Spicy Baked Chickpeas

Total Time:
45 min
10 min
35 min


  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper, or to taste
  • Kosher salt

Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

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    They recipe is very good, but I'm not sure why she doesn't mention anything about the skins on the chick peas. You have to take these off otherwise they have a really strange texture. It takes forever, the best way I've found is to rub them under water to get them off. It's time consuming but necessary.
    As my chickpeas were drying i spiced them on the towel with salt and spices to extract the water and they turned out crispy and spicy but next time I will use salt free canned garbonzos
    I had high hopes for this recipe and though my chick peas came out crunchy, I thought the flavor was pretty bland. If I make this again, I will have to improvise and add more flavoring. Otherwise, it was a good concept and easy to make.
    I have been making this recipe since I saw it on tv, we all love it!
    My partner and I decided to try this recipe out after tasting our first spicy baked chikpeas on a trip to Mallorca this July. When we got back home, we just HAD to find a recipe for them. After several busy summer months back in America, we finally were able to find the time to sit down with a bottle of wine and finally make the meal we had been dreaming about. After trying multiple recipes online, this was the one that best replicated our experience at Senzone.
    This recipe could be 5 stars if you double the amount of spices, add more evoo, cook for almost an hour and I use dried & cooked garbanzos instead of canned ones. Whew -having said all that, I thank the many comments submitted before I tried this recipe which allowed me to make substitutions so I could really enjoy this dish. HTH!
    Love these. Before cooking, I let them air dry on a kitchen towel for about an hour. Then they don't pop like popcorn in the oven.
    A good snack item, but there's only so many you can eat. Two cans was a bit much, but these were tasty!
    These are very tasty!!! 
    I only had one can of chickpeas, so I had to cut the recipe in half. It's SO yummy! 
    I used regular paprika instead of smoked as I didn't have smoked. Also had just run out of cumin, so wasn't able to use that either, so I used Season All. 
    I loved the outside crunchiness and the inside softness/chewiness. It had a kind of meatiness to it. I will definitely make these again. A yummy, healthy snack.
    Eeh. I ended up throwing most of them away. Two cans is alot more than I expected. I thought they woul be crunchy, but they were just dry chickpeas...with spices that didn't do anything for me. I am usually a big fan of the spices she used, but they didn't really work with the chickpeas so well.
    These are awesome. Unfortunately, I forgot to add the salt to the spice mix before baking.
    Salt wouldn't stick after they came out of the oven. still delicious.
    Had a party where a family member's child has nut allergies. Crushy and delicious. Great alternative to a bowl of nuts.
    I will definately make them again.
    Be careful to completely dry the chickpeas as they will pop like popcorn in your oven!
    They turned out just ok. I thought I had dried throughly with a clean kitchen towel but I guess I didn't. I baked mine for about 40 minutes and they are still soft in the center. I had them evenly spread out on the pan but maybe not enough room. I will give the recipe a try on emore time and let the chick peas air dry for a few hours and use a larger sheet to bake on.
    I'm munching on them now! SO good. Don't skimp on the spices and definitely bake for 45 minutes for crunchiness!
    Why did I wait so long to make these ???? A tasty snack that I'll be making often. I used 1/4 teaspoon of cayenne because I like spicy snacks, and roasted them for 45 minute so they would be very crunchy. I can't wait to share these with friends !!!!!!!!!!!!!!!!
    I LOVE this recipe!! I make it all the time now to eat while watching football, and I keep some in a sandwich baggie for snacks wherever I go. Thanks Claire!
    My husband does not eat chickpeas at least not until now. He loves these and asks for them all the time. I now keep cans of them in my pantry. Now if only if I can get to eat hummus. 
    a tasty little snack, you do need to bake for more then
    time said, 45min. need more spices too, will try again
    As a diabetic, I thought these would be a great snack for me. Like most of the folks here, mine did not crisp up...HOWEVER, they are most tasty and I will probably make again. Beats eating junk food!
    I liked this great game time snack unfortunately I am in Asheboro, NC right now so I could not find smoked paprika. I can't wait to make this again with smoked paprika.
    I followed the recipe but added a bit more cayenne because I like it spicy. I also added a little garlic powder. Delicious snack for home or work without the greasy fried drawbacks.
    I made only half the recipe as I wasn't sure how they would come out after reading other reviews. They are perfectly yummy! Crispy. Salty. I can't stop eating them. As Claire says, make sure they are really dry first. Also, I think cutting the recipe in half ensures there will be lots of space and they won't steam on the jelly roll pan. I did not have smoked paprika so I just used regular paprika and it was fine. I used a teaspoon of kosher salt.
    I followed the recipe EXACTLY, and I would not make this again. They lack flavor. A new spice blend would make this better.
    I really liked this concept. However, if I make this again, I'll use different spices. I didn't prefer the flavor and most of it went to waste. I skinned the chickpeas and dried them thoroughly. I shook the pan frequently and left them in the oven for an extra 8-10 minutes to acheive the crisp she had mentioned on-air. This recipe is decent, better if you like an intense smoky flavor.
    Okay. Here's the deal. To dry them and strip off the outer skin, rub batches between paper toweling. To make sure your chickpeas crisp up, open the oven four or five times during the bake to allow the moisture the chickpeas are giving off to escape. TONS of moisture! I can see if you didn't do that they would essentially poach in their own steam. Even if you dry them before seasoning, they will give off lots of moisture in the baking. Add lots of salt and I can see where garlic powder would be a great addition.
    I had the opposite problem that some of the other reviewers did. After reading a lot of the other reviews, I was afraid they'd turn out soggy and not crispy, so I removed the skin and only did 1/2 of the recipe so they'd have plenty of room on the baking sheet. I baked them for 35 minutes with the expectation that I might have to bake them longer, and about half of them burnt. Having said that, the ones that didn't burn turned out nice and crispy and super tasty. Definitely worth trying, just make sure you keep a close eye on them towards the end of the baking time, because I did check them after 30 minutes and they weren't quite crispy yet. 
    I really was hoping for something great, and it was an epic fail. NOT making it again ever.Is the first time that I don't like something of Claire's recipes. But I still love her.
    After reading the reviews, I took off the skins and cooked a little longer. Once I made those adjustments, this was definitely a Yummy/Crispy treat! My 17 month old and myself, almost finished a whole bowl in one sitting.
    Although, I may experiment with the spices next time, but I WILL be making these more frequently!
    When your 12 yr old asks..."can you leave the bowl with me?" you KNOW you found a winner. The cooking time needs more than 35 minutes - I'll try 45 minutes next time - to make all of them crispy. When you get a crispy one it's REALLY good. Based on other reviewers I made sure to dry them fully (even used my dehydrater for 5 minutes and roll them in the cloth to remove the skins. Still - a bit more time is needed. SMOKED paprika is new to my spice collection and boy has it been worth it - makes a huge difference. Not the same as regular paprika. Making this again as a snack while I make paella next week.
    I was very excited to try this recipe thinking that the reviews that gave it a 1 star didn't follow directions or something. I followed the recipe exactly and found them to be pasty and dry, there are a few scattered crunchy ones, but overall not good at all. I don't know what happened, but I will not be making these again.
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