Roasted chickpeas are one of the best crunchy snacks you can make at home. They get golden and crispy in the oven and hold onto whatever spices you throw at them. This version leans smoky with paprika and a little kick from cayenne. They are just as addictive as chips but leave you feeling a lot better.
Ingredients
- 2 cups dried garbanzo beans (chick peas), soaked overnight and drained (or two 15 oz cans, drained and rinsed)
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp smoked paprika powder
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- If using dried chickpeas, soak overnight, drain, then boil for 30 to 40 minutes until tender. Drain and pat very dry with a clean towel. If using canned, drain, rinse, and pat dry thoroughly.
- Preheat oven to 400 degrees F. Spread the chickpeas on a rimmed baking sheet and bake for 20 minutes, shaking the pan halfway through, until they start to dry out.
- Remove from the oven and toss with olive oil, cumin, smoked paprika, cayenne, garlic powder, and salt.
- Return to the oven and bake for 15 to 20 more minutes until deeply golden and crunchy.
- Let cool completely on the pan. They will crisp up even more as they cool.
Notes
- The key to maximum crunch is getting the chickpeas as dry as possible before roasting.
- Try swapping the spice blend for chili powder and a squeeze of lime juice for a chili-lime version.
- Best eaten the same day. They lose their crunch after 24 hours, though you can re-crisp them in a 400 degree oven for 5 minutes.
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