Chilli Crisps
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making these chilli crisps has become my go to snack whenever I want something crunchy and satisfying without the guilt. Chickpeas are packed with protein and fibre, keeping you fuller for longer, and the whole thing comes together in less than an hour. What I love most is how simple and budget friendly it is, plus you probably have most of these spices already in your cupboard. The lime juice adds a lovely brightness that cuts through all that heat, and fresh coriander on top makes it feel fancy without any fuss. Trust me, once you try these, you'll be making them constantly.
Ella x
Ingredients
- 800 gcanned chickpeas(drained and patted completely dry)
- 30 mlolive oil
- 10 gchilli powder
- 5 gsmoked paprika
- 5 ggarlic powder
- 5 gsea salt
- 2 gblack pepper
- 2 gcayenne pepper(adjust for heat tolerance)
- 15 mllime juice
- 10 gfresh coriander(finely chopped, optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C and line two large baking trays with parchment paper.
Tip: Make sure your chickpeas are as dry as possible by patting them with kitchen paper or a clean tea towel.
- 2
In a large bowl, combine the olive oil with chilli powder, smoked paprika, garlic powder, sea salt, black pepper, and cayenne pepper.
Tip: Mix the spices and oil together first so they distribute evenly throughout the chickpeas.
- 3
Add the dried chickpeas to the spiced oil and toss well until every chickpea is coated with the mixture.
Tip: Use your hands or two spoons to make sure the coating is even and thorough.
- 4
Spread the chickpeas in a single layer across both baking trays, making sure they are not crowded or overlapping.
Tip: Spacing them out allows hot air to circulate and creates maximum crispness.
- 5
Roast in the oven for 25 to 30 minutes, shaking the trays halfway through cooking to ensure even browning.
Tip: The chickpeas should be golden and crackling when done. They'll crisp up more as they cool.
- 6
Remove from the oven and immediately drizzle with lime juice while still warm, then toss gently.
Tip: The heat helps the lime juice penetrate the crisps for better flavor.
- 7
Sprinkle with fresh coriander if using, then spread on a clean tray to cool for 10 minutes before serving.
Tip: Store any leftovers in an airtight container for up to three days.
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