Spicy Roasted Chickpeas Cumin (Printable)

Crunchy chickpeas infused with cumin and chili, perfect for healthy snacking or topping dishes.

# What You'll Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1½ teaspoons ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cayenne pepper
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat your oven to 400°F.
02 - Pat the chickpeas very dry with paper towels for maximum crispiness.
03 - In a medium bowl, toss the chickpeas with olive oil, cumin, smoked paprika, cayenne, garlic powder, salt, and black pepper until evenly coated.
04 - Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
05 - Roast for 35 minutes, shaking the pan or stirring halfway through, until golden and crunchy.
06 - Allow to cool for 10 minutes to crisp up further before serving.

# Expert Hacks:

01 -
  • The crunch is seriously addictive and puts any packaged snack to shame
  • You can double the batch and they keep perfectly for days
  • The spice blend hits all the right notes without being overwhelming
02 -
  • Soggy chickpeas will never become crunchy no matter how long you roast them
  • The extra step of removing the skins makes a huge difference in texture
  • They might seem slightly soft when they first come out of the oven but crisp up as they cool
03 -
  • Use a rimmed baking sheet to prevent chickpeas from sliding off when you shake the pan
  • Let the oven fully preheat before putting them in for even cooking

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