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Terracotta bowl of crisp chili-lime roasted chickpeas with lime wedges on weathered wood

Chili Lime Roasted Chickpeas Recipe: 40-Minute Party Snack

Two cans of chickpeas, one bowl of spices and a 425 °F oven turn out crunchy chili-lime chickpeas with about 10 minutes of hands-on work. A high-fiber snack bowl for a New Year's Eve table that costs less than a bag of chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans, 15 oz each chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 tsp lime zest from 1 lime
  • 1 tbsp lime juice fresh, from 1 lime

Method
 

  1. Heat the oven to 425 °F. Rinse and drain the chickpeas, spread them on a clean kitchen towel and rub until completely dry; wet chickpeas steam instead of crisping.
  2. Tip the dry chickpeas onto a rimmed baking sheet in a single layer, add the olive oil, salt and pepper, and toss to coat.
  3. Roast 25-30 minutes, shaking the pan at the 15-minute mark, until the chickpeas are crisp, dry and some have split open.
  4. While they roast, stir together the chili powder, smoked paprika, garlic powder and lime zest in a small bowl.
  5. Sprinkle the spice mix over the hot chickpeas, toss on the sheet and return to the oven for 3 minutes to set the spices.
  6. Slide into a serving bowl, squeeze the lime juice over just before serving and eat while warm; they soften after about 2 hours, so dress them close to party time.