Crunchy baked paprika chickpeas, a delicious snack to munch on in front of the TV or during an aperitif or for a delightful break! All you need is a jar of chickpeas and a few other ingredients, and I assure you they are better than chips, you can’t stop at one! The crunchy paprika chickpeas will be a hit, they are healthier than chips because they are baked, not fried, and they are delicious (I’ve already said it, but it doesn’t hurt to repeat!), but enough talking, go try them and especially enjoy them during an aperitif with friends!
And if you love other tasty and easy-to-make snacks, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Paprika Crunchy Chickpeas
- 7.75 oz canned chickpeas (measured after draining)
- 2 tbsp extra virgin olive oil
- 1 tbsp sweet paprika (or hot or half and half)
- 1 tsp rosemary (dried, optional)
- to taste fine salt
Useful Tools
- Parchment Paper
- Bowl
- 2 Spoons
- Food Scale
- Paper Towel
- Colander
Preparation of Crunchy Baked Paprika Chickpeas
Drain the chickpeas from their liquid, rinse them well under running water, then pat them dry thoroughly with paper towels.
Place the chickpeas in a bowl, add the oil and a pinch of salt and mix well using two spoons.
Also add paprika and rosemary, and mix thoroughly with the spoons until everything is well combined and the chickpeas are well coated.
Preheat the oven to 428°F, line a baking tray with parchment paper, and spread the chickpeas on it. They should be in a single layer, not overlapping.
Once the oven is hot, bake for 35/40 minutes, turning them gently 2/3 times during cooking.
Once cooked, remove the chickpeas from the oven, let them cool, and then enjoy them during an aperitif, in front of the TV, or for a delightful break!
