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Crispy Parmesan Chickpea Recipe for a Savory, Crunchy Snack

Crispy Parmesan Chickpeas

Oven-roasted chickpeas coated with garlic, paprika, olive oil, and finely grated Parmesan make a savory, crunchy snack. This recipe yields about four servings and is best enjoyed soon after cooling.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15-ounce cans Chickpeas, drained and rinsed
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 cup, about 1 1/2 ounces Finely grated Parmesan cheese
Seasonings
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika or sweet paprika
  • 1/2 teaspoon, or to taste Fine salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Seasonings
  • 1/2 teaspoon Dried Italian seasoning or oregano
  • 1 pinch Cayenne pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper if desired.
  2. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels. Dry them thoroughly, rubbing gently to loosen and remove some of the skins.
  3. Toss the dry chickpeas with the olive oil, garlic powder, paprika, salt, and black pepper. Add the optional Italian seasoning or cayenne if using.
  4. Spread the chickpeas in a single layer on the baking sheet, leaving space between them. Roast for 25 to 35 minutes, shaking the pan every 10 minutes, until golden and crisp.
  5. Sprinkle the Parmesan over the hot chickpeas and toss carefully. Return the pan to the oven for 5 to 8 minutes, until the cheese is melted, lightly browned, and adhered to the chickpeas.
  6. Cool the chickpeas for 5 to 10 minutes before serving. They become crunchier as they cool.

Notes

Drying the chickpeas thoroughly is essential for crisp results. Use a large baking sheet so the chickpeas do not crowd or steam. Store completely cooled chickpeas in a loosely covered container at room temperature for up to 2 days. If they soften, re-crisp them in a 350°F oven for 5 to 10 minutes.