Crispy Chickpea Snack (Printable format)

Crunchy roasted chickpeas with smoky spices, perfect for a healthy, protein-rich munch anytime.

# List of ingredients:

→ Chickpeas

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

→ Seasoning

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

→ Optional Add-Ins

08 - 1/4 tsp cayenne pepper
09 - 1 tbsp nutritional yeast

# How to make it:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the drained chickpeas dry using a clean kitchen towel to remove excess moisture for optimal 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 to coat evenly.
04 - Spread the seasoned chickpeas in a single layer over the prepared baking sheet.
05 - Roast in the oven for 35 minutes, stirring or shaking the pan every 10 minutes to ensure even roasting and crispiness.
06 - Remove from oven when golden and crunchy. Let the chickpeas cool slightly before serving; they will crisp further as they cool.

# Expert Suggestions:

01 -
  • They're genuinely addictive; one handful turns into a full bowl without you noticing.
  • Packed with protein and fiber, so they actually keep you satisfied unlike most snacks.
  • Takes barely any active time, and your oven does all the work.
02 -
  • Drying the chickpeas beforehand is absolutely essential—I learned this the hard way when my first batch came out chewy, and I realized I'd skipped the towel step.
  • Those stirring breaks every 10 minutes matter more than you'd think; they're the difference between evenly crispy and some burnt pieces mixed with soft ones.
03 -
  • The key to maximum crispiness is making sure they're spread in a true single layer with space between each chickpea—crowding them turns them steamy instead of crunchy.
  • If you find your oven runs hot, start checking them around the 30-minute mark so you catch them at golden instead of burnt.
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