Snack · 25 min · middle-eastern

Roasted Chickpea Crunch

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1 tsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Sea salt

Steps

1. Heat the oven to 400°F and line a sheet pan with parchment paper.
2. If starting from a can, drain and rinse 1 cup chickpeas. Spread them on a clean kitchen towel and pat them very dry -- any surface water turns to steam and stops them from crisping.
3. Toss the chickpeas in a bowl with 1 tsp olive oil, 1 tsp smoked paprika, and 1/2 tsp sea salt until every chickpea is coated.
4. Spread the chickpeas in a single layer on the sheet pan, keeping them separated so hot air can reach each one.
5. Roast 20-24 minutes, shaking the pan once halfway, until deep golden and rattling freely on the pan. Test one -- it should shatter when you bite it, not be soft in the middle.
6. Let them cool 5 minutes on the pan; they get crunchier as they cool. Eat within a day for the best snap, since they soften over time.

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