Equipment
Dish towel
or Paper towels
Rimmed baking sheet
or Roasting pan
Ingredients
8 servings
Main Ingredients
- 700 g chickpeas, drained and rinsed
- 30 ml olive oil
- 2 g salt, fine
- 12 g smoked paprika
Nutrition (per serving)
181
Calories
8g
Protein
25g
Carbs
6g
Fat
7g
Fiber
4g
Sugar
104mg
Sodium
Method
01
Preheat your oven to 200°C (400°F).
02
Place the drained chickpeas on a clean dish towel and rub them vigorously to remove all surface moisture and loose skins.
Look for: Chickpeas should appear matte and dry; skins may be loose.
03
Transfer the chickpeas to a rimmed baking sheet and toss with olive oil and salt until evenly coated.
04
Roast the chickpeas at 200°C (400°F) for 30 to 35 minutes, shaking the pan every 10 minutes.
30mLook for: Golden-brown spots appearing on the surface.Feel: Chickpeas feel light and hard when shaken.
05
Turn off the oven, sprinkle the chickpeas with smoked paprika, and toss to coat.
06
Leave the pan in the oven with the door slightly ajar until the chickpeas have cooled completely.
Feel: Completely crisp texture throughout.
Chef's Notes
- For the crispiest results, ensure the chickpeas are thoroughly dried. Any residual moisture will steam them instead of roasting them.
- Don't overcrowd the baking sheet. Give the chickpeas plenty of space so the hot air can circulate around them, promoting even crisping.
- Experiment with different spice blends! Cumin, garlic powder, onion powder, or even a touch of cayenne pepper can add exciting flavor variations.
- While these are best enjoyed fresh for maximum crunch, they can be stored in an airtight container at room temperature for a day or two. They will soften slightly over time.
Storage
Reheating: Re-toast in a 200°C (400°F) oven for 5 minutes to restore crunch.
