Chipotle Roasted Crunchy Chickpeas

How to Make Chipotle Roasted Crunchy Chickpeas

1. 1

   Step 1: Preheat and dry the chickpeas

   Preheat the oven to 400°F (200°C). Drain and rinse the canned chickpeas, then spread them on a clean kitchen towel or paper towels and pat very dry. If you have time, gently rub to loosen and discard any loose skins — drier beans crisp up better.

   For this step

   • 1 15 oz (425 g) cancanned chickpeas, drained and rinsed
   
2. 2

   Step 2: Mix the chipotle spice coating

   In a medium bowl whisk together the olive oil, chipotle chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and maple syrup. Add the dried chickpeas and toss until every bean is evenly coated in the spiced oil.

   For this step

   • 1 tbspextra-virgin olive oil
   • 1 tspchipotle chili powder (or ground chipotle)
   • 1 tspsmoked paprika
   • 1/2 tspground cumin
   • 1/2 tspgarlic powder
   • 3/4 tspkosher salt (or fine sea salt)
   • 1 tsppure maple syrup (or honey)
   • 1/4 tspfreshly ground black pepper
   
3. 3

   Step 3: Spread and roast until deeply golden

   Spread the seasoned chickpeas in a single layer on a rimmed baking sheet (use parchment or a silicone mat for easy cleanup). Roast at 400°F (200°C) for 30–35 minutes, shaking or stirring the pan every 10 minutes so they brown evenly; roast until the chickpeas are deeply golden and crunchy.
   
4. 4

   Step 4: Cool and finish with lime

   Remove the sheet from the oven and let the chickpeas cool completely on the pan — they crisp further as they cool. While warm or after cooling, sprinkle with the lime zest and squeeze a little lime juice if desired for bright contrast.

   For this step

   • 1 tspfresh lime zest (plus optional squeeze of lime)
   
5. 5

   Step 5: Serve and store

   Serve straightaway as a snack or scatter over salads, grain bowls, or soups. Store fully cooled chickpeas in an airtight container at room temperature for up to 4 days; to re-crisp after storage, spread on a sheet and warm at 350°F (175°C) for 5–8 minutes.
   

1. Preheat the oven to 400°F (200°C). Drain and rinse the canned chickpeas, then spread them on a clean kitchen towel or paper towels and pat very dry. If you have time, gently rub to loosen and discard any loose skins — drier beans crisp up better.
2. In a medium bowl whisk together the olive oil, chipotle chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and maple syrup. Add the dried chickpeas and toss until every bean is evenly coated in the spiced oil.
3. Spread the seasoned chickpeas in a single layer on a rimmed baking sheet (use parchment or a silicone mat for easy cleanup). Roast at 400°F (200°C) for 30–35 minutes, shaking or stirring the pan every 10 minutes so they brown evenly; roast until the chickpeas are deeply golden and crunchy.
4. Remove the sheet from the oven and let the chickpeas cool completely on the pan — they crisp further as they cool. While warm or after cooling, sprinkle with the lime zest and squeeze a little lime juice if desired for bright contrast.
5. Serve straightaway as a snack or scatter over salads, grain bowls, or soups. Store fully cooled chickpeas in an airtight container at room temperature for up to 4 days; to re-crisp after storage, spread on a sheet and warm at 350°F (175°C) for 5–8 minutes.