Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Thoroughly dry the drained and rinsed chickpeas. The drier they are, the crispier they will become. You can pat them dry with paper towels or even let them air dry for a few minutes.
- Step 3: In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt, and cayenne pepper (if using). Make sure the chickpeas are evenly coated with the spices.
- Step 4: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the chickpeas instead of roasting them.
- Step 5: Roast in the preheated oven for 12-15 minutes, or until the chickpeas are golden brown and crispy. Shake the pan halfway through to ensure even cooking.
- Step 6: Remove from the oven and let cool slightly before serving. The chickpeas will continue to crisp up as they cool. Enjoy immediately!
Notes
- Store completely cooled chickpeas in an airtight container at room temperature for up to 3 days, though they're best enjoyed fresh.
- Reheat slightly softened chickpeas in a 350°F (175°C) oven for a few minutes to re-crisp.
- Serve these spicy chickpeas as a crunchy topping for salads, soups, or even avocado toast.
- For extra smoky flavor, use smoked olive oil in addition to the smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American