“Fried” often gets a dirty rap. But there’s a difference, of course, between using refined oils like canola and soybean to make deep-fried foods like potato chips and chowing down on healthy fried foods. And yes, these do exist!
These Fried Chickpeas are one of those healthy fried options. I love them because they’re made wholly from chickpeas, coconut oil and seasonings. Nutrition-rich chickpeas are a terrific source of animal-free protein and full of fiber. And if you haven’t tried them, they are delicious when cooked and crispy, like in this recipe.
Slip these fried chickpeas in a sealed plastic bag as an on-the-go snack or enjoy them while watching your favorite TV program. You’ll never go back to those unhealthy chips again.
Start by heating the benefit-rich coconut oil in a large frying pan over low heat. While that happens, pat the chickpeas dry with a paper towel to blot out any excess moisture.
Next, add the chickpeas and spices to the pan and turn the heat up higher to medium.
Fry the chickpeas for 10–12 minutes until they’ve reached your desired crispiness level. Personally, I like mine pretty crunchy and toasty. Serve in bowls and eat!
These fried chickpeas are an easy-to-make snack and very customizable. Swapping out the spices can give these chickpeas a whole new tastes, too — make curry-flavored ones or Italian-spiced ones. However you choose to jazz these chickpeas up, they’re going to taste great.
Fried Chickpeas Recipe
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 2 tablespoons coconut oil
- 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper
Directions:
- Dry the chickpeas with a paper towel to remove excess moisture.
- In a large frying pan over medium low heat melt the coconut oil.
- Add the chickpeas and spices to the pan and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness.
- Serve and enjoy!
I thought Chick Peas were a grain/legume? How can that be Paleo? Thanks!
I don’t see anywhere that it mentions that it is Paleo. It is a healthier alternative to chips
I have to try this. I’ve been looking for an alternative for chips (which I love but have given up to be more healthy). I can’t wait to try it.
can fresh chickpeas be used. I would think boiling them first. is this correct
How long will these keep ? Do you put them in the refrigerator?
This recipe needs a big time adjustment use half the salt and chili.
Salt can actually be good for you contrary to what we’ve been taught if your drinking the proper amount of water daily and your flushing your systems with your balanced healthy meal plan
I would like to receive recipes in emails..”food is medicine”
I have seen this somewhere and meant to try these. I’ll save it now and get my Chickpeas out of the cabinet! Thanks for sharing this!
Pls, can anybody confirm if the chickpeas need to be boiled first, or just soaked?
I assume that they need to be boiled. When I’m preparing the Hummus, for example, they stay in the water over night, and I still need to cook them for an hour to be soft and not crunchy and raw.
Hi Christina, the canned chickpeas just need to be drained and rinsed.
I don’t even like chickpeas and I love these! The flavor is awesome! I had to cook them for a while to give them the crunch I wanted (about 30 minutes in a cast iron pan), but it is worth it! After that I put them in snack bags in the fridge to snack on. They didn’t keep their crunchiness, but the flavor was still there so I actually didn’t mind eating them without the crutch.
Going to make another batch now!
Does anyone know a way to keep these crunchy?
I’m so glad you enjoyed this recipe, Carlos!