Crispy Chickpea Snack (Printable)

Savory roasted chickpeas seasoned with smoky spices for a crunchy, protein-rich snack anytime.

# What You Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed (or 8.8 oz cooked chickpeas)

→ Seasoning

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

→ Optional Add-Ins

08 - 1/4 tsp cayenne pepper
09 - 1 tbsp nutritional yeast

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean kitchen towel to remove moisture and enhance crispiness.
03 - In a large mixing bowl, toss chickpeas with olive oil, sea salt, smoked paprika, ground cumin, garlic powder, black pepper, and optional seasonings if desired.
04 - Spread 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 promote even crisping.
06 - Remove from oven when golden and crunchy. Let cool slightly before serving; crispiness will increase as they cool.

# Expert Advice:

01 -
  • They hit that salty, savory craving without any guilt or complicated ingredients.
  • You can make a huge batch and have protein-packed snacks waiting all week.
  • The seasoning is forgiving—mess with it, play around, make it yours.
02 -
  • Moisture is the enemy of crispiness, so that drying step with the towel is genuinely the most important part of this whole recipe.
  • Every oven runs a little hot or cool, so the timing might shift by 5 minutes either way—trust what you see, not just the clock.
  • Shaking the pan every 10 minutes ensures they brown evenly; the ones that stay still in the corner always come out softer.
03 -
  • If your chickpeas come out soft instead of crispy, your oven might run cool or they weren't dry enough—roast longer or dry more thoroughly next time.
  • Make extra seasoning blends in small jars and you can roast a fresh batch whenever the craving hits without measuring every time.
  • A little extra olive oil leads to better browning, but too much makes them greasy, so two tablespoons is genuinely the sweet spot.
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