Spicy roasted chickpeas

These roasted chickpeas are a great alternative to potato chips and make a wonderful addition to a platter. If you prefer your chickpeas to be extra crispy on the outside, then use a generous amount of olive oil to coat them and cook them for three extra minutes. It gives it more of a crunch, but it’s still creamy, bean goodness on the inside.


  • 1 can chickpeas
  • 1½ teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • a dash of cayenne pepper
Preheat oven to 200 degrees C.
Pat the chickpeas dry between two paper towels and be sure to remove any loose skins.
Pour the chickpeas on a baking sheet lined with parchment paper or a silpat and mist with olive oil. Use your hands or a spoon to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, stirring the chickpeas at the 15 minute mark.