Crispy Taco Seasoned Chickpea Crunchers

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 packet (1 ounce) taco seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chickpeas dry with a paper towel.
3. 3 In a bowl, toss chickpeas with olive oil, taco seasoning, garlic powder, smoked paprika, and a pinch of salt.
4. 4 Spread chickpeas in a single layer on a baking sheet.
5. 5 Bake for 20 minutes, flipping halfway through.
6. 6 Remove from oven and let cool before serving.

Equipment

• Baking sheet
• Bowl
• Paper towels

Variations

• Add a sprinkle of cumin or chili powder for extra flavor.
• Toss with shredded lettuce and diced tomatoes for a salad topper.

Substitutions

• Substitute taco seasoning with a mix of chili powder, cumin, paprika, and a pinch of cayenne.

Pairings

• Great with Mexican beers or a refreshing agua fresca.

Nutrition

Tips

• For extra crispiness, roast chickpeas a bit longer, checking every 5 minutes to avoid burning.
• Feel free to add a squeeze of lime juice or a sprinkle of cotija cheese for serving.

Storage

Store in an airtight container at room temperature for up to 3 days.

Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with guacamole and salsa.
• Pair with a zesty lime dipping sauce.

FAQ