Crispy Baked Chickpeas Snack (Printer View)

Crunchy, protein-rich chickpeas baked with savory seasonings for a versatile snack.

# Components:

→ Base

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil

→ Classic Sea Salt

03 - 1/2 teaspoon fine sea salt

→ Smoky Paprika

04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon sea salt

→ Spicy Chili Lime

08 - 1/2 teaspoon chili powder
09 - Zest of 1 lime
10 - 1/4 teaspoon cayenne pepper
11 - 1/4 teaspoon sea salt

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat drained and rinsed chickpeas very dry with a clean kitchen towel to maximize crispiness.
03 - Spread chickpeas on the prepared baking sheet and toss with olive oil until evenly coated.
04 - Bake for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
05 - Remove from oven while warm. Select one flavor variation and toss chickpeas with your chosen seasoning blend.
06 - Return seasoned chickpeas to the oven for an additional 5 minutes for enhanced crunch.
07 - Cool completely on the baking sheet before transferring to an airtight container for storage.

# Expert Advice:

01 -
  • Three flavor variations in one simple recipe—perfect for variety without extra effort
  • Naturally vegan and gluten-free, making it accessible for most dietary preferences
  • Budget-friendly using pantry staples and canned chickpeas
  • Healthier alternative to processed snacks with 7g of protein per serving
  • Versatile enough to serve as a snack, salad topper, or soup garnish
  • Minimal cleanup with just one baking sheet required
02 -
  • Remove any loose chickpea skins before baking—they can burn and create bitter flavors
  • Season the chickpeas immediately after removing from the oven while they're still warm for better spice adhesion
  • Store in an airtight container at room temperature for up to 3 days, though they're best within 24 hours
  • Make a double batch and experiment with different seasonings on each baking sheet
  • If chickpeas aren't crispy enough after the initial baking time, continue baking in 5-minute intervals until desired crispiness is reached
  • Using homemade cooked chickpeas instead of canned may require slightly longer drying time but yields equally delicious results
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