Crispy Bbq Chickpea Croutons
Ingredients
- 1 can of chickpeas, rinsed, drained, and towel-dried
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons tapioca flour
- 1/2 cup low-sugar BBQ sauce
- 2 cups Italian-seasoned bread crumbs
Preparation
Season the chickpeas with salt and pepper.
Set up three stations: one bowl with tapioca flour, one with BBQ sauce, and a plate with bread crumbs. Line a large baking sheet with parchment paper misted with oil.
Coat the chickpeas in tapioca flour using a spoon until all are covered, then coat them in BBQ sauce, and finally roll them in bread crumbs to ensure they are fully breaded. Use a large dry spoon to place them on the baking sheet, separating any that are stuck together and spacing them out for crisping.
Bake at 400°F until the coating is golden and crisp, shaking the pan halfway through, for about 15-20 minutes, or air fry at 400°F for 7-10 minutes in two batches.
Serving suggestions
Serve the croutons warm or at room temperature. Use as a salad topper with your favorite dressing or as a pita filling.
