Crispy Chickpea Snack (Printable)

Crunchy roasted chickpeas coated in warming spices for a healthy, protein-packed munchable snack.

# What You Need:

→ Chickpeas

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

→ Seasoning & Coating

02 - 1½ tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon ground cayenne pepper
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper

# Steps:

01 - Heat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat drained and rinsed chickpeas thoroughly dry with paper towels to remove as much surface moisture as possible for maximum crispiness.
03 - Spread dried chickpeas in a single layer across the prepared baking sheet.
04 - Roast for 20 minutes, shaking the pan halfway through to ensure even browning.
05 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss until evenly coated.
06 - Return to oven and roast for 12 to 15 minutes, shaking once halfway through, until golden and crispy.
07 - Allow chickpeas to cool for 10 minutes at room temperature—they will continue to crisp as they cool. Serve warm or store in an airtight container at room temperature for up to 3 days.

# Expert Tips:

01 -
  • They're absurdly crispy and addictive, the kind of snack you can't stop reaching for without feeling guilty about the nutrition label.
  • Takes barely any effort and tastes like you spent way more time in the kitchen than you actually did.
02 -
  • Don't skip the cooling step even though you'll want to eat them immediately—they firm up significantly in those 10 minutes and become exponentially better.
  • If they seem soft after cooling, they'll harden more as they sit in an airtight container, so give them a chance before deciding you failed.
03 -
  • For extra crunch, you can peel the chickpeas before roasting—yes it's tedious, but they become almost impossibly crispy and the effort is weirdly meditative.
  • Don't overcrowd the pan; if you need to make a bigger batch, use two sheets so everything gets room to roast and brown properly instead of steaming.
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