Crispy Baked Chickpeas
Chickpeas roasted until the outside shatters and the inside stays soft, tossed in smoked paprika and cumin. A snack that disappears from the bowl faster than chips.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 2 x 400gtins chickpeas, drained, rinsed and patted very dry
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1/2 tspground cumin
- 1/4 tspgarlic powder
- 1/4 tspcayenne pepper, optional
- 3/4 tspsalt
Cookware
- Baking tray, kitchen towel
Method
Read each step end-to-end before starting.
- 01
Dry the chickpeas thoroughly
Spread the drained chickpeas on a kitchen towel and pat them completely dry, rolling them gently to remove any loose skins. This is the single most important step, because wet chickpeas steam instead of turning crisp.
- 02
Season
Heat the oven to 200°C / 400°F. Toss the dried chickpeas with the olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and salt until evenly coated.
- 03
Roast
Spread the chickpeas in a single layer on a baking tray, making sure they are not touching. Roast for 30-35 minutes, shaking the tray every 10 minutes, until they are deeply golden and you can hear them rattle crisply in the tray.
- 04
Cool before serving
Let them cool on the tray for 5-10 minutes. They crisp up further as they cool, but they will soften again if you seal them in a container while still warm. Leave any leftovers uncovered for a few hours before sealing, otherwise they will lose their crunch overnight.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.