Crispy Garlic Chili Chickpea Crunch (Printable Version)
Spicy, crunchy roasted chickpeas seasoned with garlic, smoked paprika and chili - great for snacking or topping salads.
# Ingredient List:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili flakes, adjust as desired
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry with a towel or paper towels to eliminate surface moisture.
03 - Transfer chickpeas to a mixing bowl. Drizzle with olive oil, then add garlic powder, smoked paprika, chili flakes, ground cumin, sea salt, and black pepper. Toss until evenly coated.
04 - Spread seasoned chickpeas in a single layer on the lined baking sheet.
05 - Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are golden and crisp.
06 - Allow chickpeas to cool on the baking sheet for 10 minutes; they will become crunchier as they cool.
# Expert Advice:
01 -
- These chickpeas turn out so crispy, you’ll find yourself snacking right off the baking sheet before they make it to the bowl.
- The simple spice blend delivers a punchy snack that’s both healthy and seriously addictive.
02 -
- If you rush the drying step, you’ll get chewy, not crunchy chickpeas—I learned the hard way.
- Letting the chickpeas cool on the pan makes their texture irresistibly crisp, so patience truly pays off.
03 -
- Peel the chickpeas if you want extra-crunchy results—I only do this when I have a few extra minutes.
- Giving the pan a really good shake halfway through roasting exposes more chickpea surface for even crisping.