Name: Crispy Smoked Paprika Chickpeas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 15 ounces chickpeas (canned, drained, and rinsed); ½ teaspoon oil; 1 teaspoon smoked paprika; Pinch of salt

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Crispy smoked paprika chickpeas are the perfect plant-based snack when I want something savory, crunchy, and satisfying without reaching for a bag of chips. With just a few pantry staples, I can whip up a high-protein, high-fiber snack that’s full of flavor and easy to take on the go.

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and requires no soaking or boiling since I use canned chickpeas. The smoked paprika gives a bold, smoky kick, while the roasting turns the chickpeas golden and crisp. I also enjoy how versatile they are—I can change up the spices depending on my mood, whether I want something smoky, spicy, or even a little sweet. Best of all, it’s a budget-friendly snack that feels indulgent while still being nutritious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ teaspoon oil
1 teaspoon smoked paprika
Pinch of salt
15 ounces chickpeas (canned, drained, and rinsed)

Directions

I preheat my toaster oven to 375°F and line a baking tray with foil.
I drain, rinse, and pat dry the chickpeas very well with paper towels to make sure they crisp up.
If I want extra crunch, I peel the outer skins, but often I skip this step when I want to keep things simple.
I spread the chickpeas in a single layer on the tray and roast them for 30–40 minutes, shaking the tray a couple of times.
To test for doneness, I taste one—if it’s crispy all the way through, it’s ready.
Right after roasting, I toss the hot chickpeas in a bowl with oil, smoked paprika, and salt before serving.

Servings and timing

This recipe makes about 2 servings. Prep time takes 5 minutes, and cook time is 30–40 minutes, so I can enjoy these in about 35 minutes total.

Variations

I like experimenting with different seasonings. Sometimes I go for spicy cayenne and garlic powder, other times I mix in curry powder, onion powder, or nutritional yeast for a cheesy flavor. If I’m craving something sweet, cinnamon and a touch of sugar make a fun twist.

storage/reheating

I store leftover chickpeas in an airtight container, mason jar, or reusable bag for up to 4 days. They’re best enjoyed fresh, but if they soften after storage, I pop them back into the toaster oven for a few minutes to crisp them up again.

FAQs

Do I need to peel the chickpeas before roasting?

I don’t always peel them, but removing the skins does make them a little crunchier. It depends on whether I want them extra crispy or slightly tender.

Can I use the oven instead of a toaster oven?

Yes, I can roast them in a regular oven at the same temperature, though it may take a few extra minutes since the oven is larger.

Are roasted chickpeas healthy?

Yes, they’re packed with plant-based protein, fiber, and nutrients, making them a great alternative to processed snacks.

Can I make these oil-free?

I can skip the oil if I want, though the seasoning sticks a little better with it. They’ll still crisp up nicely without oil.

What’s the best way to keep them crunchy?

I let them cool completely before storing and keep them in a container without too much air trapped inside. Reheating them for a few minutes also restores crispiness.

Conclusion

I love making crispy smoked paprika chickpeas whenever I want a quick, crunchy, and healthy snack. They’re so easy to prepare, budget-friendly, and endlessly customizable with different spices. Whether I’m packing them for an afternoon bite or serving them as a light appetizer, they always hit the spot.