Crispy Chickpea Snack (Printable)

Crunchy, spiced oven-roasted chickpeas. A vegan, gluten-free snack packed with flavor and protein.

# What You Need:

→ Chickpeas

01 - 2 cups (about 1 can, 400 g) cooked chickpeas, drained and rinsed

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/4 tsp cayenne pepper (optional, for heat)
07 - 1/2 tsp fine sea salt
08 - 1/4 tsp ground black pepper

# How to Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a clean kitchen towel or paper towels. Remove any loose skins for extra crispiness.
03 - In a large bowl, toss the chickpeas with olive oil until evenly coated.
04 - Add paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Toss well to coat evenly.
05 - Spread the chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 30–35 minutes, shaking the pan or stirring every 10 minutes, until golden and crispy.
07 - Let cool for 10 minutes (they crisp further as they cool). Serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • They satisfy that deep need for crunch without the guilt that follows a bag of something fried.
  • You can season them a hundred different ways and never get bored.
  • They actually fill you up instead of leaving you hunting for more food ten minutes later.
  • They turn a humble pantry staple into something you will crave on repeat.
02 -
  • If you skip the drying step, they will stay soft and chewy instead of crispy, no matter how long you roast them.
  • Shaking the pan every ten minutes is not optional, it keeps them from burning on one side and staying pale on the other.
  • They lose their crunch after a day or two, so if you want them crispy again, just pop them back in a warm oven for five minutes.
03 -
  • If you cook your own chickpeas from dried, roast them a few minutes longer since they tend to hold more moisture than canned.
  • A light mist of cooking spray right before roasting gives them an extra crispy shell without adding much fat.
  • Double the batch and keep half plain so you can season them differently later, they reheat and re-season beautifully.
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