Crispy Chickpea Snack (Printable)

Crunchy oven-roasted chickpeas tossed with paprika, cumin, and garlic. Easy vegan snack ready in 45 minutes.

# What You'll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed (about 1 can, 400 g)

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/4 tsp cayenne pepper
07 - 1/2 tsp fine sea salt
08 - 1/4 tsp ground black pepper

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a clean kitchen towel or paper towels. Remove any loose skins for extra crispiness.
03 - In a large bowl, toss the chickpeas with olive oil until evenly coated.
04 - Add paprika, cumin, garlic powder, cayenne, salt, and pepper. Toss well to coat evenly.
05 - Spread the chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 30–35 minutes, shaking the pan or stirring every 10 minutes, until golden and crispy.
07 - Let cool for 10 minutes. They crisp further as they cool. Serve immediately or store in an airtight container.

# Expert Pointers:

01 -
  • These chickpeas stay crispy for days in an airtight container, though mine rarely last that long because I find myself grabbing handfuls every time I pass through the kitchen.
  • The spice blend is completely customizable to whatever mood strikes you, making this recipe feel brand new every time you make it.
02 -
  • The difference between good and great crispy chickpeas is all in the drying process, so take your time blotting away every drop of moisture before seasoning.
  • I once left a batch in the oven an extra 5 minutes while answering the door and discovered that slight over-roasting actually created an even more satisfying crunch without burning.
03 -
  • Start checking the chickpeas at the 25-minute mark, as oven temperatures can vary widely, and the line between perfectly crispy and burnt can be surprisingly thin.
  • For an extra dimension of flavor, add the spices to the hot chickpeas immediately after roasting, when the residual heat will bloom the spices and intensify their impact.
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