Smokey & Crispy Roasted Chickpeas (Actually Crunchy!)
Chickpeas are probably one of my favorite foods because you can do so much with it and it’s packed with a lot of nutrition. Think about it! You can make a savory meal with chickpeas (falafels), desserts (blondies and pumpkin pie dip— yeah I’ve seen that in stores), to making classic dips like hummus.
Better yet, you make a crunchy snack that is a healthier alternative to chips. I actually make these when I am craving chips. It somehow satisfies my chip cravings, especially when I am want Doritos (the red ones are my weakness). These roasted chickpeas are so good that I have to use my inner willpower to stop eating the entire thing.
They sell these at the grocery stores if you just want to buy it for the convenience but for sheeeeh, I don’t know if it’s worth $6. Considering how cheap chickpeas are, I prefer to make them myself and try out different flavors you can’t buy in stores.
The Good Bean : $6 to buy from Costco
Here’s a simple recipe. Nothing fancy. Smoked paprika gives the chickpeas that smokey taste, make sure to use that— not regular paprika. It makes a difference. Mix the chickpeas with the spices, and pop it in the air fryer or oven. I really recommend using the air fryer over the oven for this one because it gives the chickpeas a better, crispier texture than the oven.
It’ll still be good with the oven, just not as crispy, so heads up!
Other spice mixtures I’ve tried:
Sea Salt — Classic & Simple.
Tajin & Lime — This is simple as well, especially if you already have Tajin on hand.
Cinnamon & Sugar — Sweet tooth? This is a healthier alternative. 1 tsp of cinnamon to 1 tbsp of sugar.
Smoked Crispy Roasted Chickpeas (Actually Crunchy!)
Ingredients:
- 1 15.5 oz can chickpeas (or about 3 cups of cooked chickpeas)
- 3 Tbsp oil (olive, vegetable, grapeseed, etc.)
- 1 heaping tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Sprinkle of ground cumin
- Sprinkle of chili powder
- Sprinkle of chopped, dried garlic (optional)
Instructions:
How to cook Smoked Crispy Roasted Chickpeas (Actually Crunchy!)
- If using air fryer, no need to preheat. If using oven, preheat to 375°F.
- Rinse and pat to dry chickpeas with paper towels.
- In a medium bowl, coat chickpeas with oil.
- Add in all the seasoning and mix.
- Transfer chickpeas to the air fryer basket or the oven baking sheet.
- Layer the air fryer basket with chickpeas. Scrape all the remaining spices and oils off mixing bowl with rubber spatula and spread throughout chickpeas! Give the basket a good shake to distribute the chickpeas evenly throughout the basket (make sure they don't overlap too much).
- At 375°F, bake for 10 minutes, then shake basket to rotate chickpeas (this is important!). Bake for another 10 minutes. The exact cook time will depend on the brands of the air fryer and chickpeas, so watch carefully towards the end and taste test. Chickpeas should be crunchy and golden, with only a small amount of very dark chickpeas (this is bound to happen, but you don't want the majority to be very dark and hard).
- Allow chickpeas to cool for 10 minutes. Chickpeas will become crispier as it cools.
- Gather the crumbs and spices from the baking sheet and sprinkle it on top of the chickpeas.
- Store in airtight container and enjoy!
- Pour chickpeas onto a baking sheet lined with parchment paper (aluminum foil is fine too) into a single layer. Scrape all the remaining spices and oils off mixing bowl with rubber spatula and spread throughout chickpeas!
- Bake for about 30 to 45 minutes, shaking the baking sheet to rotate the chickpeas every 15 minutes. The exact cook time will depend on the oven and brand of chickpeas, so watch carefully towards the end and taste test. Chickpeas should be crunchy and golden, with only a small amount of very dark chickpeas (this is bound to happen, but you won't want the majority to be very dark and hard).
- Allow chickpeas to cool for 10 minutes. Chickpeas will become crispier as it cools.
- Gather the crumbs and spices from the baking sheet and sprinkle it on top of the chickpeas.
- Store in airtight container and enjoy!
Pat-dry 15.5 oz (about 3 cups) chickpeas. In a medium bowl, coat chickpeas in oil.
Add spices:
1 heaping tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
Sprinkle of ground cumin
Sprinkle of chili powder
Sprinkle of chopped, dried garlic (optional)
Mix until all chickpeas are well coated with spices.
Air Fryer: Layer basket with chickpeas.
Oven: Pour chickpeas onto a baking sheet lined with parchment paper (aluminum foil is fine too) into a single layer.
Scrape all the remaining spices and oils off mixing bowl with rubber spatula and spread throughout chickpeas.
Give the basket a food shake to distribute the chickpeas evenly throughout the basket (make sure they don't overlap too much).
Air fryer: At 375 °F, bake for 10 minutes, then shake basket to rotate chickpeas (this is important!). Bake for another 10 minutes.
Oven: Bake for about 30 to 45 minutes, shaking the baking sheet to rotate the chickpeas every 15 minutes.
The exact cook time will depend on the brands of the air fryer and chickpeas, so watch carefully towards the end and taste test. Chickpeas should be crunchy and golden, with only a small amount of very dark chickpeas (this is bound to happen, but you won't want the majority to be very dark and hard).
Allow chickpeas to cool for 10 minutes. Chickpeas will become crispier as it cools.
Gather the crumbs and spices from the baking sheet and sprinkle it on top of the chickpeas.
Store in airtight container and enjoy!
