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Oven-roasted chickpeas instead of chips: crunchy like nuts

Name: Oven-roasted chickpeas instead of chips: crunchy like nuts
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cans Chickpeas (400 g, drained); 2 tbsp Olive oil; 1/2 tsp Salt; 1 tsp Ground paprika (sweet)

Oven-roasted chickpeas from 2 cans, tossed with olive oil and salt, baked at 200 °C (400 °F), then seasoned with sweet paprika. Serves 4.

Vegetarian · Vegan · Gluten-free · Translated from Slovak · October 30, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 35 min
Total time: 1 hr
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy

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Oven-roasted chickpeas are a crunchy, savory snack instead of chips, made with 2 cans of chickpeas. Drain and dry them thoroughly, toss with 2 tablespoons of olive oil and salt, and roast for 35 minutes at 200 °C (400 °F). Add the sweet paprika only while the chickpeas are hot after roasting; it would burn and turn bitter in the oven.

Based on the ingredients, each serving contains approximately 8 g of protein and 8 g of fiber. Once cooled, the chickpeas crunch like roasted nuts and are best eaten the day they are made. They stay crunchy in an open bowl until evening but soften in a closed container. Do not give them to children under 4 years old, as the whole chickpeas are a choking hazard.

Ingredients

4 servings

Units

Chickpeas (400 g, drained) 2 cans
Olive oil 2 tbsp
Salt 1/2 tsp
Ground paprika (sweet) 1 tsp

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Instructions

Tip: tap a step to mark it as done.

Dry the chickpeas
15 min
Preheat the oven to 200 °C (400 °F), or 180 °C (350 °F) for a fan oven (convection). Drain the chickpeas, rinse with cold water, and let drain well. Spread them on a clean kitchen towel, cover with another towel, and rub gently to dry them. Remove any loosened skins; the chickpeas will be crunchier without them. Wet chickpeas will steam in the oven and stay soft.
Roast
35 min
On a baking sheet lined with parchment paper, toss the chickpeas with the olive oil and salt, then spread in a single layer. Roast for 30–35 minutes, shaking the baking sheet every 10 minutes so the chickpeas brown on all sides. They are done when golden brown and crunchy when you bite into them.
Sprinkle with paprika
10 min
Immediately sprinkle the hot chickpeas with paprika right on the baking sheet and toss. Let them cool on the baking sheet; they will firm up further as they cool.
Serve
Serve in a bowl as a savory snack or pack in a snack box. Let them cool completely before putting them in a closed container.

Tip: Canned chickpeas are already cooked, so all you need to do is dry and roast them. For a bolder flavor, add a pinch of ground cumin or garlic powder along with the paprika.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 228 kcal
Protein: 8.5 g
Carbohydrates: 27 g
of which sugars: 4.9 g
Fat: 10 g
of which saturates: 1.2 g
Fiber: 7.9 g
Salt: 1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečený cícer v rúre namiesto čipsov: chrumká ako oriešky, s vlákninou aj bielkovinami