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Crispy chickpeas in a small bowl on a sheet of baking paper with chickpeas spread over it and a spoonful of chickpeas.
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5 from 2 votes

Crispy Chickpea Croutons

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Keyword: vegan, dairy-free, gluten-free
Author: Tansy Boggon

Ingredients

  • 1 x 400 g can chickpeas
  • 1 teaspoon olive oil
  • 2 teaspoons paprika powder
  • 1 teaspoon garlic or onion powder
  • ½ teaspoon salt
  • Pinch chilli powder

Instructions

  • Preheat oven to 200°C.
  • Drain chickpeas in a colander or strainer and rinse under running water.
  • Pat-dry the chickpeas between two pieces of paper towel to remove excess moisture. They should feel dry to touch. If you have the time you could leave them to air-dry a few minutes.
  • In a bowl combine chickpeas with other ingredients.
  • On a large oven tray, lined with baking paper, layout chickpeas in a single layer.
  • Roast for 30 minutes, stirring the chickpeas every 10 minutes, until they look crispy and brown. Don’t get too close to the tray as some chickpeas may pop! They will remain soft in the middle when fully roasted, but will firm up within minutes of being removed from the oven.
  • Remove from oven and allow to cool.
  • Eat as a snack or as croutons on soup. Or sprinkle over salads for added texture.

Notes

Storage
Store in a breathable storage container in the cupboard, like a brown paper bag. They will keep for 3-5 days.
In the fridge, they will soften.
If soft, reheat in the oven for 5 minutes to dry them out again before serving. Or enjoy them with this chewy texture.