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| recipes:crispy_chickpeas [2024/04/22 10:21] – created brad | recipes:crispy_chickpeas [2024/04/22 10:31] (current) – brad | ||
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| ====== Crispy Chickpeas ====== | ====== Crispy Chickpeas ====== | ||
| + | - Oven to 375°F | ||
| + | - Drain and rinse **two 15oz cans of chickpeas** (about 3 cups) | ||
| + | - Dry thoroughly between paper towels, removing skins | ||
| + | - Transfer to a bowl and coat with: | ||
| + | - **2 Tbsp olive oil** | ||
| + | - **2 tsp cumin** | ||
| + | - **1 tsp chili powder** | ||
| + | - **0.5 tsp smoked paprika** | ||
| + | - Generous **salt** and **pepper** | ||
| + | - Spread in a single layer on a baking tray. | ||
| + | - Bake 45-60 minutes, shaking every 15 minutes. | ||
| + | - Should be browned but not dark/ | ||
| + | - They crisp as they cool | ||
| - | Ingredients | + | Based on [[https:// |
| - | + | ||
| - | 2 15-ounce cans chickpeas (or 3 cups cooked chickpeas) | + | |
| - | 2 tablespoons olive oil | + | |
| - | 1 ½ teaspoons chili powder | + | |
| - | 1 teaspoon black pepper | + | |
| - | 1 teaspoon cumin | + | |
| - | ½ teaspoon smoked paprika | + | |
| - | ¾ teaspoon kosher salt | + | |
| - | + | ||
| - | Instructions | + | |
| - | + | ||
| - | Preheat oven to 375°F. | + | |
| - | Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it’s not necessary to remove all of the skins. | + | |
| - | In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt. | + | |
| - | Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool. | + | |
| - | Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week. | + | |
| - | + | ||
| - | Based on [https:// | + | |