Celery Free Crispy Spiced Chickpeas
Crunchy, warmly spiced, and completely addictive, these roasted chickpeas hit that perfect snack-food sweet spot between savory and smoky. The technique here is the secret: patting the chickpeas bone-dry before they ever hit the oven, then adding the spices partway through roasting so they bloom without burning. The result is a deeply golden, audibly crispy bite with layers of turmeric, cumin, smoked paprika, and a gentle kick of cayenne if you want it. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your snack. They're fantastic straight off the pan, tossed over a salad, or scooped up alongside a dip. The wire rack cooling step is worth the extra few minutes — it keeps the bottoms from steaming and locks in that satisfying crunch all the way through.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — press firmly to remove as much surface moisture as possible. Let them air-dry for 5 minutes while the oven heats.
- 2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly. Spread in a single layer with space between the chickpeas.
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