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Crispy spicy bean snack

Turn chickpeas or any larger beans into moreish snacks! The butterbeans and pinto beans pop like popcorn in the oven so there’s more crispy surface area.


  • 100g dried or 400g tin of chickpeas, butterbeans or pinto beans or any other beans of your choice
  • Pinch of bicarbonate of soda 
  • 60g rapeseed oil 
  • 1 tsp smoked paprika, cumin and coriander 
  • Pinch of salt and chilli powder 


  1. Soak the beans for 24 hours with a pinch of bicarb and cook in fresh water until tender. Chickpeas and Pinto beans take 30 minutes, Black Butterbeans 1 hour and 30 minutes. Skim off any scum before draining and lie on a tea towel to dry out. Alternatively, use tinned beans by rinsing well and lying out on a tea towel. 
  2. Line a baking sheet with greaseproof paper and roast for 30 to 45 minutes turning the beans every 15 minutes. The beans should be crispy and slightly coloured.
  3. Mix the spices, salt and oil and pour over the beans and coat well. Roast for a further 10 minutes and have as a healthy snack or use in soups and salads instead of croutons. 
  4. These keep in an airtight jar for up to 1 week. 

Contribution by:

Niall Murray
Chef lecturer
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Niall is a chef lecturer at City of Glasgow College.

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