Buy all ingredients right below the recipe
Ingredients
- 400g canned chickpeas (drained)
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp sweet paprika powder
- 1/2 tsp smoked paprika powder
Equipment
- Parchment paper
Preparation
- 1Drain chickpeas in a sieve and rinse with water. Thoroughly dry on a clean kitchen towel or paper towel.
- 2Preheat oven to 180 degrees convection. Mix chickpeas with olive oil and spread on a baking sheet lined with parchment paper. Roast in the oven for about 25 minutes.
- 3Transfer the hot chickpeas to a bowl and mix with salt, paprika powder, and smoked paprika powder. Return the chickpeas to the baking sheet and bake for another 10 minutes until golden brown and crispy.
Tip
- 1The snack chickpeas taste best fresh, but also keep for up to 3 days in a canning jar.
