Airy Crispy Chickpeas Recipe
These crispy chickpeas aren’t dense and hard like a lot of roasted chickpeas out there. Instead, they have a light, airy texture.
Servings: 4
Ingredients
For the Chickpeas
- 1 cup dried chickpeas soaked 8 hours or overnight
For Coating
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cayenne or paprika or spice blend of choice
- ½ teaspoon garlic powder
- 1 to 2 tablespoons oil
To Add Later
- 1 to 2 tablespoons oil
- 2 teaspoons spice blend of choice chana masala, chole masala, curry powder, or garam masala. Or use more, to taste.
Instructions
Cook the chickpeas.
- Soak 1 cup of dried chickpeas overnight or for at least 8 hours. Drain them and add them to an Instant Pot with enough water to cover the chickpeas by ½ inch. Close the lid and pressure cook on bean mode for 50 minutes to 1 hour, depending on how old the chickpeas are. Older chickpeas need to cook longer. Allow the pressure to release naturally, then drain the chickpeas for 10 minutes to remove excess moisture.
Make the crispy chickpeas.
- Preheat the oven to 400°F (205° C) and line a baking sheet with parchment paper. In a small bowl, mix the cornstarch, baking powder, salt, and all of the spices. Set that aside.
- Transfer the well-drained chickpeas to a large bowl, add the oil, and toss well to coat. Sprinkle the cornstarch and spice mixture over the chickpeas and toss again until evenly coated. Spread the chickpeas in a single layer on the lined baking sheet, making sure they are in a single layer and not sticking to each other.
- Bake the chickpeas for 20 minutes, then stir them. Reduce the oven temperature to 350°F (177° C) and bake for another 10 minutes. Reduce the temperature again to 300°F (149° C), turn on convection if you have it, and continue baking for another 10 to 25 minutes, until the chickpeas are crispy and no longer feel soft when you press them. Depending on the size and brand of chickpeas, the baking time will vary.
- Remove the chickpeas from the oven and let them cool a little bit. Drizzle a little more oil over them and add additional spices if desired, then toss well. Store in an airtight container or keep them in a bowl for snacking.
Video
Notes
Canned Chickpeas if using canned chickpeas, cook them in a pot of water with a generous pinch baking soda for 30 mins or longer until they are much softer. Then drain and use.
Crispy chickpeas are naturally gluten-free, soy-free, and nut-free.
Depending on the size and brand of chickpeas, the baking time will vary.
Nutrition
Calories: 262kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 548mg | Fiber: 9g | Sugar: 5g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg