Key Takeaways A 400g tin of chickpeas becomes a full batch of crunchy snacks in 15–18 minutes at 190°C with just a teaspoon of oil. Drying the chickpeas thoroughly before cooking is the entire secret — wet chickpeas steam; dry ones crisp. Each batch costs around 60–70p and makes 4 snack portions at roughly 15–18p each. Cool completely before storing and keep in a loosely covered container — sealed tubs trap moisture and soften the crunch. The 4pm slump is where snack budgets go to die. A bag of crisps from the corner shop, a “healthy” snack bar that costs £1.80 and tastes like cardboard, a vending machine raid —…