Crispy Chickpea Snack (Print View)

Crunchy roasted chickpeas seasoned with smoky spices for a healthy flavorful snack.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 8.8 oz cooked chickpeas)

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

→ Optional Add-Ins

08 - 1/4 teaspoon cayenne pepper (for heat)
09 - 1 tablespoon nutritional yeast (for cheesy flavor)

# Step-by-Step Directions:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat the drained chickpeas dry thoroughly using a clean kitchen towel to maximize crispiness.
03 - In a large mixing bowl, toss the chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and any optional seasonings until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 minutes, shaking the pan or stirring the chickpeas every 10 minutes to ensure even crisping.
06 - Remove from the oven when golden and crunchy. Allow to cool slightly before serving; the chickpeas will crisp up further as they cool.

# Expert Suggestions:

01 -
  • They're so crunchy you get that satisfying bite that makes you feel like you're treating yourself, except you're actually feeding your body real protein.
  • The whole thing takes less time than scrolling through your phone, and you end up with something that lasts for days if you can resist eating them all at once.
  • You can season them however you're craving that day—one batch could be smoky and warm, the next could be spicy or even sweet.
02 -
  • Moisture is the enemy of crispiness, which is why patting the chickpeas dry and then letting them cool completely before storing is non-negotiable if you want them to stay crunchy beyond day one.
  • The oven temperature and timing can vary depending on how your oven runs and how thick your chickpeas are, so the first time you make these, start checking at thirty minutes and pull them when they sound right to you.
  • If you forget about them and they brown too dark, they're still delicious—just a little more intensely flavored—unless they actually burn, in which case start over because burnt is a flavor nobody asked for.
03 -
  • For maximum crispiness, buy fresh chickpeas from the bulk bin if your grocery store has them and cook them yourself, or use leftover cooked chickpeas you've frozen—canned is convenient, but homemade gives you more control over final texture.
  • If you're batch cooking for the week, season each batch differently so you don't get bored eating the same thing five days in a row.
  • A drizzle of good olive oil and a sprinkle of fleur de sel after roasting, while still warm, elevates them from snack to something your guests might actually compliment you on.
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