Crispy Chickpea Snack (Print View)

Crunchy chickpeas roasted with spices for a savory, high-protein vegan snack.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed or 8.75 oz cooked chickpeas

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

→ Optional Add-Ins

08 - 1/4 teaspoon cayenne pepper
09 - 1 tablespoon nutritional yeast

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly using a clean kitchen towel to remove moisture for optimal crispiness.
03 - In a large mixing bowl, combine chickpeas with olive oil, sea salt, smoked paprika, cumin, garlic powder, black pepper, and optional spices as desired.
04 - Spread the seasoned chickpeas evenly in a single layer on the prepared baking sheet.
05 - Roast for 35 minutes, stirring or shaking the pan every 10 minutes to ensure even roasting and crispiness.
06 - Remove from oven when chickpeas are golden and crunchy. Allow to cool slightly; they will further crisp as they cool.

# Expert Insights:

01 -
  • They're genuinely crunchy in a way that feels indulgent but packed with actual protein and fiber.
  • You can make a big batch and snack guilt-free for days without the mid-afternoon slump.
  • The seasoning combinations are endless, so you'll never get bored with the same flavor twice.
02 -
  • Moisture is your biggest obstacle; wet chickpeas will steam rather than crisp, so the towel-patting step isn't optional—it's essential.
  • Every 10 minutes of stirring isn't busywork; it's the difference between perfectly crunchy and burnt-at-the-edges disappointing.
  • They continue crisping as they cool, so remove them from the oven when they're golden rather than waiting for them to sound fully crispy—they'll get there.
03 -
  • Don't skip patting the chickpeas dry with a towel—it's the single most important step for achieving real crispiness rather than just roasted softness.
  • If you find your oven runs hot, start checking them around the 25-minute mark, because ovens vary and burnt chickpeas are genuinely disappointing.
  • Make a double batch if you can, because everyone gravitates toward the snack bowl before anything else, and you'll be grateful you did.
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