Cinnamon Free Crispy Spiced Chickpeas
Crunchy, golden, and packed with bold flavor, these roasted chickpeas are the kind of snack you'll find yourself reaching for all afternoon. The spice blend here leans on turmeric, cumin, smoked paprika, and garlic powder — a warm, earthy combination that delivers serious depth without a trace of cinnamon, which has a sneaky habit of showing up in pre-made spice mixes and store-bought snacks. Making them at home means you control every ingredient, so there's no second-guessing the label. The technique is what really sets these apart: patting the chickpeas completely dry before roasting, then adding the spices partway through, gives you that satisfying audible crunch rather than a chewy, disappointing result. A final rest on a wire rack lets them crisp up even further as they cool. Serve them as a snack, scatter them over a salad, or just eat them straight off the pan — no judgment.
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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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