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Find out how to make a fit chickpea snack recipe with just three ingredients and water

Edited and resized image by Stella Legnaioli

Knowing how to make chickpea chips can save you from the hunger and guilt of eating highly processed foods. This recipe is a healthy option that appeals to celiacs, lovers of tasty foods to "snap", vegans and even those looking for options fit . You can take it to work, eat watching football, serve at parties, meetings and wherever else you want.

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Benefits of this recipe

Chickpea snack is free of gluten, animal derivatives, trans fats and preservatives. It's a healthy recipe because chickpeas are rich in protein, nutrients and fiber. These compounds provide satiety and help prevent diseases such as diabetes, obesity and heart disease; among other benefits you can see in the article: "Scientifically proven chickpea benefits". In addition, making chickpea snacks at home is a way to save your money and avoid the generation of waste that is difficult to recycle, such as the BOPP plastic that packs the industrialized snacks.

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How to make chickpea snacks

Ingredients

• 250 grams of chickpeas
• 1 tablespoon of pink coarse salt (or other)
• Spicy paprika to sprinkle to taste (optional)

Method of preparation

This savory snack recipe has two secrets to make it work. First, soak the chickpeas in water for two days, changing the water the first night. This step is important to facilitate the cooking of chickpeas, increase the bioavailability of proteins and nutrients and decrease the amount of phytic acid, which is found naturally in legumes, but decreases nutrient absorption.

You can skip this part by buying pre-cooked chickpeas, but this second option is less healthy.

The other secret is that you need to peel off the chickpeas to improve their flavor and digestibility. To do this, place the chickpeas and salt in a pressure cooker, cover with water until the amount of water exceeds twice the chickpea line. Turn on the pan and let it cook for 30 minutes after getting the pressure on - or as long as it takes to make it well cooked. Once cooked, strain the beans (you can save the water to make an aquafaba) and let it cool until you can remove the film with your hands, squeezing them. As in the photo below:

Edited and resized image of Stella Legnaioli, is available in the Vegetable Diary

Now you need to decide whether to use the oven or a air fryer to dry the beans.

Chickpea snacks in the airfryer

Sprinkle the skinless and cooked beans with the spicy paprika and place them in the air fryer so that one doesn't get too much on top of the other, allowing the hot air to pass through all of them. Leave for 20 minutes. If you prefer, use other seasonings or add more salt. Is ready!

Chickpea snack in the oven

Sprinkle the skinless and cooked beans with the spicy paprika and place them in a large baking tin, greased with oil. Arrange the beans so that they are only "one floor" of chickpeas, so you will ensure they are crispy. Place in the oven on low temperature and leave for ten minutes or until dry to your liking. Is ready!