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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the cooked chickpeas, olive oil, paprika, garlic powder, onion powder, and salt. Mix well until the chickpeas are evenly coated.

Spread the seasoned chickpea mixture onto the prepared baking sheet. Press them down firmly with the back of a spoon or your hands to form a tightly packed, even layer.

Evenly layer the part skim mozzarella cheese over the top of the chickpea mixture.

Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the edges of the chickpeas are lightly golden and crisp.

Remove from the oven and let cool on the baking sheet for at least 5 minutes before serving. This allows the crisps to firm up.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the cooked chickpeas, olive oil, paprika, garlic powder, onion powder, and salt. Mix well until the chickpeas are evenly coated.

Spread the seasoned chickpea mixture onto the prepared baking sheet. Press them down firmly with the back of a spoon or your hands to form a tightly packed, even layer.

Evenly layer the part skim mozzarella cheese over the top of the chickpea mixture.

Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the edges of the chickpeas are lightly golden and crisp.

Remove from the oven and let cool on the baking sheet for at least 5 minutes before serving. This allows the crisps to firm up.
