Ingredients
Scale
- 2 cans (15 oz each) chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the chickpeas thoroughly in a colander. This is the most important part: use a clean kitchen towel or paper towels to pat the chickpeas completely dry. Removing as much moisture as possible ensures they get crispy in the oven rather than steaming.
- In a medium-sized bowl, toss the dried chickpeas with two tablespoons of olive oil. Once coated, sprinkle in the smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir well until every chickpea is evenly covered in the spice mixture.
- Preheat your oven to 400°F (200°C). Spread the seasoned chickpeas in a single layer on a large rimmed baking sheet. Place them in the oven and roast for 30 to 35 minutes. Make sure to take the pan out and shake it halfway through the cooking time to ensure they brown evenly on all sides.
- Once the chickpeas are golden brown and firm, remove them from the oven. Let them cool completely on the baking sheet. As they cool, the exterior will continue to harden, giving you that satisfying crunch you are looking for.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Vegan