I am a big time snacker. When I get home after a long day my snack is basically a meal. I’m not kidding. That is why it is important for me to keep healthy snacks on hand so that I don’t binge out on chips or something just because they are readily available and require no work on my part to make .
If you are like me and enjoy salty and crisp snacks (like chips), then this recipe is for you. I love snacks with a little bit of saltiness and a good crunch, but I hate the way that chips and crappy junk food like that make me feel. Since I am a lover of chickpeas as well as snacks, my discovery of roasting chickpeas until they are perfectly crisp and delicious was a life changer.
Roasted chickpeas are super versatile, I mean you can really put anything on them. I’ve even heard of salt and vinegar chickpeas before! Yes, I may be giving you specific ingredients and instructions in this recipe, but this is just my personal preference when it comes to roasted chickpeas. I welcome you to channel your inner chef and get creative with your seasoning combinations.
Crispy Roasted Chickpeas
Makes 1 cup
1 can or 1 1/2 cups cooked chickpeas, drained and rinsed
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon chipotle pepper (optional)
Sea salt and fresh pepper to taste
- Preheat the oven to 400°F.
- Dry the chickpeas with a paper towel, then transfer to a rimmed baking sheet. Toss the chickpeas with oil, spices, salt and pepper until evenly coated.
- Pop the tray in the oven and bake for 30 minutes or until the chickpeas are golden-brown. Remove from the oven and allow to cool completely. The chickpeas will crisp up as they cool.
- Store in an airtight container and enjoy for up to one week.