Crunchy Roasted Chickpeas

If you're looking for a crunchy, salty snack, this is the recipe for you! Healthier than chips, easy to make, and 100% cleanse-friendly.

I saw a bag of these at the store but the ingredients list included canola oil and sugar. Eh, no thanks. I was inspired to make a healthier version for you so here it is!


Crunchy Roasted Chickpeas

Yields: 2-3 servings


  • 1 can chickpeas
  • 1 tbsp olive oil
  • 3/4 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • Tiny sprinkling cayenne pepper (optional, for heat!)


  1. Pre-heat oven to 425 degrees
  2. Drain and rinse chickpeas in a strainer
  3. Transfer to a container and dry with paper towels or a clean tea towel (the drier they are, the crispier they'll get!)
  4. Put chickpeas in a container with a lid, add oil and spices, cover, and shake to coat (don't worry if the outer layer of the chickpeas come big deal)
  5. Line a baking sheet with foil
  6. Place chickpeas on the baking sheet in a single layer (don't overlap, they'll cook better this way)
  7. Bake for 20 minutes, remove from oven, move them around, and bake for another 10-20 minutes (after 10 minutes, check every 2-3 minutes to ensure they don't burn)
  8. Remove from oven and let cool (the longer they cool, the crispier they'll get)