crispy chickpeas recipe

The ideal snack for those footy games, much healthier than packaged chips and equally great for dinner parties or lunchboxes.

If you choose to use dry chickpeas (instead of canned ones) purchase from a bulk store, you'll truly have a zero waste snack on hands! (remember to let them soak overnight in water though to make them tender).

This recipe doesn't indicate specific measurements as it really comes down to your taste (and hunger!). 

Discover how to make your new favourite snack with the help of our Home Compostable and unbleached Baking Paper!


  • canned chickpeas
  • olive oil
  • salt
  • rosemary
  • oregano
  • paprika
  • curry powder
  • corn starch



  • If using dry chickpeas, quickly boil them in un-salted water. If using canned ones, give them a rinse under fresh water.
  • Transfer chickpeas to a bowl and add corn starch, approximately one table spoon per 300gr.
  • Add all your spices (approx. one teaspoon each), a drizzle of olive oil and give it a good stir making sure all your chickpeas are coated evenly. 
  • Transfer the chickpeas into a baking pan covered with a sheet of our Home Compostable and unbleached Baking Paper.
  • Spread chickpeas evenly into one layer, making sure to leave them enough room to crunch up.
  • Drizzle some more olive oil and bake them at 200° for 40 minutes.
  • Cut a sheet of Baking Paper into triangles and prepare some cones to serve your new crunchy obsession!

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