Roasted Chickpea Snacks

Name: Geröstete Kichererbsen-Snacks
Total time: 12 h
Ingredients: 1000 g Gegarte Kichererbsen; 30 ml Olivenöl; 10 g Meersalz; 5 g Kurkuma; 8 g Garam Masala; 5 g Knoblauchpulver; 3 g Schwarzer Pfeffer

DehydratingOtherDehydratingEasy12-16 hrs60-65 °C60-65 °CNo wood

Chickpeas are mixed with spices and gently dehydrated in the dehydrator to produce a crispy and protein-rich snack. Unlike oven-roasted versions, the nutrients are better preserved due to the low temperature. The chickpeas develop a pleasant nutty flavour and absorb the spices deeply.

Ingredients(for 1 kg)

Cooked chickpeas1000 g

Olive oil30 ml

Sea salt10 g

Turmeric5 g

Garam masala8 g

Garlic powder5 g

Black pepper3 g

Instructions

Preparation

25 minutes

Rinse chickpeas thoroughly and pat completely dry on several layers of kitchen paper. Optionally remove the outer skin. Allow chickpeas to air dry for at least 20 minutes.

Seasoning

10 minutes

Stir olive oil with all spices in a large bowl to form a smooth paste. Add the dry chickpeas and mix well until all chickpeas are evenly coated.

Dehydrating

12-16 hours

Spread chickpeas in a single layer on the dehydrator trays. Set the dehydrator to 63 °C and dry for 12-16 hours. Every 4 hours, turn the chickpeas and check for crispiness.

Cooling and Storage

30 minutes

Allow the finished chickpea snacks to cool completely on a rack. They should be completely crispy when bitten and no longer leathery. Store in airtight containers for up to 4 weeks at room temperature.

Pro Tip

The outer skin of the chickpeas can be peeled off to achieve a crispier texture – however, this significantly increases the preparation time.

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