My 2-Ingredient Chickpea Cheese Chips Are The Healthy Snack You Need To Try
While experimenting with my brie crisps , my eyes were opened to how easy it is to make a quick, low-ingredient snack. With this in mind, and inspired by Senior Food Editor Makinze Gore ’s cottage cheese chips , I realized it’s just as easy to make a simple, healthy snack too. After some tinkering in the Test Kitchen, these savory and salty chickpea cheese chips were born.
How to get your chips perfectly crispy:
Through some research, I learned the best trick is making sure the chickpeas are completely dry before adding the cheese layer. An initial roast with olive oil and salt will make sure the chickpeas are dry and crisp. Then, after the first roast, you’ll carefully remove the pan from the oven, push the chickpeas together, and add a blanket of freshly grated Parmesan over the top. You’ll know it's ready when the cheese has melted and starts to turn golden, lacy, and frico-like around the edges. After allowing it to cool for a few minutes, you’ll be able to pull the entire cheesy sheet of chickpeas off the sheet pan. No parchment needed, it’s a beautiful thing!
Storage:
Store the chickpeas in an airtight container and refrigerate up to 3 days. But do keep in mind that these are best eaten right away!
Made this recipe? Rate and review it below!
Yields: 2-4 servings
Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients
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1
(15.5-oz.) can chickpeas, drained, patted dry
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2 tbsp.
extra-virgin olive oil
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Kosher salt
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3 oz.
Parmesan, finely grated (about 1 1/2 cups)
Directions
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Arrange a rack in center of oven; preheat to 375°. On a baking sheet, toss chickpeas with oil; season with salt.
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Roast chickpeas until lightly golden and dried on the outside, about 12 minutes.
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Remove sheet from oven, then carefully push chickpeas together. Sprinkle cheese on top of chickpeas in an even layer.
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Continue to bake until cheese melts and turns lightly brown and golden, 10 to 15 minutes more. Transfer to a wire rack and let cool slightly.
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Break cheesy chickpeas into chip-size pieces with your hands.
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