Equipment
- 1 -Baking sheet
- 1 Parchment paper
- 1 Mixing bowl
- 1 Kitchen towel or paper towels
- 1 Measuring spoons
Ingredients
- 15 oz Chickpeas drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder optional
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp cumin optional
Instructions
- Preheat the oven to 425°F (220°C) and drain and rinse the chickpeas.
- Spread the chickpeas on a kitchen towel and gently pat them dry. Make sure they are completely dry before roasting to help them crisp properly. Remove any loose skins.
- Transfer the chickpeas to a parchment-lined baking sheet. Toss with olive oil and sea salt until evenly coated.
- Roast for 20–30 minutes, stirring halfway through, until golden brown and crispy.
- Remove from the oven and, while still warm, toss with paprika, garlic powder, black pepper, cumin, or your favorite spice blend.
- Let cool slightly before serving for maximum crunch.
Notes
- Roasted chickpeas are best enjoyed the same day for optimal crispiness.
- Store loosely covered at room temperature for up to 2 days.
- Avoid refrigerating, as they become chewy quickly.
- Experiment with spice blends like curry powder, ranch seasoning, chili lime, or Cajun seasoning.
Tried this recipe?Let us know how it was!