Crispy oven-roasted chickpeas with smoked paprika
The crunchy salty snack, without frying.
Open in the appPer serving
- Calories
- 243 kcal
- Protein
- 11 g
- Carbohydrates
- 34.1 g
- Fat
- 7.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas120 g
- Extra virgin olive oil1 teaspoon
- Paprika1 teaspoon
- Saltto taste
Method
- Heat a conventional oven to 200 °C and line a baking tray with baking paper.
- Drain the cooked chickpeas, rinse them under cold water and dry them thoroughly with a clean tea towel, rubbing gently: discard any skins that come off, because the less moisture is left, the crunchier they get.
- Put them in a bowl and season with the oil, the paprika and a pinch of salt, stirring until they are all evenly coated.
- Spread them on the tray in a single layer without overlapping and bake for 30–35 minutes, shaking the tray halfway through, until golden and they sound dry when you move them.
- Leave them to cool on the tray for 5 minutes: they finish crisping as they cool.
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