These make a great healthy snack. They are rather more-ish though, so don’t last very long!
I got the idea from my sister in law, but went with my own flavourings.
- 2 cans of chickpeas
- Olive oil
- 2 teaspoons of paprika
- 2 teaspoons of cayenne pepper
- 2 teaspoons of ground coriander
- 2 teaspoons of cumin seeds
- 1 teaspoon of salt
Drain the chick peas, keeping the juice to use in cakes, instead of eggs (see my chilli chocolate brownies recipe here).
Pat the chick peas dry with a tea towel and put them into a bowl.
Drizzle with olive oil and mix well to coat all the chick peas.
Add the salt & spices and mix well, making sure all the chick peas are well coated.
Place them onto a baking tray in a single layer and cook in a pre heated oven at 160 degrees Celsius for 35 minutes until crisp