Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Drain the chickpeas and rinse them thoroughly under cold water. Spread them out on a clean kitchen towel or several layers of paper towels. Pat them very dry. For the best results, let them air dry for an additional 15 minutes. Removing all moisture is the key to a crispy snack.
- In a medium mixing bowl, whisk together the olive oil, chili powder, cumin, cayenne pepper, garlic powder, salt, and smoked paprika. Add the dried chickpeas to the bowl and toss until every chickpea is evenly coated in the oil and spice mixture.
- Spread the chickpeas in a single layer on a large rimmed baking sheet. Ensure they are not crowded, as they need space for the air to circulate. Place them in the oven and roast for 30 to 35 minutes. Every 10 to 15 minutes, give the pan a good shake to ensure they roast evenly on all sides.
- Once the chickpeas are golden brown and feel firm, remove them from the oven. Turn off the oven and, if you want them extra crunchy, crack the oven door and let the pan sit inside for another 5 minutes as it cools. Remove and let them cool completely before eating.
- Cook Time: 45 minutes
- Diet: Low-Carb, Plant-Based, Gluten-Free, Keto