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 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.
CRISPY CHICKPEAS
Serve an appetizer that's crunchy, well-flavored and nutritious with these Crispy Chickpeas! It couldn't be easier, simply towel-dry GOYA® Chick Peas, mix with olive oil, smoked paprika and GOYA® Adobo All-Purpose Seasoning with Pepper, and roast until chickpeas turn dry and crisp. These little addictive chickpeas crunch like a potato chip, but boast more flavor and nutrition!
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
- Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
- Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.
ROASTED BUFFALO CHICKPEAS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C).
- Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat.
- Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you'd like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
- In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas.
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