Ingredients
Chickpeas
- 2 (15-ounce) cans chickpeas, drained and rinsed
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and aid in even roasting.
- Dry Chickpeas: Pat the drained and rinsed chickpeas completely dry using a clean kitchen towel to ensure they roast to a crispy texture.
- Coat with Oil: Toss the dry chickpeas with olive oil until they are evenly coated, which helps the spices adhere and promotes crispiness.
- First Roast: Spread the chickpeas out in a single layer on the prepared baking sheet and roast them for 25–30 minutes, shaking the pan halfway through to ensure even cooking.
- Season: Remove the chickpeas from the oven and evenly sprinkle them with smoked paprika, chili powder, cayenne pepper, garlic powder, salt, and black pepper to impart the spicy flavor.
- Second Roast: Return the seasoned chickpeas to the oven and roast for an additional 10–15 minutes until they are golden brown and crispy.
- Cool and Serve: Allow the chickpeas to cool slightly on the baking sheet before serving, as they will crisp up further as they cool.
Notes
- Ensure chickpeas are thoroughly dried for maximum crispiness.
- Add spices after the first roast to prevent them from burning in the oven.
- These roasted chickpeas are best enjoyed the same day but can be stored loosely covered at room temperature for up to 1 day.
- If chickpeas lose crispiness, re-crisp them in the oven at 400°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern–Inspired
- Diet: Vegan, Gluten Free
