Ingredients
Chickpeas
- 1 (15-ounce) can chickpeas, drained, rinsed, and skins removed
Seasonings
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon curry powder
Instructions
- Preheat Oven: Preheat the oven to 400°F with a rack positioned in the center. Line a rimmed sheet pan with parchment paper to prevent sticking and ensure even roasting.
- Season the Chickpeas: On the prepared sheet pan, toss the drained and rinsed chickpeas with olive oil, sea salt, smoked paprika, and curry powder until all chickpeas are evenly coated with the seasoning mixture.
- Initial Roast: Roast the chickpeas in the preheated oven for 40 minutes. Halfway through the cooking time, shake the pan to turn the chickpeas for uniform crispiness and color.
- Final Roast: Remove the chickpeas, let them rest on the pan for 10 minutes, then return them to the oven for an additional 10 to 15 minutes until they are golden brown and crispy.
- Cool and Serve: Allow the chickpeas to cool completely before serving or storing. As they cool, they will continue to crisp up, ensuring a delightful crunchy texture.
Notes
- Removing the skins from chickpeas helps achieve extra crispiness.
- Store roasted chickpeas in an airtight container at room temperature to maintain crunch for up to 3 days.
- Feel free to experiment with different spices such as cumin, chili powder, or garlic powder for varied flavors.
- If you prefer a less intense spice, reduce the smoked paprika and curry powder by half.
- For an oil-free version, try tossing chickpeas with water and spices before roasting, but expect slightly different texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
