If you are anything like me, you’ll be craving salty crisps most days and have diagnosed yourself as a snackoholic. I promise these healthier, savoury, crispy snacks will satisfy your cravings and you’ll feel good after eating them. Chickpeas are high in healthy protein and fibre and these only need a teeny bit of oil and seasoning to get really crispy and deliciously moreish. Added bonus? A tin of chickpeas is cheaper than a big bag of crisps too! The only downside is that these take longer than you think they would to crisp up in the oven. So to save energy, we always cook them in the bottom of the oven when we have it on for something else anyway. If you have cooked them long enough and then cool them completely before storing in a box or jar, they should stay nice and crispy in the cupboard for about 4 days.
These are not just good as a snack, try them on top of salads, soups, stews for added crunch and flavour. Did you make these? Tell us in the comments and please share your favourite seasonings too. We love to get inspired.
- 1 tin of chickpeas, drained, rinsed and thoroughly dried
- olive oil, just a small drizzle, about 1 teaspoon
- salt, only a small pinch, around 1/4 of a teaspoon
- curry powder – I use about 1 tbsp per tin of chickpeas (or any seasoning you prefer eg smoked paprika, chilli, cumin, garlic powder, herbs, lemon zest…)
- Drain and rinse your chickpeas then tumble them onto a clean tea towel. Place a second clean tea towel on top and gently rub to dry the chickpeas and rub off some of the skins. Removing the skins does make them dry out a little faster and the skins themselves are a delicious, crispy addition. If you can be bothered, gently pinch the chickpeas to pop them out of their thin skins. Don’t worry if you don’t get them all.
- Spread the dried chickpeas out into a baking tray in one layer. Drizzle with the oil and seasoning and shake the tray to evenly coat each chickpea in the spices.
- Place the tray in an oven at 190C for at least 40 minutes and even up to an hour. They should shrink and dry out completely. Allow them to completely cool in the tray, they’ll crisp up even more as they cool. Then store them in an airtight container and eat within 3 or 4 days.