Like my play on words there? Crispy + Chickpeas? Pretty clever, huh? That’s why I get paid to do this. OK, not really. Maybe someday. Anyway…
I’ve been in a pretty salty mood lately attitude-wise, and apparently my food cravings have taken note. Chips, nuts, pretzels…you name it, I want it. I’m usually pretty careful about what kind of salty snacks — and snacks in general — I have in the house as my portion control skills aren’t exactly the best. Because of that I started brainstorming other snack options that were, ahem — healthier.
I remembered seeing a similar recipe for crispy edamame, which was the basis for this idea. I already had a few cans of chickpeas in the house, so I decided to give it a whirl. They didn’t get as crispy as I thought they would, but they did have a satisfying bite and a nice flavor. Don’t like the spices I used? Try your own! Versatility is king.
What you need:
- 2 15-ounce cans of chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder (a last second addition — not included in ingredient photo)
- A pinch of cayenne pepper
- Salt, to taste
How you do it:
- Preheat oven to 400 degrees.
- Dry chickpeas by lightly rolling them in a clean kitchen towel.
- In a medium bowl, mix olive oil, spices and salt. Add dried chickpeas and toss to coat.
- Pour the chickpeas onto a rimmed sheet tray lined with foil, spreading them out into a single layer. Bake for about 35 minutes until chickpeas are crispy, shaking the sheet tray once or twice during that time.
- Transfer to a serving dish and top with a sprinkle of paprika and more salt, if desired.