These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.

Recipe

Makes 2 cups, prep time 5 min, cook time 35min

2 C cooked chickpeas (or tinned)

½ tsp garlic powder

1 tsp ground turmeric

1 tsp smoked paprika

1 tsp salt

Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.

Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.