This post is also available in: Italiano
In this post you will find the recipe of these utterly delicious crunchy chickpeas!
This is one of those “recipes” that I actually didn’t know if I had to share or not. Like that combo, pumpkin and feta cheese. Do you remember? Why should I share it – I thought – if I barely have doses?
Tips & tricks
Since there are no doses, let’s focus on tips and tricks to make super crunchy chickpeas. I SWEAR: these are the crunchiest I’ve ever done!
When I baked them the first times, they were never crunchy. They were super tasty, but the consistency was the same, oven or not.
So I did a lot of research and I found out that someone used grill option. So what was the secret?
I’ve tried different combinations: just grill, oven + grill, oven, oil, without oil…
The best combination was…oven + grill option! We use the oven to cook them first, then we bake with the grill option to give extra crunchiness to these amazing chickpeas.
NOTE: dry the drained chickpeas VERY WELL. This is essential.
Spices deserve a whole “chapter”. I personally love smoked paprika and chives, but you can use whatever you want. Combine two or more spices and these crunchy chickpeas will become your favorite snack.
You can use garlic, rosemary, thyme, black pepper, ginger, turmeric, onion, cumin, nutmeg, cayenne pepper…
For a sweet version: maple syrup, cinnamon, honey, nutmeg…
Let your imagination run free!
Oil, high quality oil
Fats are your friends if you know how to use them. In this case, it’s important to use high quality extra virgin olive oil to give crunchiness. I coat the chickpeas with ¾ tablespoon of oil, every can (200/230 gr).
Ingredients: (serves 1/2)
- Cooked unsalted chickpeas
- Spices, to taste
- Extra virgin olive oil, a drizzle
- Salt, to taste
Preheat the oven at 200°.
Drain the chickpeas and set aquafaba (their water) aside. You can make delicious sweets with it, like my choco coffee vegan mousse.
Note: to use aquafaba, chickpeas must be UNSALTED
Dry chickpeas with a cloth and season them with oil, spices and a pinch of salt. ‘Massage’ them to spread well all the seasoning. Spread them out in a single layer on a baking sheet lined with paper and bake for 22 minutes. Take them out and shake the tray. Meanwhile, turn the grill option on at 300°, when ready place the tray onto the higher area of the oven and cook for other 14 minutes. Pay attention not to burn them.
Let them cool down and eat them!
These crunchy chickpeas are the perfect snack for school, work or to bring when traveling!