Spiced Dry Roasted Chickpeas
Dry roasting chickpeas produces an incredibly crunchy, tasty, and easy snack. And it's even healthy too! Just be careful - they're addictive.
Prep Time 5 minutes
Cook Time 48 minutes
Total Time 53 minutes
- 2 15-oz cans chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne or chipotle
- dash garlic powder
- 1 tsp kosher salt
- zest of one lemon
Preheat oven to 400F.
Spread out the chickpeas on a clean kitchen towel. Using a second towel, rub them gently and roll them around until they are thoroughly dry. removing any loose peels you see. If you want, you can peel all the chickpeas. This is not a requirement!
Line a baking pan with parchment paper and spread out the chickpeas into a single layer. Roast the chickpeas for 40 minutes, shaking the pan every 10 minutes.
While the chickpeas are roasting, mix together the olive oil, cumin, paprika, cayenne, garlic powder, and salt in a large bowl.
When the timer goes off, toss the chickpeas with the spices and then put them back on the baking pan.
Roast the chickpeas for for 5-8 minutes more. 5 minutes will yield a more crispy chickpea while 8 minutes will get them all the way to crunchy. Taste the chickpeas as you finish roasting them and pull them out when they are as crisp as you want them. Also, be careful you don't go past crunchy to burnt!
Once they are done, pull them out, toss them with the lemon zest, and let them cool in the pan.