Crispy Chickpea Snack (Printable Version)

Crunchy roasted chickpeas with warming spices. Protein-rich, addictive snack ready in 45 minutes.

# What You 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, optional
07 - 0.75 teaspoon fine sea salt
08 - 0.25 teaspoon black pepper

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry 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 if using, 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 Advice:

01 -
  • It turns a humble pantry staple into something so addictive you'll be hiding batches from yourself.
  • Naturally vegan and gluten-free without tasting like health food.
  • Takes less time than a trip to the store for packaged snacks, and tastes infinitely better.
02 -
  • Moisture is the one thing standing between you and crispy perfection, so drying those chickpeas isn't optional—it's non-negotiable.
  • Shaking the pan during roasting keeps them from cooking unevenly and sticking in spots, which I learned the hard way when half my batch came out soft.
03 -
  • Don't skip the cooling period—it sounds small, but those last minutes make the textural difference between good and genuinely addictive.
  • If you're using fresh cooked chickpeas instead of canned, dry them even more aggressively because they hold more moisture.
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