Crispy Oven Roasted Chickpeas Recipe
Craving a crunchy, salty snack that’s full of flavor? You need a bowl of these warm, savory, roasted chickpeas in your hands. Makes approximately 2 cups.
Servings 8
Calories 24kcal
Ingredients
- Two 15 ounce cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 tbsp avocado or olive oil
- 2½ tsp smoked paprika
- 1½ tsp chili powder
- 1½ tsp coconut sugar
- 1½ tsp onion powder
- 1½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp ground mustard
- ¼ tsp black pepper
- pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Rinse the chickpeas in a colander and then lay them on a clean, absorbent kitchen towel. Use another kitchen towel to pat them dry. The drier they are before you coat them in oil the crispier they will become, so don’t rush through this step.
- Mix the spices together in a small bowl.
- Place the chickpeas in a medium bowl, then add the oil and stir until they’re evenly coated. Add the spices and mix again.
- Spread the chickpeas in a single layer on the lined baking sheet and place on the middle rack of the oven.
- Bake for 30 - 45 minutes, or until they’re golden brown and as crispy as you like. If you like them crispy on the outside but more chewy on the inside you’ll want to remove them earlier, and if you like them on the crunchier side you’ll want to let them bake longer . . . just make sure to watch them toward the end so that they don't burn.
- Serve immediately or store at room temperature for 2-3 days in a container that is loosely covered with a towel.
Nutrition
Serving: 0.25cup | Calories: 24kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg