Directions
Directions
- Preheat oven to 400 F.
- Drain and rinse the chickpeas thoroughly. Pat them completely dry with paper towels or a clean kitchen towel. Remove any loose skins for extra crispiness.
- Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.
- Spread the chickpeas in a single layer on a parchment lined baking sheet.
- Bake at 400 F for 30-35 minutes, shaking the pan halfway through, until crisp. (alternatively cook in the air fryer for 12-15 minutes at 390-400 F)
- Let them cool for 10-15 minutes, they'll crisp up as they cool.
- Store in a loosely covered container at room temperature for up to 2 days for the best crunch.
Ingredients
Ingredients
- 1 Chickpea - Drained and Rinsed
- 1 Tbsp Olive Oil
- 1 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
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