Crispy Roasted Chickpeas
Dry canned chickpeas thoroughly, season them with smoky spices, and roast until crunchy; cool uncovered to preserve their crisp texture.
Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 2 15-ounce cans canned chickpeas
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
Cooking instructions
- Heat the oven to 425°F. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or several layers of paper towels. Pat them very dry, rubbing gently to remove loose skins. Let them air-dry for 5 minutes if possible. (about 8 min) — 425°F
- Transfer the chickpeas to a rimmed baking sheet. Toss with the olive oil, smoked paprika, cumin, and salt until evenly coated, then spread them in a single layer. (about 2 min) — 425°F
- Roast for 25 to 35 minutes, shaking the pan every 10 minutes, until the chickpeas are deeply golden and crisp on the outside. Watch closely during the final 5 minutes to prevent scorching. (about 35 min) — 425°F
- Turn off the oven and leave the pan inside with the door slightly open for 5 minutes for extra drying. Transfer the chickpeas to a plate and cool completely uncovered; they crisp further as they cool. (about 5 min) — 425°F