Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Drain and rinse a can of chickpeas thoroughly, then pat them dry with a clean towel until they are very dry—this helps them become crisp during roasting.
- Transfer the dry chickpeas to a mixing bowl and drizzle with 1-2 tablespoons of olive oil. Toss them well until each chickpea is lightly coated; this creates a base for the spices and promotes even roasting.
- Add smoked paprika, cumin, a pinch of salt, and cayenne pepper if using. Toss everything together thoroughly, making sure the spices stick evenly to each chickpea. For extra flavor, toast the spices briefly in a dry skillet over low heat for 30 seconds before adding them to the chickpeas.
- Spread the seasoned chickpeas evenly on the prepared baking sheet in a single layer. Give them some space—crowding can prevent them from crisping properly.
- Roast the chickpeas in the preheated oven for 25-30 minutes, shaking the pan every 10 minutes to ensure even browning. They are ready when they are golden, crispy, and fragrant with a toasted aroma. Keep a close eye near the end to prevent burning.
- Remove the baking sheet from the oven and let the chickpeas cool completely—this step allows them to crisp up further. Once cooled, sprinkle with lemon zest or sumac for a bright, tangy finish.
- Transfer the roasted chickpeas to a jar or bowl. Serve immediately for maximum crunch, or store in an airtight container at room temperature for up to a week. Reheat briefly in the oven if they lose their crispness.
Notes
For extra flavor, experiment with spices like chili powder, za’atar, or cinnamon. Pat chickpeas as dry as possible before roasting for the crispiest texture. Adding citrus or herbs after roasting keeps their flavor fresh and vibrant.