Crispy Chickpea Snack (Printable)

Crunchy roasted chickpeas with warming spices—a protein-rich, addictive snack ready in 45 minutes.

# 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 cayenne pepper, optional
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper

# How to Make It:

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 genuinely addictive in that snack-you-can't-stop-eating kind of way, with zero guilt because they're packed with protein.
  • The whole process takes less than an hour and requires almost no skill, just patience and a willingness to shake a pan.
  • You'll save money compared to store-bought versions and feel oddly proud eating something you actually roasted yourself.
02 -
  • If your chickpeas come out chewy instead of crispy, it's always because they weren't dried well enough before roasting or the oven temperature was too low—make sure to pat them aggressively and trust that 400°F is the right heat.
  • The cooling step actually matters because that's when the transformation from slightly crunchy to truly crisp happens, so don't skip it even if you're eager to eat them.
03 -
  • If you find chickpeas from the bulk bin at your grocery store, buying them dried and cooking them yourself gives you more control over texture, though the canned version genuinely works just as well once you pat them dry.
  • Toss them in the seasoning while they're still warm from the oven so the spices stick better and the oil distributes evenly, rather than waiting until they've cooled.
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