OIL FREE Roasted Chickpeas!?? Are they CRUNCHY?? Let's test OIL vs. OIL FREE Oven Roasted Chickpeas!
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- Опубліковано 18 чер 2024
- Oil vs. Oil-Free! That's the experiment we are running today on these oven-roasted chickpeas! I love crunchy roasted chickpeas, but I've been wondering if it's possible to still achieve a crispy, crunchy snack without adding any oil. Today we will try 2 recipes: one with oil and one without! Will either be crunchy? Will either taste good? Let's find out!
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💫 How to cook Chickpeas in the Instant Pot:
• CHICKPEAS IN THE INSTA...
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Very nice video. I appreciate you for giving us options for a snack idea for whole food plant based folks who are health conscious. And I will say your energy and enthusiasm is infectious. Your videos are a treat
🤗🤗🤗 thank you so much!!! So kind of you to say! I really love making videos so I’m glad it is coming through in my enthusiasm 😁😁
Plant based isn’t always healthy especially when you look at the fake “meats” which are full of unhealthy and nutrient poor ingredients. 😉
Enjoyed this video! Nice to get two perspectives on the crunchy chickpeas recipe.
So glad you enjoyed it!! Yes, I thought it was quite interesting to see how each one turned out. Glad you thought so too! 😆😆
Love the video, your a natural behind the camera, can’t wait to see where this channel goes!
Aw, thank you so much!! I really appreciate your kind words! 🤗
These look so good! Definitely need to try
Yes definitely give them a go! Enjoy 😊
excellent idea for a video to compare! I'd suggest avoiding olive oil for any temperature over 400F, there seems to be consensus that olive oil starts to denature right around that temp. I use avocado oil for ANY of my roasting (chickpeas, potatoes, any other veggies). :) Have joined the family and look forward to exploring more of your content. Stay connected!
Good point! Avocado oil is excellent for roasting. 😁 Thanks for the reminder and glad you’re enjoying the content!
Hi. Great video. You noted in your video you were going to link a bunch of recipes below that showed different flavor combinations and I don’t see those links in the description. Thanks.
It’s the second link: www.lizmoody.com/crispy-roasted-chickpeas-three-ways/ 😄😄
You could maybe give them a quick one or two second spray of oil (non-stick spray that is all oil) that might be enough to get the seasonings to stick without much oil... maybe? Middle ground.
Great idea!!! I do think using a spray can help reduce the overall amount of oil used. Perhaps that would work with Recipe 1. Bake 30 mins first, then add some spray, then back in the oven. I’ve also heard of pickle juice (😱) or aquafaba as oil substitutes, but not sure if those would make them too wet! I like your idea, I will try it next time! 😄
I was thinking of doing that too
I think these would add a nice crunch to a big salad 😍
Yes! Exactly what I’ve been using them for lately! Been making a batch almost every week these days. They’re like a healthier crouton. 😅😅
@@LetsEatPlants that’s today’s lunch 😂 wish me luck x
I only started my own chickpeas two nights ago, so still exploring the options and trying to get the cooking times right. You do not have to cook fresh chickpeas, just rinse and then soak them over night. Dry them very well and then heat in a 400ºF oven. If you have a shallow cookie pan, about 45 minutes. If a taller sided pan, possibly an hour or a little longer. (That info came from Food Wishes.)
The last few minutes are the most important. Take them out too early and they won't be done obviously and too late and you have them burnt, which is very sad. I would prefer no oil myself, although they are healthy oils, I'll save it for another meal. As a snack, Plain Jane with a little seasoning if any, is all I need.
Next I am going to try to soak in soy sauce and see what happens...
Great info! Thank you so much for sharing!
@@LetsEatPlants just tried to rinse the chick peas and then drain, but not dry and cook at 400ºF for eight to ten minutes... Ehhh...
try Turkish roasted ones
Thanks for the suggestion! I will look them up. 😊😊
I too have made soggy roasted chickpeas. I have heard, however, that air frying them helps make them crunchy. So far everything that I have tried in my air fryer works amazingly well. I don't think I am going to bake falafel or tofu again because they come out so perfectly when I air fry them. Thatt being said, I need to try an air fried recipe for this.
Hahaha very true! Airfryers are great! I used one at an Airbnb once and was shocked at how well it worked... but my husband says I have too many kitchen gadgets already so I have yet to buy one for us. 😂😂 I might have to start perusing amazon though 🤭😝
@@LetsEatPlants If you do get one I suggest getting the instant brand's air fryer oven. It is essentially an over sized toaster oven that can bake, air fry and dehydrate. I love mine!
Ooooh! Good recommendation! That sounds great! I will look into that one. ☺️☺️ Thanks!
Since oil helps the body absorb nutrients, I think using a little would be okay 🙂
It is up to you! I think it's the fat that helps our body absorb nutrients? So if you prefer to have your fat come from oil, that works! I have been avoiding oil lately and just getting my fat from whole sources, but I feel everyone should make that choice for themselves. 😄😄
Did you salt the chickpeas when initially cooking them in the Instapot? I find pasta cooked without salt in the water to be rather bland.
Yes I use a bit of kombu when I cook them! It has salt and also supposedly helps with digesting the beans more easily. 😊
Use a little vegetable stock in place of oil.
That's a good option after drying them a bit first! I've been doing that lately as well. 🤗
I bet if you didn't dry the aquafaba on the oil free the seasonings would stick much better.
Yes the process needed some tweaking! I’ve improved this recipe since then, I’m probably due to post an updated video about it. 😊😊
@@LetsEatPlantsHi! 👋 Did you ever post the update? I'd love to know what's worked for you!
@@socc23fan I haven't yet! But basically what I've been doing is to dry roast them first, then add the aquafaba & seasonings and bake them for the remaining half of the time. Seems to help to have them dry out first!
@@LetsEatPlants Hello! Ty so much for your reply! I made the recipe oil free a few hours ago and it was actually OK! 😊 I will try it again the way you've just now recommended and see whether it improves upon it even more.
@@socc23fan Oh awesome! Would love to know if you find any difference next time. Enjoy! 🤗🤗
I eat potato chips, so I’ll start with the tasty ones with oil, and ween myself off slowly 😄
Hahaha that sounds like a great plan! 😄😄
Oils are not the problem. The brain needs fats to function at its peak. The problem is the type of oil used. I much prefer my chickpeas with a thin coating of oil 🥳
You can definitely use oil if that’s your preference! I know a lot of WFPB eaters prefer not to. 😊 And for those who don’t want oil, there are lots of ways to get healthy fats from whole foods! Nuts, seeds, avocados, coconut, etc. 🤗
How awful of you making us eat no oil. It tastes like rubber😉
😂😂😂 not at all! Just giving people options. 😁😁
@@LetsEatPlants I was being sarcastic. sorry if it comes out like that. How dare we care about our health and deprive ourselves some greasy heart clogging oil😀... Sorry about the bad joke I will show myself out
😆😆😆 I figured you were probably being sarcastic! But I do like to give people options! Glad you agree that it’s nice to have some healthy options too. 🤗🤗 No need to show yourself out. I like to have some sarcastic commenters. 😜
Not my brand of music.
Ok 😄