A crisp oven snack that dries cooked chickpeas with olive oil, cumin, and chile, then cools them into a crunchy handful.
10 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Drain the cooked chickpeas and dry them completely with a clean cloth.
Coat the chickpeas with olive oil, cumin, and red pepper flakes.
Spread the chickpeas in a single layer on a tray and place in a 200°C oven.
Bake for 30 minutes, stirring at minute 15 so all sides brown.
Cool on the tray for 10 minutes, then transfer to a bowl once crisp.
💡 Tip: Dry the chickpeas with a towel; they crisp more clearly in the oven.
🍽️ Serving suggestion: Serve warm or at room temperature.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~150
kcal calories
7
g protein
20
g carbs
4
g fat
6.2g
Sugar
10g
Fiber
11.4mg
Sodium
1.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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