Crispy Roasted Chickpeas (Print Version)
# Ingredients:
→ Main ingredients
01 -
500g cooked chickpeas, drained and rinsed (about 2 cans)
02 -
2 tablespoons canola or olive oil
→ Seasonings
03 -
2 teaspoons paprika
04 -
½ teaspoon sea salt
05 -
A pinch of ground cumin (optional but adds wonderful flavor)
06 -
A pinch of garlic powder (optional for extra savory notes)
# Instructions:
01 -
Preheat your oven to 350°F (180°C) with fan/convection on. Drain and rinse the chickpeas thoroughly in a colander, then pat them completely dry with paper towels or a clean kitchen towel. The drier they are, the crispier they'll get!
02 -
In a medium bowl, toss the dried chickpeas with oil until evenly coated. Sprinkle with paprika, salt, and optional cumin and garlic powder. Mix well to ensure all chickpeas are evenly seasoned.
03 -
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 25-45 minutes, giving the pan a shake halfway through, until they reach your desired level of crunchiness. The longer they roast, the crunchier they'll become!
# Notes:
01 -
Roasting time varies depending on the size of your chickpeas and how crunchy you prefer them. For maximum crispness, leave them in the turned-off oven with the door slightly open as they cool.