Chipotle Roasted Chickpea Crunch
Chipotle Roasted Chickpea Crunch
Ingredients
For the Roasted Chickpeas
- 2 cans canned chickpeas, 15-ounce each, drained, rinsed, and thoroughly dried
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon maple syrup, optional, for extra crispness and subtle sweetness
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Ensure the drained and rinsed chickpeas are as dry as possible. Pat them thoroughly with a clean kitchen towel or paper towels. This step is crucial for achieving maximum crispiness.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the dried chickpeas with olive oil, chipotle powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. If using, add the maple syrup now. Toss everything together until the chickpeas are evenly coated with the oil and spices.
⏱️ 5 min
- 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the chickpeas instead of roasting them, preventing crispiness.
⏱️ 2 min
- 5
Roast the chickpeas for 30-35 minutes, stirring them halfway through the cooking time to ensure even browning and crisping. They should be golden brown and crunchy when done.
⏱️ 35 min•🌡️ 400
- 6
Remove the baking sheet from the oven and let the chickpeas cool slightly on the pan. They will become even crispier as they cool. Serve immediately as a snack, salad topping, or side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Roasted Chickpea Crunch
Ingredients
For the Roasted Chickpeas
- 2 cans canned chickpeas, 15-ounce each, drained, rinsed, and thoroughly dried
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon maple syrup, optional, for extra crispness and subtle sweetness
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Ensure the drained and rinsed chickpeas are as dry as possible. Pat them thoroughly with a clean kitchen towel or paper towels. This step is crucial for achieving maximum crispiness.
⏱️ 5 min - 3
In a medium mixing bowl, combine the dried chickpeas with olive oil, chipotle powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. If using, add the maple syrup now. Toss everything together until the chickpeas are evenly coated with the oil and spices.
⏱️ 5 min - 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the chickpeas instead of roasting them, preventing crispiness.
⏱️ 2 min - 5
Roast the chickpeas for 30-35 minutes, stirring them halfway through the cooking time to ensure even browning and crisping. They should be golden brown and crunchy when done.
⏱️ 35 min•🌡️ 400 - 6
Remove the baking sheet from the oven and let the chickpeas cool slightly on the pan. They will become even crispier as they cool. Serve immediately as a snack, salad topping, or side dish.
⏱️ 5 min