Spicy Roasted Crunchy Chickpeas

How to Make Spicy Roasted Crunchy Chickpeas

1. 1

   Step 1: Prep the chickpeas

   Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment or a silicone mat. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels and pat very dry; removing excess moisture is key for crunch. If you want extra-crispy results, rub the chickpeas gently with the towel to loosen and discard some of the loose skins.

   For this step

   • 1 can (15 oz)Canned chickpeas (15 oz/425 g), drained and rinsed
   
2. 2

   Step 2: Toss with oil, starch and spices

   In a medium bowl, combine the olive oil, cornstarch, smoked paprika, ground cumin, cayenne, garlic powder, salt, and pepper. Add the dried chickpeas and toss vigorously until they’re evenly coated — the cornstarch forms a thin coating that promotes a crunchy exterior. Spread the chickpeas in a single layer on the prepared baking sheet, giving them a little space so they roast rather than steam.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 tspCornstarch (helps crisp exterior)
   • 1 tspSmoked paprika
   • 1/2 tspGround cumin
   • 1/4 tspCayenne pepper (adjust to taste)
   • 1/2 tspGarlic powder
   • 1/2 tspKosher salt (or fine sea salt)
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Roast until deep golden and crunchy

   Roast in the preheated oven for 25–35 minutes, shaking the pan or stirring every 8–10 minutes so they brown evenly. Watch closely during the last 5–10 minutes — once they’re deep golden with a few darker spots they’re done; ovens vary and you don’t want them to burn. If they’re browning too fast, lower the oven to 400°F (200°C) and continue roasting until crisp.
   
4. 4

   Step 4: Cool, finish and store

   Remove the baking sheet from the oven and let the chickpeas cool completely on the tray — cooling is when they reach maximum crunch. Taste and adjust seasoning (a quick pinch more salt or a squeeze of lime complements the heat). Store fully cooled in an airtight container at room temperature for up to 4 days; they’ll soften if exposed to humidity.
   

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment or a silicone mat. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels and pat very dry; removing excess moisture is key for crunch. If you want extra-crispy results, rub the chickpeas gently with the towel to loosen and discard some of the loose skins.
2. In a medium bowl, combine the olive oil, cornstarch, smoked paprika, ground cumin, cayenne, garlic powder, salt, and pepper. Add the dried chickpeas and toss vigorously until they’re evenly coated — the cornstarch forms a thin coating that promotes a crunchy exterior. Spread the chickpeas in a single layer on the prepared baking sheet, giving them a little space so they roast rather than steam.
3. Roast in the preheated oven for 25–35 minutes, shaking the pan or stirring every 8–10 minutes so they brown evenly. Watch closely during the last 5–10 minutes — once they’re deep golden with a few darker spots they’re done; ovens vary and you don’t want them to burn. If they’re browning too fast, lower the oven to 400°F (200°C) and continue roasting until crisp.
4. Remove the baking sheet from the oven and let the chickpeas cool completely on the tray — cooling is when they reach maximum crunch. Taste and adjust seasoning (a quick pinch more salt or a squeeze of lime complements the heat). Store fully cooled in an airtight container at room temperature for up to 4 days; they’ll soften if exposed to humidity.