Name: Roasted Chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cups chickpeas; 2 teaspoons olive oil; 0.75 tsp kosher salt; 0.062 tsp smoked paprika; 0.062 tsp garlic powder

From the Cook

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Roasted Chickpeas

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Ingredients

Warning0 allergens identified

Roasted Chickpeas

2 cups chickpeas(dried and cooked or two 15-oz. cans, skins removed)

2 teaspoons olive oil

¾ tsp kosher salt(table salt is fine)

⅛ tsp smoked paprika

⅛ tsp garlic powder

Instructions

Preheat oven to 425ºF

Pat dry chickpeas with a paper towel. They should be completely dry (and be sure to remove any loose skins).

Toss chickpeas with olive oil, add seasonings and toss again to coat.

Spread chickpeas out in a single layer on a baking sheet.

Bake for 15 minutes, toss well, then bake for another 15 minutes. If you'd like them more crunchy, continue to bake for 45 to 60 minutes total.

Let cool before serving. They can be eaten warm or at room temperature. Store in an airtight container.

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Tips & Tricks (5)

Moisture Removal Magic 💧
Pat chickpeas completely dry with paper towels before roasting to ensure maximum crispiness and prevent steaming instead of roasting.
Seasoning Secret 🌶️
Add dry seasonings after roasting to prevent burning, allowing the olive oil to help spices adhere perfectly to the crispy chickpeas.
Single Layer Technique 📊
Spread chickpeas in a single, uncrowded layer on the baking sheet to guarantee even roasting and maximum crunchiness on all sides.
Skin Removal Hack 🧼
Gently rub chickpeas between clean kitchen towels after draining to remove loose skins, which can prevent achieving ultimate crispiness.
Cooling Crisp Strategy 🌬️
Let roasted chickpeas cool completely on the baking sheet to maintain their satisfying crunch and prevent becoming soft or chewy.