BHA & BHT Free Turmeric Crispy Roasted Chickpeas
Crunchy, golden, and packed with warm spice, these roasted chickpeas hit that satisfying snack craving without a single sketchy additive in sight. Many packaged snack foods rely on synthetic preservatives like BHA and BHT to extend shelf life, but when you make your own at home with a short list of whole ingredients, you know exactly what you're eating. The technique here is what makes them genuinely crispy — patting the chickpeas completely dry before they ever touch the oven is the key step most people skip, and it makes all the difference. Turmeric, smoked paprika, and cumin go on after the first roast so the spices bloom against the hot chickpeas without burning, giving you deep, layered flavor in every bite. A hit of cayenne is optional but highly recommended if you want a little heat to round out the earthiness. They crisp up even further as they cool, so try to resist eating them straight off the pan — though no promises. Toss them over a salad, pack them as a midday snack, or just eat them by the handful; either way, this is pantry cooking at its most satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground turmeric
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel and pat them thoroughly dry, rolling them gently to remove as much surface moisture as possible. Let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly, then spread them in a single layer with space between each chickpea.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!