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These Crispy Vegemite Roasted Chickpeas are the ultimate savory snack. They’re perfect on their own or sprinkled over a fresh salad for an extra hit of crunch and umami.
A few weeks ago, while I was in Australia, I came across a cookbook filled entirely with Vegemite recipes. I didn’t end up buying it (it was a bit pricey), but it got me thinking about new ways to use the jar of Vegemite already in my pantry.
I usually stick to the classics—cheesymite scrolls, meat pies, and of course the iconic Vegemite sandwich with lots of butter. But this time I wanted to try something different, which led to these Crispy Vegemite Roasted Chickpeas.
When I make roasted chickpeas, I tend to use a generous amount of salt. Replacing the salt with Vegemite adds a rich, savory depth and also pays homage to one of my favorite British snacks, Twiglets. The result is crispy, salty, umami-packed chickpeas with a bold twist.
If you don’t have Vegemite, Marmite works well too and is often easier to find in US supermarkets. Just make sure to check the expiration date. People say Vegemite and Marmite never go bad, but it’s still worth double-checking.
Crispy Vegemite Roasted Chickpeas
Ingredients
- 15.5 oz chickpeas can of chickpeas
- 2 tbsp extra virgin olive oil
- 1 tbsp Vegemite
Instructions
- Preheat your oven to 425°F (220°C).
- Drain and rinse the chickpeas, then pat them dry.
- Remove the outer skins from all the chickpeas. (I do this by hand—it’s a bit therapeutic, and it helps prevent rogue chickpeas from popping in the oven.)
- Dry thoroughly with paper towels or a clean tea towel. This step is key for maximum crispiness.
- Toss the chickpeas with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 15 minutes.
- While roasting, mix the Vegemite with the remaining olive oil to form a smooth, runny paste. This helps coat the chickpeas evenly.
- Remove chickpeas from the oven and transfer them to a bowl. Stir in the Vegemite paste until all chickpeas are well coated.
- Return to the oven on a baking paper–lined pan and roast for another 15 minutes. They’ll darken but shouldn’t burn. Taste as you go if unsure. They should be crispy.
- Enjoy as a savory snack or toss them over your favorite salad for extra crunch and flavor.
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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