Description
Crispy, flavorful Southwest Spiced Crunchy Chickpeas make a perfect healthy snack or salad topping. These oven-baked chickpeas are seasoned with smoked paprika, cumin, garlic, and a blend of southwestern spices for a bold, irresistible crunch.
Ingredients
Scale
Chickpeas
- 1 (19 fluid ounce) can chickpeas, drained
- 1 tablespoon olive oil
- Salt, to taste
Spice Mix
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
- 1/8 teaspoon chili powder
- 1/8 teaspoon chipotle chili pepper
Instructions
- Rinse Chickpeas: Place chickpeas in a sieve or colander and rinse thoroughly under running water for a couple of minutes. Some skins will loosen and fall off, which is normal and doesn’t need to be fully removed.
- Dry Chickpeas: Pat the chickpeas dry with paper towels as much as possible. Then, let them air dry for about 10 minutes to ensure they are very dry before baking.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with foil to make cleanup easier.
- Coat Chickpeas with Oil and Salt: Spread the chickpeas on the baking sheet, drizzle with olive oil, and toss with your fingers until coated evenly. Spread them out into a single layer and sprinkle with salt to taste.
- Bake Chickpeas: Bake for 40 minutes until golden and crispy, shaking the pan halfway through baking to ensure even cooking.
- Mix Spices: While baking, combine smoked paprika, cumin, garlic powder, onion powder, coriander, black pepper, oregano, chili powder, and chipotle chili pepper in a bowl.
- Season Chickpeas: Once baked, allow chickpeas to cool for 5 minutes or until cool enough to handle. Transfer them to the bowl with the spice mix and toss with your fingers until the chickpeas are uniformly coated with the spice blend.
- Serve: Enjoy immediately as a crunchy snack or as a flavorful addition to salads and bowls.
Notes
- For extra crispiness, you can remove more of the skins after rinsing, though it is not mandatory.
- Storage: Store leftover spiced chickpeas in an airtight container at room temperature for up to 3 days to maintain crunch.
- Adjust chili spices to taste for preferred heat level.
- Use fresh spices for the best flavor impact.
- These chickpeas can also be enjoyed cold or at room temperature.
