JesseEatzCrunchy, protein-packed chickpeas tossed in a smoky blend of chipotle, lime, and sea salt. The ultimate healthy alternative to greasy chips.
Preheat your oven to 400°F (200°C). Thoroughly pat the chickpeas dry with paper towels—any moisture will prevent them from getting crispy.
Roll them between two towels to gently remove any loose skins for an even crispier result.
In a large bowl, toss the dried chickpeas with olive oil until every single one is coated.
Spread the chickpeas in a single layer on a large rimmed baking sheet. Roast for 20 minutes, shaking the pan halfway through.
Don't crowd the pan; give them space to breathe so they roast instead of steam.
While the chickpeas roast, whisk together the chipotle powder, smoked paprika, garlic powder, and sea salt in a small bowl.
Remove the tray from the oven. While they are still hot, toss the chickpeas with the spice blend, lime juice, and lime zest until evenly coated.
Adding the spices while hot helps them 'bloom' and stick to the chickpeas.
Return to the oven for another 3-5 minutes until they are deeply golden and crunchy. Let them cool completely on the tray to reach maximum crunch.
The key to that authentic 'street food' crunch is the double-dredge. Make sure the chickpeas are bone-dry before you start, or the seasoning won't stick. These are high-protein, high-fiber, and perfect for when those salty cravings hit mid-afternoon. Store in an airtight glass jar to keep them crispy for up to 3 days!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.