Crispy, Garlicky Chickpea Snacks

These are a delicious, crunchy snack. Crispy chickpeas are perfect when you’re craving popcorn or chips, but looking for something higher in protein and fibre. You can make these with a large combination of flavours, but my favourite is paprika-garlic. You will regret not making a double or triple batch.

These are also great added to salads and pasta.

Ingredients

• 1 can of chickpeas

• 2 tbsp olive oil

• 2 tsp sweet paprika (hot or smoked paprika work great too)

• 1 tbsp garlic powder (not garlic salt! not fresh garlic! (it will burn!))

• 1 tsp salt

• Freshly ground black pepper

• Optional chili flakes for heat

Method

Pre-heat your oven to 425°F (400°F convection).

Drain the chickpeas and add them to a medium bowl. Add the olive oil, paprika, garlic powder, salt, and freshly ground black pepper. Use a spoon to toss everything to combine and pour onto a baking sheet.

Bake for 25–30 minutes until browned and crispy. Shake the baking sheet halfway through.

Allow to cool fully on the baking sheet. If you move them to a bowl immediately the steam still escaping will make them soft. They will keep at room temperature for 2–3 days.

Spin the flavours

You can spin this recipe for chickpea snacks – consider chili and lime (add lime after baking); cumin, mustard seeds, and garam masala; cool ranch chickpeas with garlic powder, onion powder, and lemon zest after baking; white cheddar powder; or nutritional yeast, salt, and pepper. Steal your favourite Doritos flavour but make it with chickpeas.