Crispy Roasted Chickpeas
A crunchy, protein-packed snack made from canned chickpeas roasted with smoked paprika and garlic until golden and crispy.
Ingredients
- 2 (15-ounce) cans chickpeas (garbanzo beans) rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven. Set your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- Rinse and drain the chickpeas. Pour 2 (15-ounce) cans of chickpeas into a colander and rinse well under cold water.
- Dry them thoroughly. Spread the chickpeas over a clean kitchen towel or several layers of paper towels. Pat them completely dry and let them air-dry for 10 minutes — this step is essential for crispy chickpeas, since leftover moisture causes steaming instead of roasting.
- Remove loose skins. As you dry the chickpeas, gently rub off any skins that slip loose and discard them.
- Toss with oil. Add the dried chickpeas to a large bowl with 2 tablespoons olive oil and toss until evenly coated.
- Spread in a single layer. Pour the chickpeas onto the prepared baking sheet, spreading them so they aren't touching or overlapping.
- Roast for 30 to 35 minutes. Roast at 400°F, shaking the pan every 10 minutes, until the chickpeas are deep golden brown and sound crisp when the pan is shaken.
- Season while hot. Remove the pan from the oven and immediately toss the chickpeas with the smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Cool before serving. Let the chickpeas sit on the pan for 5 to 10 minutes so they crisp up further, then serve.
Notes
Store cooled chickpeas in a paper-towel-lined, loosely covered container at room temperature for up to 2 days. They naturally lose crispness the longer they sit; refrigerating or sealing them airtight speeds this up. Re-crisp softened chickpeas with a 5-minute reheat in a 350°F oven.