It’s time to make good use of your toaster oven and pop open a can of garbanzo beans to turn them into a Crispy Smoked Paprika Chickpeas snack.
I went a little overboard in my last grocery store trip and stacked a bunch of canned goods into my cart. But, considering that beans are a part of my daily diet, it’s just better to have more than less.
Although I use chickpeas a little less than other bean varieties, they make the perfect, healthy snack. They can be eaten solo, or paired with another light snack like an afternoon tea sandwich.
These smoky roasted chickpeas are perfectly crispy and rolled around in a simple spice mix that includes smoked paprika, cumin, and salt.
The best part is that this recipe is soak-free. Because we’re using canned chickpeas, we don’t need to worry about pre-soaking or boiling prior to chucking them into the toaster oven.
Spice Mix Ideas
- Cayenne pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Garam masala
- Nutritional yeast
- Curry powder
- Cracked black pepper
- Chili powder
- Chili flakes
If you’re craving something sweet, check out my Roasted Chickpeas With Cinnamon recipe.
Why I Opted To Use The Toaster Oven
Because the weather has been weird here in California, I decided to make the smart decision to avoid my oven at all costs. Unfortunately, we do not have AC at our apartment, so our plant-based meals are impacted by the weather (and air quality).
Still, sometimes I wanted to roast a few things, so that is where a toaster oven comes in handy. It’s a smaller source of heat and it won’t burn up my already hot apartment.
If you’re making roasted chickpeas for 1-2 servings/1 can, there isn’t really a need to use that big, hot oven. And because a toaster oven is much smaller, you won’t need to preheat for long – perhaps just a minute beforehand.
- Shake the toaster oven baking tray a few times to help crisp up the chickpeas.
- Be sure the chickpeas are completely dry before popping them into the toaster oven. If they are too wet, they will have a hard time crisping up.
- Garbanzo beans and chickpeas are exactly the same things – they just have different names depending on who you ask.
- Keep a close eye on the chickpeas, especially when they approach the 30-minute mark. They can burn easily if overcooked.
How To Yield Crispy Roasted Chickpeas
Drain, Rinse, Pat Dry Chickpeas
Open a can of chickpeas, drain its liquid, then give it a quick rinse to remove the slurry. You’ll then want to pat dry the chickpeas as much as possible. Don’t get too relaxed for this part – getting them dry is important for yielding crispy chickpeas.
Roast For 30 Minutes Or Longer
For crispy chickpeas from the inside out, roast for at least 30 minutes. You can periodically check on them by taking one out and giving them a texture test, which is, of course, eating it.
If it’s crispy all way through, or to your liking, they are ready.
Let It Cool Before Serving
After the chickpeas are done cooking, let them cool for 10-15 minutes. This will help further crisp up the chickpeas.
How To Know When Roasted Chickpeas Are Done
After about 30 minutes, the roasted chickpeas should be crispy. If you’re aiming for a softer texture, you’ll want to roast them for less time.
How To Store
Store in an air-tight container, mason jar, or reusable silicone bag for up to 4 days. Keep in mind, fresh is best when it comes to roasted chickpeas. Additionally, they may become a bit softer after being stored in the refrigerator.
Should I Peel The Chickpeas?
Peeling and removing the outer shell of the chickpeas is optional, but it will also help with a more crispy roasted chickpea snack.
However, it comes down to what you prefer. If you don’t mind a slightly tender chickpea, then leave the shell on.
In the mood for salty snacks? Check out our 21 Plant-Based Salty Snacks.
Crispy Smoked Paprika Chickpeas
- 1/2 teaspoon oil
- 1 teaspoon smoked paprika
- Pinch of salt
- 15 ounces chickpeas
- Set the toaster oven tray to the middle rack. Preheat toaster oven to 375 degrees F. Next line a baking tray with aluminum foil.
- Drain, rinse and pat dry chickpeas with paper towels. We want them the be as dry as possible.
- Optional: peel outer shell of chickpeas to yield crunchier chickpeas. Both ways will be crispy, with a slight difference. I opted out of removing shells to commit to less work for this recipe + because I prefer the chickpeas to be slightly tender.
- Arrange chickpeas in a single layer onto the baking tray. Roast for 30-40 minutes, occasionally shaking the tray. To check if crispy enough, try one chickpea – careful it’ll be hot.
- Once crispy and roasted, remove chickpeas from the toaster oven and transfer to the mixing bowl. Immediately add and toss chickpeas with oil, smoked paprika, and salt.
Did you try out this Crispy Smoked Paprika Chickpeas recipe?
Loved this cheap snack? Take up another notch and check out our guide on going plant-based on a budget.