Dried And Fried Sriracha Chickpeas Food

DRIED AND FRIED SRIRACHA CHICKPEAS

Steps:

• Rinse the chickpeas well and place them on a kitchen towel. Pat dry.
• Place the sriracha and salt in a large bowl. Add in the chickpeas and coat evenly. Sprinkle with the sugar and transfer to a dehydrator tray lined with a fruit tray. Set at 130 degrees and dehydrate for for 10-12 hours.
• To saute them, add a little olive oil to a saute pan over medium-low heat. Throw in a desired amount of chickpeas for a minute or two only, shaking the pan to prevent scorching. Serve warm or at room temp.

HONEY SRIRACHA AIR FRIED CHICKPEAS

Steps:

• In a large bowl, combine the chickpeas and oil until all of the chickpeas are coated.
• Add 1 teaspoon of the honey and mix gently.
• Add remaining spices, and one teaspoon of sriracha.
• Add the mixture to your Air Fryer basket
• Set the temperature to 390F,and the timer for 5 minutes
• After 5 minutes is up, shake the basket and set the timer for another 5 minutes
• After the second 5 minutes is up, add an additional 1 tsp of sriracha and 1 tsp of honey, and set the timer for 3 more minutes.
• When the final 3 minute cycle is done, let the chickpeas cool for 10 minutes. They will crisp up a bit more as they cool down. You can also pop them back in in 2 minute increments, if you like a crispier chickpea.

FRIED CHICKPEAS WITH SAGE AND PARMESAN

Steps:

• Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
• Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
• Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
• Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.

COOKED DRIED CHICKPEAS

Steps:

• Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.