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.
Spicy Crispeas
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.
Fresh & Foodie 
oh my gosh these look good. a perfect snack! i wonder if you broil them for a minute at the end if they’d get more crispy.
Chips, nuts, pretzels…pizza combos.
Haha, no — not the pizza ones. I did used to like the pretzel and cheese ones, though. Haven’t had them in forever.
Yum, the recipe looks great! I recently went through the same exact thing … I roasted edamame and loved it and couldn’t pass up roasting chickpeas! Here’s what I did: http://debarooroo.blogspot.com/2010/12/chickpeas-roasting-on-open-fire.html
Thank you for sharing your recipe. Love the idea of using cumin seeds.
I’m loving the smoked paprika in yours! 🙂
Yum, these are so good! I make them too (with the same spices), but got the basic recipe out of Mark Bittman’s How To Cook Everything Vegetarian. He starts them in a cast iron pan and then moves them to the oven. It cuts down on the time & makes them a little brown around the edges. This approach looks great too, though, and requires less attention.
Yum, this is great. Simple, yet delicious! If you are looking for another great chickpea recipe, take a look at my Moroccan stuffed acorn squash post from last week (http://savourthesensesblog.com/moroccan-stuffed-acorn-squash/) Thanks for sharing this! =)
That’s a simple and tasty way to have chickpeas. Cumin rules! Ever!
Man, I wish you lived closer so I can grab a stash of that for hubby and my “stay-in-and-eat-yummy-finger-foods” evening! I love garbanzo beans and these “crispeas” look so cute and yummy! Perfect for snacking. :-p
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YUM! My problem is that I want salty, sweet, salty, sweet. I’ll have to chase these down with a cupcake!
Hmm, not sure I could control my portion once I start munching on these.
🙂 Mandy
Mmmm, these look so yummy. Great as a little snacky or appetizer 🙂 Yum!
I just made something like these a few days ago and I have to admit that I ate the entire batch myself. I felt so satisfied, and I loved the crunch. I’ll have to try your spice version for my next batch!
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