The crunchy, salty snack craving is real — this satisfies it with fibre and protein instead of refined starch, so there is no crash 40 minutes later.
35 min
Serves 4
Snacks
Vegan
low GI
Nutrition per serving
180kcal
8gprotein
22gcarbs
7gfat
7gfibre
Ingredients
2 cans chickpeas, drained and dried well
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp sea salt
Method
Heat the oven to 200°C / 400°F. Dry the chickpeas thoroughly on a tea towel — this is what makes them crisp.
Toss with the oil and all the spices.
Spread in a single layer on a tray and roast 30 minutes, shaking halfway.
Cool completely on the tray; they crisp further as they cool.
Tips & swaps
Rubbing off the loose skins gives a noticeably crunchier result.
Do not cover them while warm or the steam softens them.
Keeping it
Keeps 3 days in a loosely covered jar. Do not seal airtight.
Track what it does for you
Whether a meal helps is personal. PCOS Ai logs what you eat alongside your symptoms and cycle, then shows which foods line up with how you actually feel — from your own data, not a generic list.
General wellness information, not medical or dietetic advice. Nothing here diagnoses, treats or cures PCOS. Nutrition figures are per-serving estimates. Check with your doctor or a registered dietitian before making significant changes — especially if you are pregnant, breastfeeding, diabetic or managing a food allergy.