These little tasty morsels are super easy to make and great to snack on. The secret to getting them to crisp up and become crunchy, is thoroughly drying them beforehand. You can do this by leaving to air dry, or use a hair dryer for faster drying. Don’t hold the hair dryer too close though, if you do your chickpeas will become airborne. Chickpeas are of no use to you if they’re whizzing through the air
Yield; Two servings (228kcal per serving) Cook time; 30-40 minutes
You’ll need;
- One 400g/14oz of chickpeas, drained and rinsed
- One and a half tablespoons of oil
- Salt and vinegar to taste
Method;
- Lay the chickpeas out on kitchen towel to thoroughly dry
- Once dry, pop them into a bowl and drizzle over the oil, give them a stir to ensure even distribution of oil
- Then lay them in a single layer onto a lined baking sheet
- Bake at 220ΒΊC/200ΒΊC fan assisted/400ΒΊF for 30-40 minutes, or until brown and crunchy
- Then lay them onto a kitchen roll lined plate and sprinkle over the vinegar and salt to taste. Given them a little stir to fully combine then serve them warm or cold
Bethany's Vegan Kitchen 