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, crispy smoked paprika chickpeas snack. These roasted chickpeas are plant-based, gluten-free, and healthy.
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.