Think crunchy meets tangy in the best way—these little chickpea poppers are your new secret weapon for snack attacks and party trays alike.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 ½ teaspoons ranch seasoning mix (store-bought or homemade)
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (sub regular paprika if needed)
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon cornstarch or arrowroot powder
- Salt, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the chickpeas very dry using a clean kitchen towel—this helps them crisp.
- In a large bowl, toss chickpeas with olive oil, ranch seasoning, garlic powder, smoked paprika, and a pinch of salt. Mix well to coat.
- Add shredded cheddar and cornstarch to the bowl, and stir until chickpeas are evenly coated and cheesy bits start clumping slightly.
- Spread the seasoned chickpeas out on the baking sheet in a single layer—don’t crowd them!
- Bake for 25–30 minutes, stirring once halfway through, until golden and crisp on the edges.
- Let them cool on the baking sheet for 10 minutes to crisp up further before serving.
Servings: 4
Nutrition
- calories: 210
- protein: 9
- carbs: 22
- fat: 10
- fiber: 6
- sugar: 2