Delicious
Meal Ideas
HOMEMADE
GARBANZO BEAN CRUNCHES
Once you make these, those sad bagged ones from the store are dead to you. This is real crunch—rock-solid, loud, and addictive.
2-4
SERVINGS
1.5
HOURS
STUFF YOU NEED
1 cup dry garbanzo beans (aka chickpeas)
4 cups water
Your favorite rub (or build your own mix: salt, pepper, onion powder, garlic powder, paprika, and a heavy hand of Cajun spice—mine’s from New Orleans, grabbed while watching the Dolphins stomp a win with Ethan a few years ago 🤘🐬)
Gear Check:
Instant Pot (or pressure cooker twin)
Large mixing bowl
Baking sheet + parchment paper (optional but saves your sanity on cleanup)
Oven (or air fryer if that’s your weapon of choice)
How to Crunch Like a Pro
1. Pressure Time – Beans + water into the Instant Pot. Pressure cook for 44 minutes. Let it ride for 20 more while the steam chills out.
2. Drain & Dry – Strain the beans, spread them on paper towels, and pat ‘em down. While they’re drying, set the oven to 425°F on convection. (No convection? Regular oven’s fine—just give ‘em a little more time. Air fryer works too, but I don’t own one, so you’re on your own there.)
3. Season Attack – Transfer beans to a big mixing bowl. Hit them hard with your rub. Don’t hold back—make sure every single bean is coated.
4. Pan Ready – Spread the beans on a parchment-lined baking sheet. One layer only—if they pile up, they’ll steam instead of crunch.
5. Bake & Rotate – Bake 30 minutes. Spin the pan around, drop the heat to 400°F, and bake another 10–20 minutes depending how savage you like your crunch.
6. Cool & Destroy – Let them cool off (if you can wait). Then dig in and demolish.
💥 Result:
Crispy, spicy, better-than-bagged. Simple. Legendary. Game-day approved.