Ingredients
Chickpeas
- 1 15-ounce can chickpeas (preferably GOYA)
Seasoning & Oil
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven. Preheat your oven to 375℉ (190℃) to prepare for roasting the chickpeas evenly.
- Rinse and dry chickpeas. Rinse the canned chickpeas thoroughly under cold water, then strain and place them on paper towels to absorb all moisture. Removing excess moisture is key to achieving crispiness.
- Season the chickpeas. In a large bowl, toss the dried chickpeas with olive oil, cumin, smoked paprika, kosher salt, black pepper, and cayenne pepper. Make sure they are evenly coated with the seasoning mixture.
- Arrange on baking sheet. Spread the seasoned chickpeas in a single layer on a baking sheet to ensure even roasting without overcrowding.
- Roast the chickpeas. Place the baking sheet in the preheated oven and roast for 30 minutes. After this, remove the sheet and toss the chickpeas carefully to promote even cooking.
- Continue roasting. Return the chickpeas to the oven and roast for an additional 25-30 minutes, tossing halfway through if desired, until they darken, turn golden, and achieve a crunchy texture. Keep an eye on them as ovens vary, and extend roasting time if you prefer them darker and crispier.
Notes
- Make sure to thoroughly dry the chickpeas after rinsing to get maximum crispiness.
- Tossing the chickpeas halfway through roasting is crucial for even browning and crunch.
- Ovens vary in heat intensity; monitor carefully towards the end to avoid burning.
- For extra flavor, experiment with different spices like garlic powder or chili powder.
- Store cooled chickpeas in an airtight container to maintain crunchiness.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Snack
- Method: Baking
- Cuisine: International
- Diet: Vegan
