Crispy Spicy Oven Roasted Chickpeas
User Reviews
5
Crispy Spicy Oven Roasted Chickpeas
Description
This recipe for Crispy Spicy Oven Roasted Chickpeas starts with cooked, rinsed, dried chickpeas with most of their skins removed to increase crispness. The chickpeas are tossed in olive oil and a seasoning mix of cayenne, paprika, black pepper, and sea salt before being spread in a single layer on a baking tray lined with parchment paper. Roasting at 400 degrees Fahrenheit for about 35-40 minutes crisps them up well. Leaving the oven door slightly open after roasting allows them to become even crunchier as they cool gradually inside the warm oven.
The blend of smoky paprika and spicy cayenne provides a balanced heat that complements the natural earthiness of the chickpeas, while the black pepper and sea salt enhance the flavor depth. The roasting process yields a crunchy exterior texture, making these chickpeas a satisfying savory snack or a crispy topping.
This preparation offers a straightforward way to make a spicy, crispy snack using pantry ingredients and delivers a good alternative for snack variety. The recipe benefits from patience in drying and skin removal steps to maximize crispness, which is central to the final texture.
For best results, ensure chickpeas are well dried before roasting, arrange them without overlap on the tray, and consider leaving the oven door ajar after cooking to deepen the crispness. The seasoning amounts can be adjusted to taste depending on preferred spice level.
Ingredients
- 15 ounce chickpeas cooked, rinsed, drained, dried, peeled
- 1 tablespoon olive oil
Seasoning –
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon black pepper ground
- ½ teaspoon sea salt adjust to taste
Instructions
- Preheat the oven to 400 F
- If you have an Instant Pot (pressure cooker), use Instant pot chickpeas to turn dried chickpeas into perfectly cooked beans in under 60 minutes (no overnight soaking required).
- Drain the chickpeas, and let them cool a bit.
- Pat dry chickpeas using a kitchen towel. Gently press and rub the beans, some of the skin will come off.
- Remove the papery skin on the chickpeas by pressing it between your fingers. You can speed up the process by rubbing a couple of them together between palms. A gentle press should remove the skin. This step is optional.
- Transfer all peeled chickpeas into a bowl. Pour olive oil on top. Add spice seasoning and sea salt.
- Mix well to coat the chickpeas in the seasoning.
- Transfer to a baking tray (preferably lined with parchment paper), and spread it in a single layer.
- Roast in a preheated oven at 400F for about 35-40 minutes or until chickpeas are crispy. Once roasting is done, crack open over door slightly and leave the chickpeas inside for about 15 minutes. As the chickpeas sit in the oven, they turn to get more crunchier.
- Tastes best when served immediately.
Notes
- Dry the chickpeas thoroughly before roasting to achieve maximum crispness.
- Removing the skins off the chickpeas is optional but helps to make them crunchier.
- Spread chickpeas in a single layer without overlapping to ensure even roasting.
- After roasting, leave the oven door slightly open and keep chickpeas inside for 15 minutes to enhance crunchiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 223kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 363mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
