Chickpeas are good for you.

Crispy Chickpeas

Did I mention that I like chickpeas? They soup, stew and dip. They can also crunch. Years ago, I had mung beans dried like these, and I’ve seen soy beans treated in a similar manner. I’d like to try other beans. Meanwhile, here’s how to dry out your chickpeas and make a truly crunchy delight.

I flavour mine with chaat masala, an Indian spice mix with a spicy, sour, sulphury flavour. You can have a lot of fun with the flavouring, or leave them as they are. They are tasty on their own.

Serves: Depends on the size of the batch, and how they’re served. Prep: 2 minutes. Cooking time:1.5-3 hours.
Stores: In a sealed jar or tub, for a month or more (provided the peas are completely dry, else just a few days).


  • Baking sheet
  • Grease-proof paper (optional – using it means you don’t have to wash up the baking sheet)
  • Teaspoon measure (optional)
  • Storage container


  • Chickpeas, drained
  • Vegetable oil (optional – it creates a slightly sticky surface which helps flavourings stick)
  • Flavourings: salt, smoked paprika powder, chaat masala, curry powder, herbs (optional)


  1. Pre-heat the oven to about 100C.
  2. Cover the baking sheet with grease-proof paper (if using).
  3. Spread the chickpeas in a single layer on the baking sheet.
  4. Sprinkle the oil over the chickpeas (if using) and roll them around so there’s a little oil on each of the peas.
  5. Put in the oven and leave there. Check every half an hour, giving the sheet a bit of a shake to move the chickpeas around.
  6. Leave until done. It can take up to three hours. Luckily, you can use the oven for other things at the same time – bread crisps, for example, or another couple of sheets of chickpeas.
  7. When they are crunchy all the way through, remove from the oven and let cool.
  8. Add flavourings (if using).
  9. Transfer to storage container.

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