Crispy Chickpea Snack (Print Version)

Crunchy roasted chickpeas tossed in bold spices make a perfect high-protein Mediterranean snack.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • They're impossibly crunchy and satisfying, with zero guilt because they're packed with protein and fiber.
  • The whole process takes less time than a TV episode, and your kitchen smells like a Mediterranean spice market.
  • They keep for days in an airtight container, making them perfect for grab-and-go moments or impromptu snacking.
02 -
  • Moisture is the enemy of crispiness, so never skip patting the chickpeas dry and never crowd the baking sheet.
  • The shaking and stirring every 10 minutes makes the difference between some crispy ones and all crispy ones, so set a timer.
  • They keep crisping as they cool, so remove them when they look just slightly underdone if you want maximum crunch.
03 -
  • The absolute crispiest chickpeas come from letting them cool completely undisturbed, so resist the urge to handle them while they're still warm.
  • If your oven runs hot, start checking them at the 30-minute mark to prevent burning, since even a couple minutes makes the difference between crispy and charred.
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