These are such an easy and delicious snack that my kids love. They have loads of protein and fibre and are filling too. They’re handy for packed lunches and also great sprinkled on top of salads or soups. You can add whatever spices you like but this is my favourite way to make them. I like them a bit soft and slightly crunchy after being cooked for 20 minutes, but if you like them really crunchy then cook for 30 minutes.
1 tin of chickpeas
2 tablespoons extra virgin olive oil
Pinch of chilli flakes
1 heaped tsp smoked paprika
1 heaped tsp ground cumin
Sea salt (can omit for kids)
How it’s made:
Preheat the oven to 180 degrees Celsius.
Drain and rinse the chickpeas.
Mix the chickpeas with the olive oil, spices and salt if using.
Spread out in a thin layer on a baking tray and bake for 20-30 minutes, stirring once or twice.
Eat hot or room temperature.