Oven roasted crispy chickpeas are about as simple as it gets… toss with olive oil & spices, roast, cool and eat! Great as a topping for curry, soup, salads or simply a delicious snack.
- 19oz (540ml) can of chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon salt
Drain and rinse the chickpeas, then remove the skins and place on a clean kitchen towel. Let dry thoroughly.
Position an oven rack in the center of the oven and preheat to 400°F.
Line a baking sheet with parchment paper and lightly oil. Alternatively use a lightly oiled oven proof skillet.
Once dry, transfer the chickpeas to the prepared baking sheet/skillet, then toss well with olive oil and spices.
Bake until the chickpeas are crunchy, 35 – 45 minutes. Shake the baking sheet/skillet every 10 minutes.
Let cool at least 1 hour.
Crispy chickpeas were used as a topping on my Roasted Vegetable Curry recipe.