Easy snack: Crispy Curry Chickpeas

Garbanzo beans. Chickpeas. Whatever you call them, I never particularly liked them until, of course, I found a recipe that involved my beloved deep fryer. Check out this super easy and unexpectedly delicious snack.

Crispy fried curry chickpeas
(Adapted from here)


2 15-oz cans garbanzo beans/chickpeas
¼ cup cornstarch
3 tablespoons curry powder
2 teaspoons cumin
1 ½ teaspoons onion powder
2 teaspoon smoked paprika
1 teaspoon cayenne pepper
salt and pepper to taste
Vegetable (or peanut) oil for frying

1. Preheat oil to 375°F

2. Drain beans and lay out on a plate/cooking sheet covered with paper towels to dry

3. Once dry, toss the beans in cornstarch and set aside for about 10 minutes

4. Mix the remaining ingredients in a bowl

5. Once the oil is hot, drop about 1/3 of the beans in and shake so they don’t stick. Fry for about 5 minutes or until they look crispy

6. Drain on paper towels

7. Toss drained, crunchy garbanzo beans into the seasoning mix. Shake off excess seasoning and put on a separate sheet/plate/bowl

8. Repeat with remaining beans and serve warm (although cold works too so you can keep them for a bit)

9. Snack away!

You can leave a response, or trackback from your own site.

One Response to “Easy snack: Crispy Curry Chickpeas”

  1. Daniel says:

    So happy that you posted this. I made some spicy ones last week. But I am a huge fan of tulffre oil and of course parmesan. Will be making this over the weekend!

Leave a Reply