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Crispy Chili Chickpeas Recipe for a Spicy Crunch

Crispy Chili Chickpeas

Oven-roasted chickpeas coated in chili powder, smoked paprika, cumin, garlic, and cayenne create a spicy, savory crunch for dinners, salads, bowls, snacks, and garnishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15-ounce cans (425 g each) Chickpeas, drained and rinsed
  • 2 tablespoons Extra-virgin olive oil
Seasoning
  • 1 1/2 teaspoons Chili powder
  • 1 teaspoon Smoked paprika or sweet paprika
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon, or more to taste Cayenne pepper
  • 3/4 teaspoon Fine salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 1 tablespoon, optional Fresh lime juice
  • 1 tablespoon, optional Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment if desired.
  2. Drain and rinse the chickpeas, spread them on a clean kitchen towel or paper towels, and pat them very dry. Remove any loose skins.
  3. Toss the dry chickpeas with olive oil, chili powder, paprika, cumin, garlic powder, cayenne, salt, and black pepper.
  4. Spread the seasoned chickpeas in a single layer on the baking sheet, leaving space between them.
  5. Roast for 25 to 35 minutes, shaking the pan or stirring once or twice, until browned and crisp. Begin checking at 25 minutes because chickpeas can burn quickly near the end.
  6. Cool for 5 to 10 minutes, then add lime juice and cilantro just before serving if desired.

Notes

Drying the chickpeas thoroughly is the most important step for crispness. Keep wet ingredients off the chickpeas until after roasting. Store leftovers uncovered or loosely covered because an airtight container quickly softens them.