Spicy Roasted Chickpeas
Spicy roasted chickpeas are a crunchy, protein-packed snack that’s full of bold flavors. These crispy little bites are coated in a blend of spices and roasted to perfection, making them a delicious and healthy alternative to chips or nuts.
Spicy Roasted Chickpeas
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
150
kcalSpicy roasted chickpeas are a crunchy, protein-packed snack that’s full of bold flavors. These crispy little bites are coated in a blend of spices and roasted to perfection, making them a delicious and healthy alternative to chips or nuts.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp salt
½ tsp paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for extra heat)
Directions
- Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Prepare the Chickpeas
Drain and rinse the canned chickpeas under running water.
Pat them completely dry using a clean kitchen towel or paper towels. (Removing moisture helps them crisp up better.)
If any chickpea skins are loose, remove them for a crunchier texture. - Season the Chickpeas
Place the dried chickpeas in a bowl.
Add olive oil, salt, paprika, garlic powder, and cayenne pepper.
Toss well until the chickpeas are evenly coated with the spices. - Roast the Chickpeas
Spread the chickpeas in a single layer on the baking sheet.
Bake for 25-30 minutes, stirring halfway through to ensure even roasting.
Check at 20 minutes and continue roasting until they are golden brown and crispy. - Cool and Serve
Remove from the oven and let them cool for 5-10 minutes (they crisp up more as they cool).
Enjoy as a snack or sprinkle over salads, soups, or grain bowls.
Notes
- Storage Tip: Keep leftovers in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it makes them soft.
