Crispy Chickpea Snack

# What You Need:

01 - 2 cups cooked chickpeas, drained and rinsed

02 - 2 tablespoons olive oil

03 - 1 teaspoon smoked paprika

04 - 1/2 teaspoon ground cumin

05 - 1/2 teaspoon garlic powder

06 - 1/4 teaspoon cayenne pepper

07 - 1/2 teaspoon fine sea salt

08 - 1/4 teaspoon ground black pepper

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.

02 - Pat chickpeas thoroughly dry with clean kitchen towel or paper towels. Remove any loose skins for extra crispiness.

03 - Place dried chickpeas in large bowl. Toss with olive oil until evenly coated.

04 - Add smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper. Toss well to distribute spices evenly.

05 - Spread seasoned chickpeas in single layer on prepared baking sheet, ensuring none overlap.

06 - Roast for 30 to 35 minutes, shaking pan or stirring every 10 minutes, until golden brown and crispy throughout.

07 - Let cool for 10 minutes on baking sheet. Chickpeas will crisp further as they cool. Serve immediately or store in airtight container.

01 -

These chickpeas have this magical quality of staying crispy for days if you can resist eating them all at once.
You can customize the spice blend based on whatever mood strikes or whatever you have in your spice drawer.

02 -

After accidentally leaving a batch in the oven too long, I discovered that its better to slightly undercook them as they continue to crisp and darken as they cool.
The loose skins that come off the chickpeas burn easily, so removing them isnt just fussy overpreparation, it genuinely prevents bitter flavors.

03 -

If you have an air fryer, try cooking them at 380°F for just 12-15 minutes for even crispier results with less oil.
Adding the salt after roasting rather than before can help them crisp up better, a trick a chef friend shared that genuinely improved my results.