Ingredients
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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2 teaspoons coconut oil (or sub water for oil-free) coconut oil2 teaspoons coconut oil (or sub water for oil-free)
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2 kaffir lime leaves, finely sliced (or 1 teaspoon lime zest) kaffir lime leaves2 kaffir lime leaves, finely sliced (or 1 teaspoon lime zest)
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1 tablespoon lemongrass, finely minced lemongrass1 tablespoon lemongrass, finely minced
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1 tablespoon unsweetened coconut flakes coconut flakes1 tablespoon unsweetened coconut flakes
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1 tablespoon Thai sweet chili sauce (vegan) thai sweet chili sauce1 tablespoon Thai sweet chili sauce (vegan)
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
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1/2 teaspoon garlic powder garlic powder1/2 teaspoon garlic powder
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
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1/4 teaspoon chili flakes (adjust to taste) chili flakes1/4 teaspoon chili flakes (adjust to taste)
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Pinch of sea salt sea saltPinch of sea salt
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Fresh cilantro, chopped (for garnish) cilantroFresh cilantro, chopped (for garnish)
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Lime wedges (for serving) limeLime wedges (for serving)
Directions
Enjoy these poppers as a snack on their own, sprinkle over salads for crunch, or serve as a fun party appetizer with extra sweet chili sauce for dipping. For extra crunch, let the chickpeas cool completely before storing. Store in an airtight container for up to 3 days. Kaffir lime leaves can be found in Asian markets or substitute with lime zest.
Steps
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1
Done
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. |
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2
Done
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Pat the rinsed chickpeas dry with a clean towel. Removing excess moisture helps them get crispier. |
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3
Done
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In a mixing bowl, toss chickpeas with coconut oil (or a splash of water for oil-free), kaffir lime leaves (or lime zest), lemongrass, coconut flakes, Thai sweet chili sauce, soy sauce or tamari, garlic powder, ground coriander, chili flakes, and sea salt. |
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4
Done
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Spread the seasoned chickpeas on the prepared baking sheet in a single layer. |
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5
Done
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Bake for 25-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy. |
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6
Done
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Remove from oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges. |
