven runs hot or uneven, rotate the baking sheet halfway through cooking for perfectly golden results every time.
  • Don't skip the final few minutes of cooling on the pan—that's when they crisp up the most, so patience here pays off.
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