Baked chickpeas (spicy). Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy.

Combine the oil, paprika cumin, cayenne and salt in a large bowl. Crunch crunch crunch nom nom nom. Oh, pardon me, I was just noshing on the most addictive snack ever… Spicy Crispy Chickpeas! You can cook Baked chickpeas (spicy) using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Baked chickpeas (spicy)

Prepare 1 can of chickpeas.
You need 2 tbsp of olive oil.
Prepare 1 1/2 tsp of paprika.
You need 1 tsp of ground cumin.
Prepare 1 of cayenne pepper.
It's 1 of salt.

These are yummy, spicy, crunchy, and versatile… and they couldn't be easier (or cheaper!) to make. Not to mention they are high in fiber, high in protein, and low in fat, which makes them the perfect guilt-free energy boosting midday munchie. Spread chickpeas out on a parchment paper-lined baking sheet. I went for canned because: easy.

Baked chickpeas (spicy) instructions

Preheat oven to 400°F.
Rinse, drain and dry chickpeas making sure to rub off any remaining shell.
Combine oil and spices in a bowl. (Alter amount of seasoning for individual preference - sometimes I add 1/4 a teaspoon of tumeric.).
Add chickpeas, tossing to even consistency.
Line baking sheet with parchment paper and transfer chickpeas in single layer.
Bake until crispy. Between 25-35 min. Shaking the tray halfway to rotate chickpeas.
Remove from oven, place in serving container.

But I also suspect you could use home-cooked if that's your thing. The less moist (ew, sorry) the chickpeas are, the crispier they will become! In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Rinse and drain chickpeas; dry well on paper towels.