Crispy Chickpeas Four Ways

Once I figured out the trick to getting chickpeas genuinely crispy in the oven, I started making these all the time. They are the perfect snacky appetizer, great for parties because you can set them out in little bowls, and you get four totally different flavor experiences from one batch of chickpeas. My kids love the cinnamon sugar version and I am all about the smoky paprika.

Why You’ll Love This

• Four totally different flavors from one ingredient
• Naturally gluten-free and high in protein
• Make-ahead friendly — stays crispy for days
• Great for parties, snacking, or salad toppers

Ingredients

• canned chickpeas
• smoked paprika
• ranch seasoning
• chili lime
• cinnamon sugar
• olive oil

How to Make It

Drain, rinse and thoroughly dry two cans of chickpeas (this is the key to crispiness). Toss with olive oil and roast at 400F for 30-35 minutes, shaking halfway. Divide into four bowls while hot and season each: smoked paprika + salt, ranch seasoning, chili lime powder, and cinnamon sugar. Toss each bowl and cool before serving.

What I Use: Good Smoked Paprika is essential for the smoky flavor.

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Crispy Chickpeas Four Ways

Oven-roasted chickpeas seasoned four ways for an addictive crunchy snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cans chickpeas, drained and dried
• 3 tbsp olive oil
• 1 tsp smoked paprika (savory)
• 1 tsp garlic powder (ranch)
• 1 tbsp brown sugar and cinnamon (sweet)
• 1 tsp chili and lime zest (spicy)
• 1 tsp salt

Method

 

1. Dry the chickpeas thoroughly and remove any loose skins.
2. Toss with olive oil and salt and spread on a baking sheet.
3. Roast at 400F for 30 to 35 minutes, shaking the pan halfway, until crisp.
4. Divide the hot chickpeas into four bowls and toss each with one of the seasoning blends.
5. Cool slightly and serve. They crisp up more as they cool.

Notes

The drier the chickpeas before roasting, the crispier the result. Season right after roasting so it sticks.

Crispy Chickpeas Four Ways

One pan of roasted chickpeas turned four different snackable ways for easy munching.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer

Ingredients Method Notes

Ingredients

  

• 2 can chickpeas drained and rinsed
• 3 tbsp olive oil divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tbsp grated parmesan
• 1 tsp chili powder
• 1 lime zested and juiced
• 1 tsp salt divided

Method

 

1. Pat the chickpeas very dry and remove loose skins.
2. Toss with the oil and a little salt, spread on a sheet pan.
3. Roast at 400 degrees for 30 minutes, shaking halfway, until crisp.
4. Divide the hot chickpeas into four bowls.
5. Toss one with smoked paprika, one with garlic powder, one with cumin chili and lime, and one with parmesan.
6. Serve warm.

Notes

Roast and season just before serving so they stay crunchy.