Description
Crispy smoked paprika chickpeas are a savory, crunchy plant-based snack made with canned chickpeas and a few pantry staples. They’re high in protein and fiber, easy to prepare, and customizable with different seasonings.
Ingredients
- 15 ounces chickpeas (canned, drained, and rinsed)
- ½ teaspoon oil
- 1 teaspoon smoked paprika
- Pinch of salt
Instructions
- Preheat toaster oven (or regular oven) to 375°F and line a baking tray with foil.
- Drain, rinse, and pat dry the chickpeas thoroughly with paper towels.
- Optional: Peel the outer skins of the chickpeas for extra crunch.
- Spread the chickpeas in a single layer on the baking tray.
- Roast for 30–40 minutes, shaking the tray a couple of times during baking.
- Taste one chickpea to check for doneness—it should be crispy all the way through.
- Immediately toss the hot chickpeas in a bowl with oil, smoked paprika, and salt.
- Serve warm or let cool before storing.
Notes
- Peeling chickpeas is optional but increases crispiness.
- Try different spice blends like cayenne, garlic powder, curry, or cinnamon and sugar.
- Best enjoyed fresh but can be reheated in a toaster oven for crispiness.
- Store in an airtight container for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
