These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results.
1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 ½ tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper
1. Preheat oven to 400°F.
2. Spread chickpeas on several layers of paper towels, and pat dry. Spread in an even layer on a small rimmed baking sheet lined with parchment paper. Drizzle with oil, and shake pan to coat. Bake at 400°F 30 minutes.
3. Remove pan from oven. Sprinkle chickpeas evenly with paprika, salt, and cayenne pepper; stir well. Return to oven, and bake at 400°F until chickpeas are very crisp and crunchy (but not burned), 15 to 20 minutes. Cool completely; store in an airtight container up to 1 week.
Melissa’s note – After draining the chickpeas, I let them air-dry on paper towel for an hour (after patting dry.) After 1 hour, I put the chickpeas in a bowl with olive oil and tossed to coat evenly before baking on parchment paper.
• Active: 10 Minutes
• Total Time: 1 Hour
Source: Cooking Light (Servings: 5 | Yield: 1/4 cup per serving)