Marissa's MediterraneanDitch the potato chips for these ultra-crunchy, protein-packed chickpeas tossed in a savory blend of smoked paprika, garlic, and dried oregano.
Preheat your oven to 400°F (200°C). Spread the rinsed chickpeas onto a clean kitchen towel and pat them thoroughly until they are completely dry. Remove any loose skins that pop off.
The drier the chickpeas, the crunchier they get! Don't skip this step.
On a large rimmed baking sheet, toss the chickpeas with olive oil until every single one is well-coated. Spread them out in a single layer.
Don't crowd the pan or they will steam instead of crisping up.
Roast in the oven for 20-30 minutes, shaking the pan every 10 minutes, until the chickpeas are golden and make a 'clinking' sound when shaken.
Keep a close eye on them during the last 5 minutes so they don't burn.
While the chickpeas are still hot from the oven, transfer them to a bowl and toss immediately with the smoked paprika, garlic powder, oregano, salt, and pepper.
Adding spices after roasting prevents them from burning and tasting bitter.
Let the chickpeas cool completely on the baking sheet; they will continue to crisp up as they reach room temperature.
These are the ultimate crunchy snack! For the best results, make sure your chickpeas are bone-dry before tossing them in the oil. If you want a bit more heat, a pinch of cayenne works wonders alongside the smoky paprika. Store them in an airtight container for up to 3 days, though they usually disappear in minutes!
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.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef