Chili roasted chickpeas are an easy to make snack that is healthy and tastes great. Made with chili powder, garlic and cayenne pepper they are wonderfully crunchy and smokey. They also make a great topper for salads.
When I am wanting a nice crunchy snack that is healthy and tastes great then I will whip up a batch of these chili roasted chickpeas, especially during the weekend. One of the things I love about them is how easy they are to make, and they taste great. The best part is you can change the flavors so you will never get bored. They also make a great topper for salads as they add a nice kick of flavor and crunch.
Table of Contents
In this recipe
There isn’t a lot going on in this recipe, which is what makes this such a great recipe to just throw together and you can use all kinds of herbs and spices.
Chickpeas: while you can cook your own chickpeas the canned ones work well here as they are already prepared. These are also the stars of the show.
Olive oil: this will help give the chickpeas a bit of a crunch as well as adhere the seasoning to the chickpeas.
Chili powder: adds smokiness to the snack.
You can change the seasoning combinations if you want something new. I have some of my favorite combinations below.
Preparing the chickpeas
One of the things that you will need to do is drain and rinse the chickpeas. If you want, you can remove the skin from them by gently rubbing them between paper towels. However, one of the most important things is to allow the chickpeas time to dry out a bit. You will want to lay them out on a paper towel for at least 30 minutes. This will make sure that they get nice and crunchy when they cook. The excess liquid will make a humid oven and that will steam the chickpeas.
Making roasted chickpeas
This is the really easy step. Add all of the ingredients into a bowl and gently mix until everything is evenly coated and then pour it onto a foil. Make sure that they are spread out and in a single layer, so they all cook evenly. You will need to bake them for 45 minutes and you will want to stir the chickpeas halfway through. To ensure that everything is nice and crunchy test a couple of chickpeas at the 45-minute mark. If they aren’t crunchy cook for another 5 minutes and test again. Oven temperatures will vary so this could take up to an hour.
What other flavor combinations can I use?
Here are some of my favorite flavor combinations for roasting chickpeas.
- Ginger, turmeric, and cinnamon
- Thyme, garlic, and parmesan
- Harissa
- Blackening seasoning
- Jerk seasoning
- Paprika, chili powder, and cumin
Looking for other snack recipes?
Chili Roasted Chickpeas
Equipment
- Sheet pan
- Paper towels
- Mixing Bowl
- Parchment paper
- Colander
Ingredients
- 30 ounces chickpeas canned drained
- 1½ tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Place the drained chickpeas on a sheet pan lined with paper towels and let them dry for at least 30 minutes.30 ounces chickpeas
- Preheat the oven to 350°F, 177°C or gas mark 4.
- In a mixing bowl add the chickpeas, salt, garlic powder, chili powder, olive oil and cayenne pepper. Mix until everything is nicely coated.1½ tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, ½ teaspoon salt, 30 ounces chickpeas
- Spread the chickpeas on a parchment paper lined sheet pan and bake for 45 minutes gently stirring the chickpeas halfway through.
- Remove the sheet pan from the oven and allow them to cool.
Nutrition
These are such an easy to make snack that tastes great. I love to eat them like popcorn.