Description
Crispy and flavorful spicy roasted chickpeas make a healthy, addictive snack seasoned with cumin, paprika, chili, and more.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
Instructions
- Preheat your oven to a robust 425°F (220°C).
- Drain and rinse the canned chickpeas thoroughly. The key to crispiness is dryness, so spread them onto a sheet pan and pat them vigorously with a clean kitchen towel until completely dry. Remove any loose skins if desired, though it’s not strictly necessary.
- In a medium bowl, combine the dried chickpeas with the olive oil. Toss until each chickpea is lightly coated.
- In a separate small bowl, whisk together the cumin, smoked paprika, chili powder, garlic powder, kosher salt, black pepper, and crushed red pepper flakes.
- Sprinkle the spice mixture over the oiled chickpeas and toss well to ensure an even coating.
- Spread the seasoned chickpeas in a single layer on the sheet pan. Avoid overcrowding, as this can steam them instead of roasting.
- Roast for 25-35 minutes, stirring the chickpeas once halfway through the cooking time, until they are beautifully golden brown and crispy.
- Remove from the oven and allow them to cool on the baking sheet; they will become even crispier as they cool.
- Store any leftover roasted chickpeas in an airtight container at room temperature for up to two weeks.
Notes
- Adjust the crushed red pepper flakes to control the spice level.
- Ensure chickpeas are completely dry for maximum crispiness.
- Removing loose skins is optional but can improve texture.
- Avoid overcrowding the pan to prevent steaming.
- Chickpeas crisp up further as they cool.