Preparation time: 10 minutes
Cooking time: 1 hour
Makes: 5, 1/4 cup portions
1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 1/2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Preheat oven to 400°F.
Spread chickpeas on several layers of paper towels, or a dry kitchen towel, and pat dry. Spread in an even layer on a small rimmed baking sheet lined with parchment paper. Drizzle with oil, and shake pan to coat. Bake for 30 minutes.
Remove pan from oven. Sprinkle chickpeas evenly with paprika, salt, and cayenne pepper stir well. Return to oven, and bake at 400°F until chickpeas are very crisp and crunchy (but not burned), 15 to 20 minutes.
Cool completely; store in an airtight container up to 1 week.
These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results.
Get creative with flavors by changing the spices and herbs used in the recipe. Try lemon pepper, chili lime, or garlic parmesan for different varieties!
115 calories, 5 g total fat, 13 g carbohydrate, 3 g fiber, 4 g protein, 114mg sodium