Crunchy, addictive, and packed with protein. A healthy alternative to crisps that satisfies that salty crunch craving.
140
Calories
6g
Protein
20g
Carbs
4g
Fat
5 mins
Prep time
35 mins
Cook time
40 mins
Total time
Why you'll love this recipe
All the crunch satisfaction of crisps with actual nutritional value. High in protein and fibre, customisable with endless flavour options.
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Your choice of seasoning (see variations)
Instructions
-
Dry chickpeas thoroughly: Pat chickpeas very dry with paper towels. Remove any loose skins. The drier they are, the crunchier they get.
-
Preheat oven: Set to 200°C (400°F).
-
Season: Toss chickpeas with olive oil and salt in a bowl.
-
Spread on tray: Arrange in single layer on baking sheet. Don't overcrowd.
-
Roast: Bake for 30-35 minutes, shaking tray halfway through, until golden and crunchy.
-
Season again: Immediately toss with your chosen seasoning while still warm.
-
Cool: Let cool on tray, they crisp up more as they cool.
Tips for success
- Dry, dry, dry: Cannot stress enough. Wet chickpeas = soggy chickpeas.
- Single layer: They need air circulation to crisp.
- Store carefully: They lose crunch quickly; eat within 2 days.
Flavour Variations
- Ranch: Dried dill, onion powder, garlic powder, parsley
- BBQ: Smoked paprika, garlic powder, onion powder, cumin
- Curry: Curry powder, turmeric, cumin
- Cinnamon sugar: Cinnamon, coconut sugar (for sweet version)
- Everything bagel: Everything bagel seasoning
Storage
Store in open container or paper bag at room temperature for up to 3 days. Airtight containers cause sogginess.
Nutrition disclaimer: Nutritional information is approximate and calculated using standard ingredients. Individual values may vary based on specific ingredients used. Consult a registered dietitian for personalised nutrition advice.
