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Ingredients
Scale
- 15 ounces (1 can) chickpeas, drained
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
- Drain and dry the chickpeas using a kitchen towel or paper towel, and place them in a small bowl.
- Add olive oil, chili powder, smoked paprika, cayenne pepper, salt, and black pepper to the bowl. Stir until the chickpeas are evenly coated.
- Spread the seasoned chickpeas on the prepared baking sheet in a single layer, ensuring they are spaced out.
- Bake in the oven for 25 to 30 minutes until golden and crispy. Remove from oven and serve as a snack, added to a salad, or in a gyro.
Notes
Best served the same day they’re made for maximum crunch.
Store leftovers in an airtight container at room temperature for up to 4 days.
Feel free to adjust spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg