Oven-baked crunchy chickpeas with paprika, a delicious snack to munch on in front of the TV or during an appetizer or for a tasty break! All you need is a can of chickpeas and a few other ingredients, and I assure you they’re better than chips, you can’t stop eating them! These crunchy chickpeas with paprika will disappear quickly, they are healthier than chips because they are baked and not fried, and they are delicious (I already said it, but it doesn’t hurt to repeat it!), but enough chit-chat, go try them and especially enjoy them during an appetizer with friends!
And if you love other easy and delicious snacks to nibble on, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Oven-Baked Crunchy Chickpeas with Paprika
- 1.5 cups canned chickpeas (weighed already drained)
- 2 tbsps extra virgin olive oil
- 1 tbsp sweet paprika (or spicy or half and half)
- 1 tsp rosemary (dried, optional)
- to taste fine salt
Useful Tools
- Parchment Paper
- Bowl
- 2 Spoons
- Food Scale
- Paper Towels
- Colander
Preparation of Oven-Baked Crunchy Chickpeas with Paprika
Drain the chickpeas from the cooking liquid, rinse them well under running water, then pat them dry thoroughly with paper towels.
Pour the chickpeas into a bowl, add the oil and a pinch of salt, and mix well with two spoons.
Also add paprika and rosemary, and mix well with the spoons until everything is well combined and the chickpeas are well coated.
Preheat the oven to 428°F, line a baking sheet with parchment paper, and spread the chickpeas on it. They should be spread out well and not overlapping.
When the oven is hot, bake and cook for 35/40 minutes, turning them gently 2/3 times during cooking.
Once cooked, take them out of the oven, let them cool, and then enjoy them during an appetizer, in front of the TV, or for a tasty break!
