- Prep time5 mins
- Cook time30 mins
- Servings4
- DifficultyEasy
- CategorySnack
The crunchiest thing in your pantry might come from a can. Roasted until deep golden, chickpeas turn into a snack that scratches the same itch as chips — salty, smoky, impossible to stop eating — with far more fiber and protein. They lose their crisp as they sit in humidity, so make them on dry days and eat them fresh.
Ingredients
- 1 can (400 g) chickpeas, drained, rinsed and patted very dry
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1/4 tsp cayenne pepper (optional)
Method
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
- Roll the chickpeas in a clean kitchen towel to dry them thoroughly — dry chickpeas crisp; damp ones steam.
- Toss the chickpeas with the olive oil until evenly coated and spread in a single layer.
- Roast for 25 to 30 minutes, shaking the pan halfway through, until deep golden and crisp.
- Immediately toss the hot chickpeas with the paprika, cumin, garlic powder, salt and cayenne.
- Cool completely on the pan — they crisp up even more as they cool.
- Store in a paper bag or loosely covered container for up to 3 days. Avoid airtight plastic, which softens them.
Tips for success
- If any chickpeas pop in the oven, the pan was overcrowded — use two trays next time.
- Try curry powder or za'atar instead of the paprika-cumin blend.
- Toss a handful over salads or soup for instant crunch.
Watch video tutorial
Prefer to watch it being made? This from The Cooking Foodie walkthrough covers the same crispy spiced chickpea snack mix step by step — the spoken narration doubles as an audio tutorial.