Effortless Roasted Chickpeas (Print Version)
# Ingredients:
→ Main ingredients
01 -
A couple cans of rinsed and drained chickpeas, around 500g, already cooked
02 -
2 tablespoons of olive or canola oil, your choice
→ Seasonings
03 -
A pinch of garlic powder if you like more savory vibes
04 -
2 teaspoons of paprika
05 -
Half a teaspoon of sea salt
06 -
Some ground cumin, just a pinch if you want a tasty lift (totally your call)
# Instructions:
01 -
Toss those seasoned chickpeas onto a tray lined with parchment, in just one layer. Slide them in your oven and roast for anywhere from 25 to 45 minutes. Shake the pan around halfway through. Stop roasting when they've got the crispiness you like. The longer you go, the crunchier they get.
02 -
Grab a mixing bowl and add your super dry chickpeas plus the oil. Throw in paprika, salt, garlic powder if you feel like it, and a bit of cumin if that's your jam. Mix it all up so every chickpea's coated nice and even.
03 -
Turn your oven to 350°F (about 180°C) with fan or convection if your oven does that. Dump the chickpeas in a colander and give 'em a good rinse and drain. Use some paper towels or a clean cloth to dry them off until they're not damp at all. Super dry chickpeas work best for crunch.
# Notes:
01 -
How crispy they end up depends on how big and moist your chickpeas are. If you want them crunchier, turn the oven off, crack the door, and just let them chill in there to cool down.