Paprika Oven-Fried Chickpeas

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This simple recipe is very versatile and can be done in under 30 minutes. I’ve used it as a snack, as a topping for salads and with rice and chicken. It adds a pop of flavor and crunch while still being healthy. Play around with spices to turn up the heat!

Paprika Oven-Fried Chickpeas

  • 1 can chickpeas, drained and patted dry
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon

Preheat oven to 425.

Place chickpeas onto a baking sheet (I lined my with foil to make it easy for clean up). Pat chickpeas dry with a paper towel. During this process, the outer skin of the chickpeas will fall off- remove this from the pan- it adds moisture to the chickpeas, so removing them will help them crisp up better.

Drizzle olive oil on chickpeas and toss to coat. In a separate small bowl, add the paprika, turmeric, garlic, sea salt and cinnamon. Mix to combine well. Then add on top of the chickpeas and toss to coat throughly.

Place chickpeas in oven and bake until crispy. I check mine after 15 minutes, and they are crisped up by about 20-25 minutes. Place in an airtight container and use within a week or so (they’ll become less crispy as time goes on).

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