Crispy Chickpea Snack

# What You Need:

01 - 2 cups (about 1 can, 400g) cooked chickpeas, drained and rinsed

02 - 2 tbsp olive oil

03 - 1 tsp smoked paprika

04 - 1/2 tsp ground cumin

05 - 1/2 tsp garlic powder

06 - 1/4 tsp cayenne pepper (optional, for heat)

07 - 1/2 tsp fine sea salt

08 - 1/4 tsp ground black pepper

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

02 - Pat the chickpeas very dry with a clean kitchen towel or paper towels. Remove any loose skins for extra crispiness.

03 - In a large bowl, toss the chickpeas with olive oil until evenly coated.

04 - Add paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Toss well to coat evenly.

05 - Spread the chickpeas in a single layer on the prepared baking sheet.

06 - Roast for 30–35 minutes, shaking the pan or stirring every 10 minutes, until golden and crispy.

07 - Let cool for 10 minutes (they crisp further as they cool). Serve immediately or store in an airtight container.

01 -

They satisfy that deep chip craving without any guilt or greasy fingers.
You can flavor them a hundred different ways depending on your mood or what's in the spice drawer.
They stay crunchy for days if you can resist eating them all in one sitting.
It's one of those recipes that makes you look like you know what you're doing, even though it's nearly foolproof.

02 -

If your chickpeas aren't crispy after 35 minutes, give them another 5, every oven runs a little different.
Don't skip the drying step, wet chickpeas will never get crunchy no matter how long you roast them.
Store them in a container with a loose lid or a paper towel inside to absorb any moisture.

03 -

Use canned chickpeas for convenience, but rinse and dry them thoroughly to avoid any tinny taste.
For ultimate crispiness, toss the dried chickpeas with a tiny pinch of baking powder before adding oil.
Roast them just before serving if you're taking them to a gathering, they taste best when they're still warm.