Aquafaba is starchy and full of sodium. Place a can opener on the rim of the can and firmly squeeze the arms together. Then, twist the handle until you’ve cut through the circumference of the can. If you don’t have a can opener, use kitchen utensils, like a spoon, to try and open the can.
Use the highest water pressure you can to clean them faster.
The chickpeas need to be in 1 layer to ensure that they cook evenly.
If the pan can’t fit the chickpeas and water, switch to a larger pan.
If the chickpeas are still wet after straining, then dry them with paper towels or a clean kitchen towel.
If you put your leftovers in the fridge, they’ll stay good for up to 1 week.
The chickpeas need to be dry so they can get crispy in the oven. If they’re still wet when they go into the oven, they can get mushy.
For an easier cleanup, line the pan with parchment paper.
You can use other kinds of oils as an olive oil substitute, like canola, sesame, or avocado oil. [12] X Research source
Try sprinkling a little bit of salt, pepper, and garlic powder over the chickpeas.
Watch the chickpeas while they bake in case there are complications. If the chickpeas aren’t crisp after 1 hour, let them continue to cook until they get crispy.
Remember to turn off the oven once you remove the tray.
You can reheat the leftovers in the oven or microwave.
If you don’t like olive oil, try using a substitute, like avocado or sesame oil.
Use your hands or a spoon to spread the seasoning over all of the chickpeas.
The more paper towels you put down, the easier the cleanup will be. Plates that aren’t microwave-safe have the potential to break or melt in the microwave.
This redistributes moisture, spreads around the seasoning, and helps make sure the chickpeas cook evenly.
The plate might get really hot, so consider using heat protection when taking it out of the microwave.
Microwaved chickpeas that are stored will stay good for up to 2 days.
