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Drain and rinse the chickpeas, butter beans and sweetcorn. Pat them dry with kitchen paper or a clean tea towel.
Tip everything onto a large baking tray and spread into a single layer so nothing is crowded.
Add the turmeric, garlic, chilli flakes, salt and pepper. Spritz or drizzle over the oil and toss until everything is lightly coated.
Roast at 180°C fan for 30 minutes, giving everything a shake halfway through.
Lower the oven to 150°C and return the tray for another 20 minutes to dry them out and make them crispy.
Remove from the oven and let them cool on the tray. They will get crunchier as they cool.