Crunch crunch crunch nom nom nom. Oh, pardon me, I was just noshing on the most addictive snack ever… Crispy Spicy Roasted Chickpeas! These are yummy, spicy, crunchy, and versatile… and they couldn’t be easier (or cheaper!) to make. Not to mention they are high in fiber, high in protein, and low in fat, which makes them the perfect guilt-free energy boosting midday munchie.
I always find it difficult to find healthy snack foods that I actually WANT to eat. Fruit is usually my go-to healthy snack, but sometimes you just want something salty, savory, and crunchy to munch on. Like… potato chips. Or Flaming Hot Cheetos. Or Pringles. These things can be hard to resist if you don’t have an adequate alternative. Roasted chickpeas are an awesome, healthy substitute for these not-so-healthy snacks, and will give you that salty and flavorful crunch you are looking for with completely natural, unprocessed ingredients.
You can eat them on their own, add them to a trail mix, or even use them in place of croutons in a salad. And while I used cayenne pepper and cumin to season mine, you can certainly keep them simple and season only with salt, or make them sweet by adding honey and cinnamon to them. YUM!
If you’ve ever made roasted chickpeas before, perhaps you’ve run into the problem that they are delicious fresh out of the oven, but tend to get a bit soggy after a day or so. Here’s how to make Crispy Spicy Roasted Chickpeas, plus a top-secret awesome tip to making them stay crispy and crunchy on the shelf for days.
The method for making these is similar to roasting pumpkin seeds. Just drain and rinse some cooked chickpeas, and pat dry with a paper towel. Mix in a bowl with just a little bit of olive oil (if you use too much, the chickpeas may “pop” in the oven, or become soggy), salt, pepper, cayenne pepper, and cumin, then spread on a parchment-covered rimmed baking sheet. Bake at 400 degrees for 30-40 minutes.
Now, for the top-secret awesome trick. After you are done roasting, turn off the oven, and allow the oven to cool with the chickpeas still inside. The key to the crunchiest roasted chickpeas is to completely dehydrate them. Food is usually dehydrated at a low temperature for a long amount of time. By allowing the chickpeas to continue to cook at a low temperature after roasting at a high temperature, you will continue to cook the inside and dehydrate the chickpeas completely without burning them. Leave them in until the oven cools, or even as long as overnight.
I made these last night while I was baking meatloaf, in preparation for snacks for this upcoming week. It’s easy to throw them in the oven with other things you are cooking, since there is so little prep involved, to save time and not waste energy cooking them on their own. I turned off the oven and, while we were eating, I kept the chickpeas in the oven until they were cool. When we cleaned up from dinner, I was able to transfer them to a mason jar to store.
These will stay crunchy and fresh stored in an airtight jar or container for a few days and up to a week at room temperature.
Want more roasted chickpea recipes? Try these!
- Cinnamon Sugar Roasted Chickpeas from Sally’s Baking Addiction
- Honey Sesame Roasted Chickpeas from Simply Scratch
- Indian Spiced Roasted Chickpeas from 100 Days of Real Food / A Spicy Perspective
- Parmesan and Herb Baked Chickpeas from The Clever Carrot (um, cutest blog name EVER!)
- Spicy Roasted Chickpeas with Rosemary and Brown Sugar from Cookin’ Canuck
Crispy Spicy Roasted Chickpeas
- 1 can chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Pat chickpeas dry.
- Mix chickpeas, oil, cumin, cayenne pepper, and salt/pepper in a small bowl.
- Spread chickpeas on prepared baking sheet evenly so they aren't touching as much as possible.
- Roast for 30 minutes.
- Turn heat off, and keep chickpeas in the oven until cool.
- Store chickpeas in an airtight container or jar for up to a week.