Oven Baked Chickpeas
Crispy, savory chickpeas roasted in the oven and tossed with spices for a simple and satisfying snack or topping.
Ingredients
- 2 cans chickpeas (about 425 g each) drained and rinsed, 15-ounce
- 2 tablespoons olive oil 30 ml
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Drain and rinse the chickpeas thoroughly. Spread them out on a clean kitchen towel.
- Pat the chickpeas completely dry with the towel or paper towels. Let them air-dry for a few minutes while the oven heats. Remove any loose skins that come off.
- Spread the dry chickpeas in a single layer on a large, rimmed baking sheet.
- Roast for 30 to 35 minutes, shaking the pan about halfway through. The chickpeas are ready when they are golden brown and feel dry to the touch.
- While the chickpeas are still hot, transfer them to a medium bowl.
- Drizzle with the olive oil and sprinkle with the salt, cumin, smoked paprika, garlic powder, and black pepper.
- Toss everything together until the chickpeas are evenly coated.
- Let the chickpeas cool for at least 10 minutes before serving. They will become crispier as they cool.
Notes
Drying the chickpeas is the most important step for getting them crispy. Do not skip it.
Feel free to change the spices. Try chili powder, dried oregano, or onion powder.
These chickpeas are best eaten the day they are made for maximum crispiness.
Ensure the chickpeas are in a single layer on the baking sheet. If the pan is too crowded, they will steam instead of roast.