Crispy Gluten Free Roasted Chickpeas with Paprika
Equipment
- Baking sheet
- - Parchment paper
- Large mixing bowl
- Paper towels or clean kitchen towel
- Air fryer (optional alternative)
- Spatula for stirring
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ½ tbsp olive oil
- 1 tsp smoked paprika or sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder optional
- ½ tsp fine sea salt
- ¼ tsp black pepper
- Pinch cayenne pepper optional, for heat
Instructions
- Dry the chickpeas extremely well. Spread them on paper towels and gently rub to remove moisture. You can also remove loose skins—this helps them get extra crispy. Pro Tip: The drier they are, the crispier they get.
- Season the chickpeas. In a large bowl, toss the chickpeas with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Make sure every chickpea is coated.
- Roast until golden and crispy. Spread chickpeas on a baking sheet in a single layer. Roast at 400°F (200°C) for 30–35 minutes, shaking the pan halfway through. They should look blistered and crunchy. Air Fryer: Cook at 380°F (193°C) for 15–18 minutes, shaking twice.
- Taste and adjust seasoning. Add more salt or paprika while warm if needed. The flavors bloom as they cool. Pro Tip: Let them cool fully—this is when they reach their maximum crunch.
Notes
How to Save It for Later
- Store in an airtight container at room temperature for 3–4 days.
- Do not refrigerate—they soften quickly.
- To re-crisp: Bake 5–7 minutes at 350°F (175°C).
- Freeze only if necessary, but texture may change.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 6gFat: 6gFiber: 6g
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