Crispy Vegemite Roasted Chickpeas
These crispy chickpeas are packed with the salty, savory kick of Vegemite and are perfect for snacking or adding crunch to your favorite salad.
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.
