Crispy baked chickpeas カリカリひよこ豆

japanese cake

I saw this recipe on-line and thought this would make a nice snack and also thought this was the kind of thing my wife likes to make. So I suggested it to her one weekend. You could make all kind of variations depending on the spices you use.


Chick peas: 14oz can, drained and rinsed, Olive oil

Spices: Many variations are possible. This time we used red (Cayenne) pepper powder and salt.

First, I drained and rinsed the can of chickpeas in a colander. On a cookie sheet, I placed a sheet of paper towel and spread the chickpeas in a single layer. I then placed another sheet of paper towel on top and rubbed gently to remove the thin transparent skin from the chick peas.  This is the tedious part: while the towel removed the majority of paper-like outer skins, I found I had to remove the remainder individually by hand. I took away the paper towel, added olive oil and coated the chickpeas by rolling them in the oil by hand. I seasoned them with salt, red pepper and baked them in a 400 degree F oven for 30 minutes.

The result was very satisfying. It is somewhat like Wasabi green peas but better. They are light, and crispy. The slow heat of the red pepper catches up with you but in a very pleasant way. This is a nice drinking snack.

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