If a bag of crisps is not what you feel like, roasted chickpeas are an easy alternative to try. The key is more about drying and spacing than seasoning. They will not stay crunchy forever, so make them when you are ready to enjoy them.
Let's make it.
- Heat oven to 200°C (180°C fan-forced). Line a large baking tray.
- Drain and rinse chickpeas, then dry them as thoroughly as possible with clean kitchen paper.
- Toss with olive oil, paprika and cumin.
- Spread in a single layer and roast for about 25–30 minutes, shaking the tray halfway, until golden and crisp at the edges.
- Let cool briefly, then add a little salt or lemon zest if you like.
- Serve as a crunchy snack or scatter over a salad for texture.
Make it your own.
- Drying the chickpeas helps the surface crisp rather than steam.
- They are best eaten soon after roasting; crispness fades in storage.
- Hard, round snacks can pose choking risks for young children. Do not serve to anyone for whom that texture is unsafe.
Storing and food safety
Best served fresh. Refrigerate leftovers promptly and eat within 3 days, understanding they will soften.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
