Perfectly crispy chili crisp chickpeas, three ways!
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Chili Crisp Chickpeas
Description
Perfectly crispy chili crisp chickpeas, three ways!
Ingredients
Units
Scale
Stove-top
- 4–5 tbsp chili crisp
- neutral oil
- 1/2 tsp brown sugar
- 1/4 tsp salt, or to taste
- 2 tbsp potato starch
- 1/4 cup panko
- 2 tbsp sesame seeds
- 14 oz can or 1 1/2 cups canned chickpeas
Oven Baked or Air Fryer:
- 1 1/2 cup cooked chickpeas (1 15 oz can)
- 1 1/2 tbsp potato starch
- 2 tsp brown sugar
- 1/4 tsp salt, or to taste
- 2–4 tbsp chili oil, solids drained and reserved
- 1/3 cup panko
- 2 tbsp sesame seeds
Instructions
Stove-top
- Drain the chickpeas but do not rinse. Pat dry on a lint-free kitchen cloth. If time allows, let it air dry for 1-4 hours (the longer it’s dried, the crispier it will be).
- Toss chickpeas in potato starch.
- Heat pan over medium-high to high heat. Strain chili crisp oil into a 12-inch pan, leaving about 1 – 1 1/2 tbsp of solids. Add additional oil as needed to coat entire pan (about 3-4 tbsp for a 12 inch skillet).
- Add chickpeas and sugar. Stir to coat in oil and spread into an even layer. Cook the chickpeas for 4-5 minutes undisturbed. Once browned, stir and continue to cook for another 5-8 minutes, or until all the chickpeas are evenly crispy. Remove chickpeas with a slotted spoon on to a paper-towel lined tray to absorb excess oil.
- Add the panko and solids from the chili crisp, and let it fry in remaining oil until golden brown. Transfer to towel lined tray. Once chickpeas and panko has cooled, toss all together with sesame seeds.
Oven Baked
- Drain the chickpeas but do not rinse. Pat dry on a lint-free kitchen cloth. If time allows, let it air dry for 1-4 hours (the longer it’s dried, the crispier it will be).
- Pre-heat oven to 425 F. Toss chickpeas in potato starch and brown sugar. Strain the chili crisp oil, reserving the solids. Drizzle the oil over the chickpeas to coat evenly. Add more oil as needed to ensure each piece is well coated (about 2 tbsp of oil and 1 tbsp of solids, set aside). Bake for 15-18 minutes. Toss in the panko and sesame seeds. Bake for another 5-7 minutes, or until crispy. Remove from oven and toss with reserved chili oil solids.
Air fryer
- To air fry, follow the same preparation steps as baked and air fry at 375 F for 10-12 minutes. Toss in the panko and sesame seeds and air fry for another 2-4 minutes or until crispy.
