Crispy Chickpea Snack (Printable)

Crunchy roasted chickpeas seasoned with smoked paprika and cumin for a savory, high-protein bite.

# What You Need:

→ 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

# How To Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the drained chickpeas dry with a clean kitchen towel to remove excess moisture for enhanced crispiness.
03 - In a large bowl, combine chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and any optional seasonings; toss thoroughly to coat evenly.
04 - Spread the coated chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes in the oven, stirring or shaking the pan every 10 minutes to promote even crisping.
06 - Remove chickpeas from the oven once golden and crunchy; allow to cool slightly so they crisp further before serving.

# Expert Advice:

01 -
  • They're so ridiculously easy that even on your most tired evenings, you'll feel accomplished tossing these together.
  • Once you taste how crispy they get, you'll stop buying expensive packaged snacks and never look back.
  • At just a few ingredients and zero complicated technique, this is the kind of recipe that teaches you how simple good food can be.
02 -
  • Moisture is everything—I learned this the hard way by skipping the towel step and ending up with chickpeas that stayed soft no matter how long I roasted them.
  • Those 10-minute stirs are not optional busy work; they're the difference between some golden and some pale, and it takes 30 seconds each time.
  • They continue to crisp as they cool, so if you think they're done five minutes before you expect, pull them out—they'll be perfect once they hit room temperature.
03 -
  • Don't skip drying the chickpeas—this single step is what separates crispy from chewy, and it genuinely matters.
  • If you want them extra crunchy, add the oil just before roasting instead of at the beginning, and they'll dehydrate even more.
  • Taste the spice blend before roasting and adjust to your preference, because you can't fix it once they're done cooking.
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