Crispy chickpeas? Yes, that does seem like a wise idea. Fried chickpeas probably sound appealing if you're used to adding raw chickpeas, also known as garbanzo beans, to a salad or pouring them into a soup for added weight.
But really, how fantastic could they be? They're life-changing, and that's not a compliment to be used casually. By using this method, you can enjoy handfuls of crispy chickpeas while planning to prepare a double batch the next time.
Use a skillet to make chickpeas crispy
There are benefits to the approach of preparing crispy chickpeas in the oven, including the fact that it uses less oil and creates less mess. However, utilizing an air fryer is the only method to avoid using a certain amount of oil.
However, if you don't have an air fryer, we like to use a smoking hot skillet with a few straightforward instructions for a snack that cooks much faster than the oven technique does.
Bonus: The bland flavor of chickpeas makes this extra-crunchy, completely irresistible snack incredibly adaptable. You can make your own spice mix to complement or contrast flavors depending on what you're cooking; examples include cumin and chili powder, turmeric and curry powder, Old Bay, and lemon, and za'atar.
Whatever taste strategy you choose, there are three easy steps you can take to create a snack that will impress your guests or be as forgettable as, well, a raw chickpea.
How to make chickpeas crispy
- One 15-ounce can of chickpeas should be drained and rinsed. After being patted dry between two dishtowels, they should be allowed to air dry for 10 or even 1 hour.
- A quarter cup of oil and a big skillet on high heat are added.
- If you have the patience, let the coated dried chickpeas sit for up to 10 minutes after coating them in 2 tablespoons of cornstarch.
- The chickpeas should sit in the hot pan for 4 to 5 minutes after being added. Turn off the heat after giving them one more stir once they have browned. Toss to coat after adding salt and your spice mixture. Remove chickpeas from the pan with a slotted spoon and make an effort not to devour the entire batch at once.
- You can eat them as a snack straight from the bowl or substitute them for the raw chickpeas in Spicy Lamb Stew, Chickpea and Tomato Salad, and more.