Looking for crispy crunchy chickpeas that actually stay crispy and crunchy? Look no further. These are perfectly spiced, delicious, and totally addictive. These are the perfect snack, topping for salad, or accompaniment for your meal.
Have you ever tried those chickpea snacks at the market? Yes, they are good, but they are pretty pricey for a small bag. Why not just make them yourself?
I posted a recipe for kale salad with crispy chickpeas. These aren’t those chickpeas. Those are roasted at a higher temperature for a shorter time.
The purpose of those crispy chickpeas was to accommodate that delicious kale salad. I was upfront and stated that although the chickpeas were crispy, they didn’t stay crispy once they sat for a bit.
Well if you’re looking for CRISPY CRUNCHY chickpeas, these are for you!
What's even better is that these stay crispy and crunchy for days. I've tested them and stored in a container after they completely cooled (very important) and yum yum yum!
WHAT MAKES CRISPY CRUNCHY CHICKPEAS?
We’re going to lower the oven temperature just a bit, and roast them for about 60 minutes. Yes, you need to be patient for this one but it’s so worth it. These are addictive little crunchy treats that are perfectly spiced. You won’t be able to stop eating them.
I’ve roasted these at 400 degrees and 375 degrees. My preference? Definitely 400 degrees because they come out super dark and crispy and they’re done in 50 - 55 minutes. I think for most 375 degrees is fine. I'm just impatient and like crispy darker foods.
MORE DELICIOUS SNACKS TO TRY
When roasting at 375 degrees, they still come out crispy but not as dark. They also take a little longer to cook to get all the moisture out to ensure crispy crunchy chickpeas.
Basically what I’m saying here is you can roast these at either temperature. Just make sure to add 5 minutes or more when roasting at 375.
Rinse and drain the chickpeas. I like to place them on some paper towels to soak up any moisture. Then toss them in a bowl with the remaining ingredients and toss.
The spices used are pretty simple. Cumin and paprika with a touch of cayenne are used with the usual salt and pepper.
Spread them out on a baking sheet and roast.
Halfway through, give them a shake.
Take them out and enjoy as is or use them in a salad to make it super delicious.
Once you try one, you’ll want another. Trust me.
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Life is too short for mediocre food.
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Ingredients
- 1 15-ounce can chickpeas I use GOYA
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven 375°. See Notes.
- In a bowl, toss the chickpeas, olive oil, cumin, paprika, salt, pepper, and cayenne.
- Toss well to evenly coat and transfer onto a baking sheet.
- Roast for 30 minutes. Toss again, and roast for another 25 - 30 minutes until darkened and crispy. Ovens vary so make sure to check. I like them dark so I go a little longer.
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