Crunchy Roasted Chickpeas

Two cans of chickpeas roasted until they crunch like nuts. A snack with protein and fiber.

Prep: 10 min
Cook: 35 min
Rest: 10 min
Total: 55 min
Makes: 4 handfuls
Difficulty: easy
Heat: 🌶

The whole secret is getting the chickpeas dry before they go in the oven. Spices go on after roasting, while the chickpeas are hot, so they stick without burning.

Ingredients

2 can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp kosher salt
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper optional

Gear

baking sheet
clean kitchen towel

Method

Tap a step to mark where you are. Tap a time to start a timer.

Heat the oven

Heat the oven to 400 F.
Dry

Roll the chickpeas around in the towel until they are very dry. Any loose skins that slip off can be thrown away.
Roast

Toss the chickpeas with the oil and salt on the baking sheet and roast, shaking the pan halfway, until deep golden and crunchy.
Season

Straight out of the oven, toss them with the paprika, garlic powder, and cayenne.
Cool

Let them cool on the pan; they crisp more as they cool.

Notes

tipBest the day they are made. Store them uncovered or in a paper bag; a sealed container softens them.
variationTry cinnamon and a little sugar instead of the savory spices.