Jennifer Causey
Active Time
10 Mins
Total Time
1 Hour
Makes 5 portions (portion size: about 1/4 cup)

These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Spread chickpeas on several layers of paper towels, and pat dry. Spread in an even layer on a small rimmed baking sheet lined with parchment paper. Drizzle with oil, and shake pan to coat. Bake at 400°F 30 minutes.

Step 3

Remove pan from oven. Sprinkle chickpeas evenly with paprika, salt, and cayenne pepper; stir well. Return to oven, and bake at 400°F until chickpeas are very crisp and crunchy (but not burned), 15 to 20 minutes. Cool completely; store in an airtight container up to 1 week.

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