Roasted Chickpeas

I make these for a snack (instead of chips) and as a replacement for croutons on my kale ceasar salad


  • 1 1/2 cups cooked chickpeasdrained and rinsed
  • Extra-virgin olive oilfor drizzling
  • Sea salt
  • Paprikacurry powder, or other spices 


  • Preheat the oven to 400F and line a large baking sheet with parchment paper.

  • Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.

  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.