How We Make Our Crispy Chickpeas

If you’ve ever crunched into one of our crispy chickpeas and wondered how they get so light, crunchy, and flavorful—you’re in the right place. 

we’ll walk you through our unique process, from boiling to vacuum frying, that turns simple chickpeas into a delicious, better-for-you snack.

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Step 1: Boiling the Chickpeas

We start with high-quality chickpeas, which are soaked and then gently boiled. Boiling helps to:

• Soften the chickpeas just enough for cooking,

• Ensure even texture throughout the batch, and

• Prepare them for the next critical step—freezing.

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Step 2: Freezing for Texture Perfection

Once boiled, we freeze the chickpeas. Why freeze them? It’s a key part of our process!

Freezing helps:

• Lock in moisture and flavor,

• Improve the final texture (leading to that signature airy crunch), and

• Make the chickpeas ready for vacuum frying.

Freezing helps create a crisp outer layer while keeping the inside light—not hard or overly dry like traditionally roasted snacks.

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Step 3: Vacuum Frying – The Game-Changer

Now comes the star of the show: vacuum Cooking. This is where we give our chickpeas their irresistible crunch without soaking them in oil.

What is Vacuum Cooking?

Vacuum frying is a modern frying method where food is fried in a low-pressure environment. This allows us to cook the chickpeas at lower temperatures (around 130–150°C), reducing oil absorption and keeping the natural flavors intact.

How It Works in Our Process:

1. The frozen chickpeas are placed inside a vacuum Cooker.

2. Air is removed from the chamber, lowering the boiling point of oil.

3. The oil heats up gently and begins to fry the chickpeas at a much lower temperature than traditional deep frying.

4. As moisture escapes from the chickpeas, they puff up and become crispy—without soaking in oil.

Why Low-Temperature Frying Matters

Cooking at lower temperatures in a vacuum environment retains up to 90% of the chickpeas’ natural nutrients—including proteins, vitamins, and fiber. This means you get a snack that’s not only delicious and crunchy, but also more wholesome.

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Why This Method Makes Better Snacks

✅ Less Oil, More Crunch: Vacuum frying uses less heat and results in significantly lower oil absorption.
✅ Better Nutrition: Our process helps retain the chickpeas’ natural protein and fiber—up to 90% of their nutrients are preserved thanks to low-temperature cooking.
✅ Superior Texture: The boil-freeze-fry method gives our chickpeas a crispy shell and airy inside.
✅ More Flavor, Naturally: No need for heavy seasoning—our process lets the true flavor of chickpeas shine.

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In Summary: From Chickpea to Crunch

Here’s a quick recap of how we make our crispy chickpeas:

1. Boil to soften and flavor

2. Freeze to lock in moisture and prep for frying

3. Vacuum fry at low temperatures to retain nutrients and achieve a light, crispy texture with minimal oil

Our process is carefully designed to give you a snack that’s not only delicious but also nutrient-rich and better for you. Whether you enjoy them as a mid-day snack, a salad topper, or a crunchy treat on the go—you can feel good about every bite.