Sweet snacks definitely have their time but I believe that savory snacks are entirely underrated. This crispy chickpea recipe is everything I look for in a snack and has won over everyone that has tried it.
The spices can be whatever you are feeling and have around. Chickpeas are a blank canvas and everything works on them. I like warmer spices on mine, even some curry powder to switch it up. But, you can put anything on them.
The texture is everything. If they aren’t fully crispy- they will be kind of soggy and that isn’t nearly as good. Make sure they’re not crowded and have more than enough room to “breathe”. Mixing them every 10 minutes ensures that they are evenly crispy.
Now, I eat these just straight up. I think they are a wonderful texture and really hit the spot sometimes. However, they are great on a salad, sandwich, or grain bowl.
roasted chickpeas
Gluten-Free Crunchy Seasoned Chickpeas
These little bites pack a ton of flavor into a crunchy satisfying little snack.
Prep Time: 30 minutes Cook Time: 12-15 minutes Total Time: 45 minutes Yield: 12 Cookies
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt (tweak to taste)
- ¼ teaspoon black pepper
- Optional: pinch of cayenne pepper or chili powder for a kick
roasted chickpeas
Instructions
Prep Work:
- Start your oven to 400°F (200°C) and line a baking sheet with parchment paper
- Drain and rinse chickpeas then pat them dry with a kitchen towel or paper towels. The drier the chickpeas are, the crunchier they will be. (Optional: peel off the skins for max crispiness.)
Mixing:
- In a medium bowl, toss the chickpeas with 1 tablespoon olive oil until they’re all coated.
- Sprinkle in the smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and any optional spices like cayenne. Stir it up until the seasoning is mixed throughout.
Baking:
- Spread the seasoned chickpeas in a single layer on your baking sheet—give them space to breathe for the most crunch.
- Bake for 20-30 minutes, shaking the pan every 10 minutes to keep things even. They’re done when they’re crispy and golden—keep an eye out near the end so they don’t burn.
- Pull them out and let them cool on the sheet for 5-10 minutes—they’ll crisp up more as they cool.
Tips:
- Snack on these warm or at room temp—they’re great either way. Store leftovers in an airtight container for a few days, but they’re best fresh and crunchy.
- Perfect for munching solo or tossing into a snack mix or salad.
- Switch it up with curry powder, rosemary, or a dusting of nutritional yeast—play around!
- For a bit more flavor, sprinkle them with a tiny bit of spice right out of the oven while they’re still warm.
