Roasted chickpeas are a delicious crunchy snack or garnish. Plan ahead so the chickpeas can dry before you roast them. That way, they cook up perfectly crisp and golden brown. Season to taste with spices.
Ingredients
- chickpeas: 1 can (15 ounce can, drained and rinsed)
- olive oil: 1 Tbsp
- kosher salt: 0.25 tsp (to taste)
- smoked paprika: 0.25 tsp
- black pepper: 0.25 tsp
- 1⁄8 teaspoon cayenne pepper: (to taste)
- 1⁄8 teaspoon garlic powder:
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place chickpeas between two layers of paper towels, spread out, and gently pat dry. Repeat spreading and patting dry 1 to 2 more times, using fresh paper towels each time, until chickpeas are dry. Place on a large rimmed baking sheet lined with paper towels, set aside, uncovered, for 2 hours. Dotdash Meredith Food Studios
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Preheat the oven to 425 degrees F (220 degrees C). Remove and discard paper towels, and spread chickpeas in an even layer. Bake in preheated oven until crunchy and lightly browned, 20 to 25 minutes, stirring once halfway through. Dotdash Meredith Food Studios
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Turn off the oven; stir chickpeas and place back in turned off oven for 15 minutes.
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Meanwhile, whisk oil, salt, paprika, black pepper, cayenne, and garlic powder together in a medium bowl until combined. Stir in chickpeas and mix until well coated. Cool for 5 minutes before serving. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
