Crispy Chickpea Snack (Printable Copy)

Crunchy roasted chickpeas with smoky spices offer a healthy, satisfying high-protein bite.

# What You Need:

→ Chickpeas

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

→ Seasoning

02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon black pepper

→ Optional Add-Ins

08 - ¼ teaspoon cayenne pepper
09 - 1 tablespoon nutritional yeast

# How to Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly using a clean kitchen towel to maximize crispiness.
03 - Combine chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and optional spices in a large bowl; toss until evenly coated.
04 - Spread the chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes, shaking or stirring every 10 minutes to ensure they crisp evenly.
06 - Remove from oven when golden and crunchy. Let cool slightly to achieve maximum crispness before serving.

# Expert Advice:

01 -
  • They're genuinely crunchy in a way that satisfies that snacking urge without any guilt.
  • You probably have everything in your kitchen already, and they come together in under an hour.
  • They stay fresh for days, so batch-making them on a lazy Sunday sets you up for the whole week.
02 -
  • The drying step is non-negotiable; wet chickpeas will steam rather than roast, leaving you with chewy disappointment instead of crispy perfection.
  • The cooling period matters enormously—they seem soft when warm but transform into actual chips once they reach room temperature.
  • Setting a timer for every 10 minutes prevents the dreaded burnt-on-the-outside-soft-on-the-inside scenario that happened during my first attempt.
03 -
  • If you're making a larger batch, use two baking sheets and swap their positions halfway through roasting to ensure even cooking.
  • Don't crowd the pan—chickpeas need space around them to crisp properly, so spread them in a true single layer even if it means using two sheets.
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