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These crispy curry chickpeas are the absolute perfect replacement for chips, are high protein, easy to make, and absolutely delicious!
There are many brands nowadays that sells crispy chickpeas, however they’re produced with unhealthy seed oils (like canola), contain high amounts of salt, and are usually flat out expensive!
This homemade version is crazy easy to make, can be made oil free, and allow you to control the amount of salt used. Not to mention, they’re so much cheaper than store bought!
Toss em in the air fryer, make them in the oven, trade the curry for ranch flavor, it’s all up to you!
These crispy curry chickpeas taste absolutely delicious on their own as a high protein snack, topped on any noodle dish, or even used as gluten free croutons!
What I love about this recipe is its versatility and how easy it is to make. Whether you want to follow the seasonings used in this recipe, make them smokey paprika flavoured or even sugar cinnamon, I’m obsessed with these!
What you’ll need
- Cooked Chickpeas
- Curry Powder
- Onion Powder
- Garlic Powder
- Cumin
- Paprika
- Oil
- Salt
How to make crispy curry chickpeas
Step One:
Make sure your cooked chickpeas are ultra dry. Pour your oil and optional seasonings on to the chickpeas, mix, and put in the oven.
*NOTE* The seasoning may burn in the oven, I don’t mind it but if you do, I would suggest to add the seasoning in once the chickpeas have cooked.
Step Two:
Allow the chickpeas to cook in the oven on 425 F / 218 C for about 25 minutes.. Shake at the halfway point. Chickpeas are done when they’re brown and crunchy.
If you decided to save your seasoning to the end, toss them in now. Salt to taste and enjoy!
How to store crispy curry chickpeas
These crispy chickpeas can be stored in a cool dark pantry for up to 6 days and in the fridge for up to 5 days. They may get a bit soggy in the fridge.
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Check out these other chickpea recipes you’ll also love
Jamaican Style Curry Chickpeas
Crispy Curry Chickpeas
Ingredients
- 1 Cup Chickpeas
- 1/4 Teaspoon Curry Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/8 Teaspoon Cumin optional
- 1/8 Teaspoon Paprika
- Salt to taste
- Oil
Instructions
- Make sure your cooked chickpeas are ultra dry. Pour your oil and optional seasonings on to the chickpeas, mix, and put in the oven. *NOTE* The seasoning may burn in the oven, I don't mind it but if you do, I would suggest to add the seasoning in once the chickpeas have cooked.
- Allow the chickpeas to cook in the oven on 425 F / 218 C for about 25 minutes.. Shake at the halfway point. Chickpeas are done when they're brown and crunchy. If you decided to save your seasoning to the end, toss them in now. Salt to taste and enjoy!
