Crunchy Chickpea Twiglets (Marmite vs Vegemite)
British · Organized from the video by Backyard Chef
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Ingredients
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Steps
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- 1
Drain and pat dry the canned chickpeas with kitchen towel, being careful not to squash them.
💡 Don't squash them as they are already par-cooked.
- 2
In a bowl, toss the chickpeas with 1 tbsp neutral oil and 2 tbsp potato starch until coated.
💡 You can use corn flour instead of potato starch.
- 3
Place the chickpeas in the air fryer basket and cook at 200°C for 15 minutes, shaking the basket after 5 minutes.
💡 You can also use an oven.
🔥 200°C⏱ 15 minutes⏱ 5 minutes
- 4
While waiting, combine Marmite, 2 tsp hot water, 1 tsp neutral oil, 1/2 tsp onion powder, 1/4 tsp fine black pepper, 1/4 tsp sugar, and 1/8 tsp MSG in a bowl to make the coating.
💡 Let the onion powder rehydrate in the mix.
- 5
Transfer the hot chickpeas into the coating bowl and stir to coat roughly 2/3 of the chickpeas.
💡 This stage must be done while the chickpeas are hot.
- 6
Spread the coated chickpeas in the air fryer and cook at 190°C for 3 minutes.
💡 They might stick a little, but it's okay.
🔥 190°C⏱ 3 minutes
- 7
Transfer the hot chickpeas to a bowl, then toss with the remaining 1/3 of the coating mix.
💡 The last third of the mix is used to ensure full coverage.
- 8
Spread them out in the air fryer and cook at 190°C for 1 minute.
💡 They will crisp up as they cool.
🔥 190°C⏱ 1 minute
- 9
Let the finished snacks cool for at least 10 minutes before eating.
💡 Cooling is essential for the crunch.
⏱ 10 minutes
- 10
For the Vegemite version: follow the same initial steps with chickpeas, starch, and oil. In the coating, mix 1 1/2 tsp Vegemite, onion powder, pepper, sugar, MSG, a little oil, and a couple of teaspoons of hot water.
💡 The first stage is identical to the Marmite version.
- 11
Coat the hot chickpeas with the Vegemite mix (using roughly 2/3 of the mix), air fry at 190°C for 3 minutes, then toss with the remaining 1/3 and air fry for 1 minute.
💡 The mix will look runny but will adhere to the starch.
🔥 190°C⏱ 3 minutes⏱ 1 minute
- 12
Let the Vegemite version cool for 10 minutes.
💡 The Vegemite version will be darker than the Marmite version.
⏱ 10 minutes
Tips
- The first stage of cooking the chickpeas is identical for both versions.
- The coating is applied to hot chickpeas to ensure it adheres to the starch.
- Letting the snacks cool for 10 minutes is crucial for maximum crunch.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Backyard Chef on YouTube