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5.0 from 6 votes

Roasted Chana (Crispy Indian Chickpeas!)

Roasted chana is a delicious, super easy-to-make snack that'll keep you full for a long time!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 25 kcal
Course: Side Dish , Snacks
Cuisine: Indian

Ingredients

  • 2 cans chickpeas low-sodium preferred
  • 1 tablespoon avocado oil
  • ⅓ teaspoon Kashmiri red chili powder substitute paprika for low-spice version and adjust to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Preheat the oven or air fryer to 425°F and throw your baking sheet or air fryer tray in there while it is pre-heating (you won't regret it!)
  2. Drain and rinse two 14.5 oz cans of chickpeas and dry it thoroughly by placing them between two paper towel sheets or in between a kitchen towel. Remove any loose skins and towel dry once more.
  3. Remove the baking sheet from the oven with mitts. Throw the chickpeas on the baking sheet or air fryer tray and drizzle with a tablespoon (or two) of avocado oil and coat evenly by tossing them with tongs.
  4. Oven: Place the baking sheet into the oven and roast for 20 to 30 minutes. This might take a bit longer depending on your oven! Just watch until the chickpeas are a nice golden brown.Air Fryer: Place the air fryer tray or basket into the air fryer and roast for 15 to 20 minutes, shaking halfway through to ensure all sides are roasted. This might take a bit longer depending on your machine! Just watch until the chickpeas are a nice golden brown.
  5. While they're roasting, mix ½ teaspoon of Kashmiri red chili powder (or paprika), 1 teaspoon of garlic powder, ½ teaspoon each of cumin and coriander powder along with 1 teaspoon of salt and ½ teaspoon of black pepper in a mixing bowl.
  6. Throw the roasted chickpeas into the mixing bowl and toss to coat evenly. Add a teaspoon of avocado oil if you need the spices to stick. Enjoy hot!

Notes

  • To use dry chana instead of the canned chickpeas, either soak them overnight or pressure cook them for 30 minutes. 
  • Make sure to dry the chickpeas thoroughly before placing them in the oven. Removing the skins also helps with removing additional moisture!  
  • You can use many other spice combinations - check out the post for other ideas!
  • I suggest not using parchment paper or silicon mats for this recipe since I found the chickpeas crisp up better if you place them directly on the metal baking sheet!

Nutrition Information

Calories 25kcal (1%) Carbohydrates 1g (0%) Protein 0.2g (0%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Sodium 390mg (16%) Potassium 16mg (0%) Fiber 0.2g (1%) Sugar 0.04g (0%) Vitamin A 36IU (1%) Vitamin C 0.1mg (0%) Calcium 5mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 25

% Daily Value*

Calories 25kcal 1%
Carbohydrates 1g 0%
Protein 0.2g 0%
Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Sodium 390mg 16%
Potassium 16mg 0%
Fiber 0.2g 1%
Sugar 0.04g 0%
Vitamin A 36IU 1%
Vitamin C 0.1mg 0%
Calcium 5mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.