5 Ingredients or Fewer

Crispy Roasted Chickpeas

July 29, 2012
Author Notes

I first had a version of these several years ago at a bar in Brooklyn. They are great because 1) they taste fried, but are baked! 2) can be customized with any spice mix, 3) take two minutes of prep time. I opted to make a version with a slight kick to it. I eat them while they are still warm (that's mainly because I never seem to have leftovers!), but I bet they would be good at room temperature too. —kechin

  • Serves 2
  • 15 ounces chickpeas
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika (i used harissa powder i had on hand)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon coriander
In This Recipe
  1. Preheat oven to 400 degrees.
  2. Drain chickpeas, rinse, and pat dry.
  3. In a bowl, mix spices and olive oil together.
  4. Add chickpeas to bowl and stir to coat chickpeas with spice and oil mix.
  5. Lay flat on a baking sheet (I put aluminum foil on the baking sheet for easy cleanup), and bake for 45 minutes, making sure to give the pan a shake 1/2 way through so that the chickpeas can crisp up evenly. Enjoy!
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