crispy chickpeas
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Chickpeas (Garbanzo beans) | 1 | can |
Canola Oil | 0.5 | oz |
Ground Cumin | 2.25 | oz |
Lemon Juice | 4 | oz |
Salt & Pepper Mix | 1 | tbsp |
- Recipe Instructions:
- TOOLS: Oven, Fryer basket, sheet pan, tong, mixing bowl, spice shaker, Cambro & Weighing scale
- STORAGE: insert with insert lid
- HOLD TIME: 5 days. Watch chickpeas to ensure they do not loose their crispy texture.
-
TRAINING VIDEO:
https://youtube.com/shorts/
BkmfSE1tKYs?si= UNt8gxLt7vzo8IRA
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
-
1. Open a can of garbanzo (chickpeas) beans using a can opener, drain all liquid
completely, and rinse chickpeas under cold running water to remove excess starch.
2. Spread rinsed garbanzo (chickpeas) evenly on a full-size sheet tray lined with parchment or liner.
3. Pat chickpeas thoroughly dry with paper towels to remove all surface moisture; this is critical for crispiness.
4. Lightly drizzle chickpeas with canola oil and coat evenly.
5. Place tray in a preheated oven at 350°F (175°C) and roast for 25-30 minutes, turning regularly with a spatula to ensure even cooking.
6. Remove chickpeas from oven, allow it to cool at room temperature for 15 minutes, then deep fry in small batches at 350°F (180°C) for 1 to 1.5 minutes until crispy.
7. Remove the fryer basket and shake off excess oil, transfer to a large stainless steel bowl paper, then toss chickpeas with ground cumin, salt & pepper mix and fresh lemon juice thoroughly.
8. Transfer to underlined paper towel Cambro and ensure lid is covered properly; prepare a day ahead to avoid oily taste and ensure optimal crispiness.