Crispy chickpeas: the recipe to make them tasty and light at home

I crunchy chickpeas I am a snack whimsical and tasty, perfect as an aperitif or to consume at any time of the day for a light and protein snack. It’s a quick and easy preparation: just drain the already cooked chickpeas well, pat them dry with paper towel then season them with a spoonful of flour, paprika and a pinch of salt and pepper.

Finally, the chickpeas are baked for about 30 minutes until crispy and golden. Scented with sprigs of fresh rosemary and served piping hot in foil wrappers for frying, they’re ready to munch on one after another in all their goodness. You can also enjoy them cold, but be careful because they are literally addictive.

You can use the paprika smoky, sweet or spicy, depending on the final taste you want to achieve, and add the aromatic herbs you prefer. You can replace the paprika with a sweet curry and flour with cornstarch or potato starch.

Find out how to prepare them by following the step-by-step procedure and tips. If you don’t want to turn on the oven, try seared chickpeas, a light and nutritious dish.

How to prepare crunchy chickpeas

Drain the chickpeas from the conservation water 1.

Transfer the chickpeas to a plate lined with paper towel 2.

Gently dab the chickpeas with a paper towel 3.

Transfer the chickpeas to a large bowl 4.

Add flour 5.

Flavor with a grind of mixed pepper 6 and add a pinch of salt.

Add the paprika 7 and mix well.

Pour the chickpeas into a well-oiled frying pan 8.

Spread the chickpeas evenly, not too tightly packed and so they don’t overlap to ensure even cooking 9. Bake at 200°C in a ventilated oven for about 30 minutes, taking care to shake the pan after 15 minutes of cooking.

Take the chickpeas out of the oven, flavor them with the fresh rosemary sprigs and serve them in a paper cone for frying ten.

storage

Crispy chickpeas are excellent eaten freshly baked and very hot, but they can also be eaten cold by keeping them in an airtight container for 2 days.