Cajun Spiced Roasted Chickpeas (Print Version)
Crunchy chickpeas tossed in bold Cajun spices, roasted to crispy perfection for a flavorful snack.
# What You Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Spices & Seasoning
02 - 1 ½ tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp onion powder
06 - ½ tsp dried oregano
07 - ½ tsp dried thyme
08 - ½ tsp cayenne pepper
09 - ½ tsp ground black pepper
10 - ½ tsp salt
# How To Make:
01 - Preheat your oven to 400°F.
02 - Pat the chickpeas dry thoroughly with paper towels; removing as much moisture as possible ensures crispiness.
03 - In a bowl, toss chickpeas with olive oil until evenly coated.
04 - Add smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Toss again to coat chickpeas evenly with spices.
05 - Spread chickpeas in a single layer on a baking sheet lined with parchment paper.
06 - Roast for 35–40 minutes, shaking the pan halfway through, until chickpeas are golden, crispy, and slightly darkened.
07 - Allow to cool before serving. Chickpeas will become crunchier as they cool.
# Expert Tips:
01 -
- They're the kind of snack that makes you forget potato chips exist
- The spice blend hits that perfect spot between warming and actually spicy
- They stay satisfyingly crunchy for days if you can resist eating them all immediately
02 -
- Skipping the thorough drying step will result in chewy chickpeas instead of crunchy ones
- They might taste slightly soft when they first come out of the oven but will crisp up significantly as they cool
- Don't overcrowd the pan or they'll steam instead of roast
03 -
- Remove as many loose skins as possible during drying for the crunchiest result
- Double the spice blend and store extra in a jar for future batches
- Experiment with avocado oil if you want a higher smoke point and more neutral flavor