Crispy Roasted Chickpeas
Canned chickpeas dried well and roasted until crunchy, then tossed with smoky paprika, cumin and garlic. A crunchy, high-fiber snack.
- Servings
- 4
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
- Clean kitchen towel
Instructions
Heat the oven to 425°F. Roll the chickpeas in the towel to dry them well, letting any loose skins fall away.Heat the oven to 220°C. Roll the chickpeas in the towel to dry them well, letting any loose skins fall away.
Toss the chickpeas with the oil and half the salt and spread them out on the sheet.
Roast, shaking the pan every 10 minutes, until deep golden and crunchy, 30–35 minutes.
Toss the hot chickpeas with the paprika, cumin, garlic powder and remaining salt. They crisp up more as they cool.
Notes
- Best within a day. Store uncovered or loosely covered; an airtight container softens them.
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Nutrition estimate
- Calories
- 240
- Protein
- 10 g
- Carbs
- 28 g
- Fat
- 10 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
