Crispy Chickpea Snack (Printable)

Crunchy roasted chickpeas with smoky spices and a touch of garlic for a healthy, flavorful bite.

# What You Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 9 oz cooked chickpeas)

→ 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 and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with a clean kitchen towel to remove moisture for better crispiness.
03 - In a large mixing bowl, combine chickpeas with olive oil, sea salt, smoked paprika, ground cumin, garlic powder, black pepper, and optional spices as desired.
04 - Spread the seasoned chickpeas evenly in a single layer on 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 the oven once golden and crunchy. Let them cool slightly to allow further crisping before serving.

# Expert Suggestions:

01 -
  • They're addictively crunchy without any guilt, and your hands stay clean because there's no greasy coating.
  • Roasting takes minimal hands-on time, leaving you free to do other things while your oven does the work.
  • One batch easily becomes three because they vanish fast, and you'll find yourself making them twice a week.
02 -
  • Moisture is the enemy of crispiness—if your chickpeas are even slightly wet, they'll stay chewy no matter how long you roast them, so dry them like your life depends on it.
  • Shaking the pan during roasting makes the difference between uneven crunchy-and-soft spots versus consistently crispy beans; those ten-minute intervals actually matter.
  • If you add optional ingredients like nutritional yeast, toss them in after roasting so they don't burn and become bitter.
03 -
  • Don't use wet chickpeas from a can without patting them absolutely dry—that moisture is what keeps them from crisping properly.
  • Stir every ten minutes instead of leaving them alone, because the ones touching the pan brown faster and deserve attention.
  • Toast the spices for thirty seconds in a dry pan before tossing them with the chickpeas if you want deeper, more rounded flavor.
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