Homemade crispy chickpeas can make for a low-carb, fiber-rich snack, but achieving the desired crunch requires proper drying before baking. Any residual moisture from rinsing or cooking can impede crisping. Methods to dry chickpeas include using paper towels, colanders, or a salad spinner, with the latter being a faster alternative. Alton Brown's technique involves using a spinner after draining the beans, followed by baking for optimal crunch. The article emphasizes that eliminating moisture is key to oven roasting success.
Moisture of any kind, whether from water, vinegar, or broth, slows down the rate at which food crisps up in the oven.
A simple way to dry off your legumes is to place them on a clean dishcloth or paper towel...and gently press it over the chickpeas so the towel can absorb the water.
If you want to dry off your legumes faster, consider Alton Brown's clever salad spinner hack for roasting chickpeas.
To elicit the crunchiest exterior, coat your dried chickpeas in a slick o…
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