CRISPY BUFFALO CHICKPEAS
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
- Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
- Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
- Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.
SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
- These are best eaten within 1 day.
CRISPY CHICKPEA SNACK
Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas flavored with your favorite dried herb or spice (we used garam masala).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
- Preheat oven to 400 degrees.
- Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.
CRISPY CHICKPEA SNACK MIX
Enjoy your snack any time of day with this Crispy Chickpea Snack Mix! Chickpeas, oyster crackers, rice cereal squares, air-popped popcorn and more make this Crispy Chickpea Snack Mix recipe perfect for munching.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet.
- Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly.
- Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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