Crispy Chickpea Snack (Print)

Crunchy roasted chickpeas seasoned with smoky spices for a protein-packed, savory treat.

# Ingredients:

→ Chickpeas

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean kitchen towel to maximize crispiness.
03 - In a large bowl, combine chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and optional ingredients if used. Toss well to coat evenly.
04 - Spread the 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 crisping.
06 - Remove from oven once golden and crunchy. Let cool slightly before serving; they will crisp further as they cool.

# Expert Tips:

01 -
  • They're genuinely crunchy, not that soggy middle-ground texture you get when you rush the roasting.
  • Each bite delivers real protein without feeling like you're eating "health food" in the preachy sense.
  • The recipe barely requires attention once they're in the oven, so you can actually relax while something delicious happens.
02 -
  • Moisture is the real enemy—if your chickpeas aren't properly dried before roasting, no amount of heat will make them truly crispy, and you'll end up with a leathery texture instead.
  • Stirring every 10 minutes prevents them from burning on the edges while staying soft in the middle; consistency is key here.
03 -
  • If you have access to dried chickpeas, cook them yourself and you'll get even crispier results than canned—the control is worth the extra effort.
  • Don't crowd the baking sheet; give each chickpea space to roast rather than steam, and you'll notice the difference immediately.
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