Crispy Chili Chickpeas: Spicy Snack or Salad Topping

Perfectly crispy chili crisp chickpeas, three ways!

Stove-top

• 4–5 tbsp chili crisp
• neutral oil (as needed)
• 1/2 tsp brown sugar
• 1/4 tsp salt, or to taste
• 2 tbsp potato starch
• 1/4 cup panko
• 2 tbsp sesame seeds
• 14 oz can (about 1 1/2 cups) canned chickpeas

Oven Baked or Air Fryer

• 1 1/2 cup cooked chickpeas (1 15 oz can)
• 1 1/2 tbsp potato starch
• 2 tsp brown sugar
• 1/4 tsp salt, or to taste
• 2–4 tbsp chili oil, solids drained and reserved
• 1/3 cup panko
• 2 tbsp sesame seeds

Instructions

Stove-top

1. Drain the chickpeas but do not rinse. Pat dry on a lint-free cloth. If possible, air dry 1–4 hours; the longer they dry, the crispier they’ll get.
2. Toss the chickpeas in potato starch until evenly coated.
3. Heat a 12-inch pan over medium-high to high heat. Strain the chili crisp oil into the pan, leaving about 1–1 1/2 tbsp of solids. Add neutral oil as needed to coat the pan (about 3–4 tbsp for a 12-inch skillet).
4. Add the chickpeas and brown sugar. Stir to coat, then spread into an even layer. Cook undisturbed for 4–5 minutes until browned. Stir and continue cooking 5–8 more minutes, or until the chickpeas are evenly crispy. Remove with a slotted spoon to a paper-towel lined tray to drain excess oil.
5. Add the panko and the reserved chili crisp solids to the pan. Fry in the remaining oil until golden brown, then transfer to the towel-lined tray. When chickpeas and panko are cool, toss together with sesame seeds.

Oven Baked

1. Drain the chickpeas but do not rinse. Pat dry on a lint-free cloth and, if possible, air dry 1–4 hours for extra crispiness.
2. Preheat the oven to 425°F. Toss chickpeas with potato starch and brown sugar. Strain the chili crisp oil and reserve the solids. Drizzle oil over the chickpeas to coat evenly, adding extra oil if needed so each piece is well coated (about 2 tbsp oil and 1 tbsp solids set aside).
3. Bake for 15–18 minutes, then toss with panko and sesame seeds and bake another 5–7 minutes, or until crispy. Remove from oven and toss with the reserved chili crisp solids.

Air Fryer

1. Prepare the chickpeas the same way as for baking. Air fry at 375°F for 10–12 minutes, toss with panko and sesame seeds, then air fry 2–4 more minutes until crisp.