Crispy Cumin Chickpeas
35 minutes · Makes 2 cups
- 2 cans chickpeas, drained and dried well
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 lemon, zested
- 01 Heat oven to 400°F (200°C). Dry the chickpeas thoroughly between two tea towels — any water left on them turns to steam and you get chewy, not crisp.
- 02 Toss with the oil, cumin, paprika, and salt, and spread on a tray in one layer.
- 03 Roast 30–35 minutes, shaking twice, until they rattle and are hard to the squeeze.
- 04 Toss with the lemon zest while still hot and cool uncovered on the tray.
The snack that replaced crackers here. They soften if you put them in a container warm, so let them cool completely first — and they are best the day they are made.