These crispy chickpeas are seasoned with smoky spices like cumin and smoked paprika, then roasted until crispy and crunchy. Eat them right out of the bowl, serve them in your favorite salad, or as a garnish in a creamy soup.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chickpeas: I find that canned chickpeas work well for this recipe. Dry them thoroughly with a paper towel. See below about removing the skins.
- Olive oil: You can substitute avocado, sunflower, or safflower oil.
- Smoked paprika: Don’t confuse this with sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a lot of flavor dimension.
- Ground cayenne pepper: If you want to add a little heat, use a couple of pinches.
How To Make Crispy Chickpeas
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the olive oil, smoked paprika, cumin, salt, garlic powder, onion powder, and black pepper.
- Add the chickpeas to the mixture and gently stir to coat.
- Spread the chickpeas in a single layer on a large baking sheet.
- Roast until golden brown and crispy.
Preparation Tips
- When drying the chickpeas gently with a paper towel, the skins will come off. Discard them and keep drying and discarding until most of the skins have been removed. This produces crispier chickpeas.
- Enjoy these tasty guys soon. They are best enjoyed the day they are prepared.
- Store these fully cooled chickpeas in an airtight container at room temperature.
- To restore some crispiness, place them in a single layer on a baking sheet and bake at 425 degrees for 5-6 minutes.
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Crispy Chickpeas
These crispy chickpeas are seasoned with smoky spices like cumin and smoked paprika, then roasted until crispy and crunchy.
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Servings: 6 servings
Calories: 46kcal
Ingredients
- 2 (15-ounce) cans chickpeas thoroughly drained, rinsed, and dried
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Whisk the olive oil, smoked paprika, cumin, salt, garlic powder, onion powder, and black pepper in a medium bowl. Add the chickpeas to the mixture and gently stir to coat.
- Spread the chickpeas in a single layer on a large baking sheet. Roast for 20-25 minutes until golden brown and crispy. Flip halfway through.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 46kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 389mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg
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