Crispy Spicy Roasted Chickpeas
These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! A healthy, high fiber snack.
Prep Time5 mins
Cook Time30 mins
Cooling/drying time1 hr
Total Time1 hr 35 mins
Servings: 4 servings
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Pat chickpeas dry with a paper towel or clean kitchen towel.
Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
Spread chickpeas on prepared baking sheet evenly so they aren't touching.
Roast for 30 minutes at 400 degrees F.
Turn heat off, and keep chickpeas in the oven until cool (I recommend at LEAST an hour).
Store chickpeas in an airtight container or jar for up to 5 days.
- You can leave the chickpeas in the cooled oven for hours, or even overnight, if you wish. This is a great option if you need to leave the house. Just don't forget they're in there! :-)
- Play around with the spices- you can use this same cooking method with different spice combinations, both savory and sweet.
- This recipe yields only about 1 cup of roasted chickpeas. If you want to make more, simply double, triple, or quadruple the recipe. You may need to use two baking sheets to ensure the chickpeas don't touch if you more than double it.
Calories: 125kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 153mg | Fiber: 5g | Sugar: 1g | Vitamin A: 42IU | Calcium: 37mg | Iron: 1mg