Crispy Paprika Chickpeas Recipe – Easy Oven-Baked Indian Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Paprika Chickpeas Recipe – Easy Oven-Baked Indian Snack

Hey everyone! If you’re anything like me, you always need a quick, satisfying snack on hand. And honestly, sometimes I just crave something crunchy and flavorful that isn’t fried. That’s where these crispy paprika chickpeas come in! They’re unbelievably easy to make, packed with flavour, and seriously addictive. I first made these when I was looking for a healthy alternative to chips for movie night, and they’ve been a staple ever since.

Why You’ll Love This Recipe

These aren’t just any chickpeas. They’re a little burst of Indian-inspired flavour in every bite! Here’s why I think you’ll absolutely love them:

• Super Simple: Minimal ingredients and a straightforward method.
• Quick: Ready in under 40 minutes – perfect for a speedy snack attack.
• Healthy: A protein-packed, fibre-rich alternative to processed snacks.
• Versatile: Enjoy them on their own, in salads, or even as a topping for rice bowls.
• Flavourful: The paprika and oregano create a warm, inviting spice blend.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful chickpeas:

• 2 cups cooked chickpeas (about 300g)
• 0.5 tsp paprika powder (about 2.5g)
• 0.5 tsp oregano powder (about 2.5g)
• Salt and pepper to taste
• 1 tbsp olive oil (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Paprika Power: Paprika isn’t just paprika! In India, we have lal mirch powder, which can sometimes be used for a similar smoky heat, but it’s much spicier. For this recipe, regular paprika is perfect – it gives a lovely colour and mild flavour. You can find different varieties like smoked paprika for an extra layer of depth.
• Chickpeas – Cooked vs. Dried: I prefer using pre-cooked chickpeas for convenience. But if you’re starting with dried chickpeas, make sure they’re thoroughly cooked until tender before using them in this recipe. It takes a bit more planning, but the flavour is fantastic! About 1 cup of dried chickpeas will yield roughly 3 cups cooked.
• Olive Oil: Don’t skimp on the olive oil! It helps the spices cling to the chickpeas and contributes to that lovely crispy texture.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Preheat your oven to 200°C (392°F). This is key for getting those chickpeas nice and crispy.
2. In a bowl, combine the cooked chickpeas, paprika powder, oregano powder, salt, pepper, and olive oil.
3. Give everything a good toss until the chickpeas are evenly coated with the spice mixture. Make sure every little chickpea is covered!
4. Spread the seasoned chickpeas in a single layer on a baking tray. Don’t overcrowd the tray, or they’ll steam instead of crisping up.
5. Bake for 15 minutes. Then, give them a good stir to ensure even cooking, and bake for another 15 minutes, or until they’re golden brown and wonderfully crispy.
6. Let them cool slightly before serving. They’re best enjoyed warm with a cup of chai or as a satisfying snack.

Expert Tips

A few little secrets to make your chickpeas extra special:

• Pat them dry: Before tossing with the spices, pat the chickpeas dry with a paper towel. This helps them get extra crispy.
• Don’t skip the stir: Stirring halfway through baking ensures even crisping.
• Watch closely: Ovens vary, so keep a close eye on the chickpeas during the last few minutes of baking to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Stick with the recipe as is.
  • Medium: Add a pinch of cayenne pepper or a dash of red chilli powder.
  • Hot: Add ½ tsp of lal mirch powder (Indian red chilli powder) or your favourite hot sauce. My friend, Priya, loves adding a tiny bit of ghost pepper powder – but be warned, it’s hot!
• Vegan Adaptation: This recipe is already vegan! Just double-check your olive oil is vegan-friendly.
• Air Fryer Adaptation: You can also make these in an air fryer! Cook at 180°C (350°F) for 10-12 minutes, shaking halfway through.
• Snack vs. Salad Topping: For a salad topping, reduce the baking time by 5-7 minutes to keep them slightly softer.

Serving Suggestions

These chickpeas are amazing on their own, but here are a few ways to enjoy them:

• As a snack with a cup of tea.
• Sprinkled over a fresh salad for added crunch and protein.
• Added to rice bowls for extra flavour and texture.
• Served with hummus and pita bread for a Mediterranean-inspired snack.

Storage Instructions

Store any leftover chickpeas in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

• Can I use different spices instead of paprika and oregano? Absolutely! Feel free to experiment with your favourite spices. Cumin, coriander, garlic powder, or even a little turmeric would be delicious.
• What’s the best way to ensure the chickpeas get really crispy? Patting them dry before seasoning and spreading them in a single layer on the baking tray are key.
• Can I make these ahead of time? Yes, you can bake them ahead of time and store them in an airtight container. Reheat them in the oven or air fryer to restore some of the crispness.
• Are these chickpeas a good source of protein? Yes! Chickpeas are a fantastic source of plant-based protein and fibre.
• What kind of olive oil is best for this recipe? Extra virgin olive oil is ideal, but any good quality olive oil will work.