Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Thoroughly dry the drained and rinsed chickpeas. The drier they are, the crispier they will become. You can pat them dry with a clean kitchen towel or paper towels.
- Step 3: In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt, and cayenne pepper (if using). Make sure the chickpeas are evenly coated with the spices.
- Step 4: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the chickpeas instead of roasting them.
- Step 5: Roast for 15-20 minutes, or until the chickpeas are golden brown and crispy. Stir halfway through to ensure even cooking. Keep a close eye on them to prevent burning.
- Step 6: Remove from the oven and let cool slightly before serving. The chickpeas will become even crispier as they cool. Enjoy!
Notes
- Store cooled chickpeas in an airtight container at room temperature for up to 3 days, but know they're best enjoyed fresh!
- For ultimate crispiness the next day, reheat in a dry skillet over medium heat for a few minutes, tossing frequently.
- Sprinkle these spicy, smoky chickpeas over salads or grain bowls for an unexpected crunch and flavor boost.
- Don't skip drying the chickpeas thoroughly – it's the secret to that irresistible crunch we're after!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American