You can play around with different spice combinations, just like different flavours of crisps…but these ones are made with cumin and smoked paprika, which work really well.
INGREDIENTS (makes 2 servings):
1 x tin chick peas
1 x tsp olive oil
1/4 x tsp cumin
1/4 x tsp smoked paprika
pinch of chilli powder
pinch of salt and pepper
METHOD:
Drain and rinse the chick peas and dry them out as thoroughly as possible using kitchen roll.
In a bowl, drizzle them with the olive oil and toss until all covered.
Lay the chick peas out on a large baking tray and sprinkle with a little salt and pepper.
Turn on the oven to 200degrees and place the tray in the over for 20 minutes, giving it a shake after 10 minutes.
Take out of the oven and sprinkle the mix of cumin, paprika and chilli over the chickpeas and shake to cover all.
Return to the oven and roast for a further 10 – 15 minutes, until they are starting to crisp and turn golden.
Take out of the oven and serve whilst still warm and crunchy, or leave to cool for a more chewy snack.