Description
Make crispy oven roasted chickpeas in 30 minutes with simple pantry spices. A high-protein, crunchy snack perfect for salads or snacking.
Ingredients
- 2 cans (15 ounces each) low-sodium chickpeas, drained and rinsed
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sea salt to taste (Optional)
- Pinch of smoked paprika (Optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas, then spread them on a clean towel and pat completely dry. Remove any loose skins.
- Let the chickpeas rest on the baking sheet for 5–10 minutes to air dry further.
- In a small bowl, mix garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Drizzle olive oil over the chickpeas, toss to coat, then sprinkle with the seasoning mixture and toss again.
- Spread chickpeas in a single layer on the baking sheet.
- Roast for 25–30 minutes, shaking the pan every 10 minutes until golden and crisp.
- Let cool for 5–10 minutes to crisp up further, then season lightly with sea salt before serving.
Notes
- Patting the chickpeas very dry is key for maximum crispiness.
- Remove loose skins for a better texture.
- Cooling time helps them become crunchier.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American