# What You’ll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
→ Seasoning & Coating
02 - 1½ tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon ground cayenne pepper (optional, for heat)
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with paper towels—removing as much moisture as possible for maximum crispiness.
03 - Spread chickpeas on the prepared baking sheet in a single layer. Roast for 20 minutes, shaking the pan halfway through.
04 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Toss to coat evenly.
05 - Return to oven and roast for another 12–15 minutes, shaking once, until golden and crisp.
06 - Let cool for 10 minutes—the chickpeas will continue to crisp up as they cool. Enjoy warm or store in an airtight container at room temperature for up to 3 days.
