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.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- Two 14.5-ounce cans chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup hot sauce, such as Frank’s Red Hot
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 12 mg |
| Sodium | 421 mg |
Reviews
Yum!!!! Loved it! Followed the recipe & had crispy goodness!
By the way, it never states you have to remove the hulls. It pays to read and understand the recipe prior to making it.
I ate 1, I ate 2, I ate 3 ….before you know it …..no more chickpea!!!
Extra rinsing, removed the husks, extra drying, extra seasoning and they were still really just not very crisp or very good. I have to yday that this recipe really needs to either start from dried chickpeas or be fried. Baking just doesn’t cut it.