Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Preheat your oven to 400°F (200°C). While the oven warms up, drain the chickpeas into a colander and rinse them thoroughly under cold water. This removes the excess starch and salt from the canning liquid.
- Spread the rinsed chickpeas onto a clean kitchen towel or several layers of paper towels. Pat them gently until they are completely dry. If you have time, let them air dry for another 5 minutes. Removing all moisture is the key to getting them crispy rather than soft.
- In a large mixing bowl, toss the dried chickpeas with olive oil until they are evenly coated. Add the salt, pepper, chili powder, bird cumin, smoked paprika, and cayenne pepper. Stir well to ensure every chickpea is covered in the spice blend.
- Spread the seasoned chickpeas in a single layer on a large rimmed baking sheet. Place them in the oven and roast for 25 to 30 minutes. Every 10 minutes, give the pan a good shake to ensure they brown evenly on all sides.
- Once the chickpeas are golden and feel firm, remove them from the oven. Let them cool completely on the baking sheet. As they cool, they will continue to crisp up and reach that perfect snackable texture.
- Cook Time: 35 minutes
- Diet: Gluten-free, Vegan, Plant-based, High-Protein