Crispy Spiced Roasted Chickpeas (Printable)

Protein-rich crunchy chickpeas roasted with warming spices like smoked paprika and cumin for an addictive healthy snack.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasoning & Coating

02 - 1½ tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon ground cayenne pepper
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with paper towels, removing as much moisture as possible for maximum crispiness.
03 - Spread chickpeas on the prepared baking sheet in a single layer.
04 - Roast for 20 minutes, shaking the pan halfway through.
05 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Toss to coat evenly.
06 - Return to oven and roast for 12-15 minutes, shaking once, until golden and crisp.
07 - Let cool for 10 minutes—the chickpeas will continue to crisp up as they cool. Enjoy warm or store in an airtight container at room temperature for up to 3 days.

# Expert Advice:

01 -
  • They're absurdly crunchy in a way that feels almost impossible for something made from a can of chickpeas.
  • You can make them in under an hour with ingredients you probably already have, no special trips to the store required.
  • The spice blend is warm and slightly smoky without being aggressive, so even people who claim they don't like spicy food end up reaching for another handful.
02 -
  • Wet chickpeas will steam instead of roast, so that initial drying step isn't optional—I learned this the hard way with a rubbery first batch.
  • They'll crisp up even more as they cool, so resist the urge to roast them until they look burnt; they'll get there naturally.
03 -
  • If you have time and patience, peel the skins off the chickpeas before roasting—it ups the crunch factor significantly and creates an almost popcorn-like texture.
  • Don't skip the parchment paper; it prevents sticking and makes the whole process so much easier than trying to scrape them off a bare sheet.
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