Crispy Chickpea Snack Pan

Ingredients

• 2 cans chickpeas (15 oz each), drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Place a wire rack on a baking sheet and set aside.

2. 2

   Drain and rinse chickpeas. Pat them very, very dry with multiple layers of paper towels. This step is crucial for crispy results.

3. 3

   Let chickpeas air-dry on the towel for 10-15 minutes if time allows. The drier they are, the crispier they become.

4. 4

   Transfer chickpeas to a large bowl. Drizzle with olive oil and toss until every chickpea is lightly coated.

5. 5

   In a small bowl, mix together paprika, cumin, garlic powder, turmeric, cayenne, salt, pepper, and nutritional yeast if using. Sprinkle over chickpeas and toss until evenly coated.

6. 6

   Spread chickpeas in a single layer on the prepared baking sheet with wire rack - do not let them touch or overlap.

7. 7

   Roast for 20 minutes. Remove from oven and shake the pan or use a spatula to toss chickpeas. Return to oven.

8. 8

   Roast another 10-15 minutes until chickpeas are golden and crispy throughout. Watch carefully after 25 minutes total - they can burn fast.

9. 9

   Remove from oven. Immediately drizzle with fresh lemon juice and scatter parsley over the top.

10. 10

    Let cool on the pan for 5 minutes before serving. They will get even crispier as they cool. Store in an airtight container for up to 3 days.

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