Ingredients
Chickpeas
- 1 (15-ounce) can chickpeas, drained, rinsed, and skins removed
Seasoning
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon curry powder
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) with a rack in the center position and line a rimmed sheet pan with parchment paper.
- Season the Chickpeas: On the prepared sheet pan, toss the drained and peeled chickpeas with olive oil, sea salt, smoked paprika, and curry powder until they are evenly coated with the seasoning.
- Initial Roast: Roast the chickpeas for 40 minutes, shaking or stirring the pan halfway through to ensure even cooking and prevent burning.
- Additional Roast: Remove the chickpeas from the oven and let them rest for 10 minutes; then return them to the oven for an additional 10 to 15 minutes until they turn golden and achieve a crispy texture.
- Cool and Serve: Allow the chickpeas to cool completely before serving or storing, as they will continue to crisp up as they cool down.
Notes
- Removing skins from chickpeas helps achieve extra crispiness.
- Use parchment paper to prevent sticking and ease cleanup.
- Shaking the pan during roasting ensures even cooking and browning.
- Cool completely to allow chickpeas to crisp fully.
- Store in an airtight container for up to 3-4 days to keep crisp.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
