Crispy Roasted Chickpeas

Mediterranean · 35 min · Easy · 4 servings

Crispy Roasted Chickpeas

Fire Rating: 4.0 out of 5 from 2 ratings.

Flames are how much people loved it, not how spicy it is.

A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.

~230 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Heat the oven and dry the chickpeas

    Heat the oven to 400°F (200°C). Dry the chickpeas thoroughly with a towel: the drier they are, the crispier they get. Discard any loose skins.

  2. 2

    Oil and spread

    Toss the chickpeas with the olive oil and spread on a baking tray in a single layer.

  3. 3

    Roast until crisp

    ⏱ 27 min 30 sec

    Roast for 25–30 minutes, shaking the tray halfway, until deep golden and crisp.

  4. 4

    Season while hot

    Toss the hot chickpeas with the smoked paprika, cumin, garlic powder, cayenne and salt. Cool slightly before eating.

Notes

Best eaten the day they're made: they soften in storage. A crunchy swap for chips that delivers protein and fiber for very few calories.

From readers’ kitchens

Real photographs, taken by people who cooked this and chose to show them here.

  • Crispy Roasted Chickpeas, cooked by Tiffany
    Tiffany · September 26, 2026
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