Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 400°F (200°C). After rinsing and draining the chickpeas, spread them out on a clean kitchen towel or several layers of paper towels. Gently pat them dry. It is vital to remove all surface moisture, and even let them air dry for a few minutes, to ensure they get crispy rather than steamed in the oven.
- Transfer the dried chickpeas to a medium mixing bowl. Drizzle with the olive oil and toss them thoroughly until each chickpea is lightly coated. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, cayenne, and salt. Sprinkle the spice mix over the chickpeas and toss again until they are evenly seasoned.
- Spread the seasoned chickpeas in a single layer on a large rimmed baking sheet. Place them in the center rack of the oven. Roast for 30 to 40 minutes. Every 10 to 15 minutes, give the pan a good shake to ensure even browning and to prevent any spices from burning on one side.
- Once the chickpeas are golden brown and feel firm to the touch, remove them from the oven. For the best texture, let them cool completely on the baking sheet. As they cool, they will continue to crisp up and harden into the perfect snackable consistency.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Vegan