Health & Safety Update Covid-19



The magic of this easy recipe starts with cooked chickpeas. I first soaked the chickpeas overnight to get rid of the the anti-nutrients such as phytic acid and to make them more digestible.

The #1 crispy tip is drain really well, then dry really well. The less moist the chickpeas are, the crispier they will become. Its proven.

Once your chickpeas are dry, peel the skins. It can be tedious and annoying, but in my experience, it does help them crisp up a bit more in the oven. And when it comes to crisping chickpeas, every little bit helps!

Next step is to bake at 425 F (218 C) for 45-50 minutes. In experimenting, I found that, at too high a temperature, the chickpeas burn quickly while being tender in the center. And if too low, no crisping seems to happen for a very long time. Every oven is different so experience with yours. So 425 degrees is the sweet spot.

Let the chickpeas cool once out of the oven, and store without a sealed lid. Doing so lets the chickpeas breathe and stay crispy longer than just 1 day.

  • Pingback:KALE SALAD WITH CREAMY DRESSING - Plentiful Kitchen
    Posted at 19:49h, 12 December Reply

    […] snack or side, but to make it an entrée, I added some crispy chickpeas to the mix
    The crunchy chickpeas add a nice amount of protein and fiber to keep you satisfied for hours.

  • Han Franzeo
    Posted at 16:22h, 07 March Reply

    I’m grateful for having you as a friend!

  • 3M 3200 Respirator
    Posted at 14:35h, 25 April Reply

    Great post. Articles that have meaningful and insightful comments are more enjoyable, at least to me.
    It is interesting to read what others thought and how it relates
    to their clients, as their perspective could possibly help you in the future.

    King regards,
    Lunding Henneberg

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