spiced chickpea chips
Just like round, spicy chips. These spiced chickpea chips are great for entertaining, especially when done ahead so your don't leave your guests starving on the sofa. We all love something crunchy and salty with a drink, and this is an easy option, much more nutritious than the potato chip version. Here's the recipe.
Spiced chickpea chips
- 2 x 400 g (14 oz) tins chickpeas
- 1/2 cup (125 ml/4 fl oz) rice bran oil or vegetable oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp curry powder (optional)
- 1/2 tsp cayenne pepper
- finely grated zest of 1 lime
Drain and thoroughly rinse the chickpeas, then dry with paper towel.
Heat the oil in a large, heavy-based, deep-sided frying pan. Fry half the chickpeas in the oil, stirring well, until crispy and golden, about 10–15 minutes.
Remove the chickpeas with a slotted spoon, then transfer to paper towels. Repeat with the remaining chickpeas.
Place all the chickpeas in a serving bowl, then sprinkle with the spices and lime zest. Season liberally with sea salt and serve.
Tip: Make larger quantities if you’re catering to a big crowd. Just remember to do the chickpeas in batches—about one can of chickpeas in the pan at a time is the max.
This recipe appeared in Kate Gibbs' second cookbook, After Toast, Recipes for Aspiring Cooks, published by Allen & Unwin in 2012. Photograph by Louise Lister.