Have you ever had wasabi peas? They are a vibrant green snack that’s both crunchy and hot. This recipe for kimchi peas was inspired by those but replaces the wasabi with kimchi powder! If you don’t have powder, you can replace it with other flavors (I’ll make a few suggestions below).
Kimchi powder is dehydrated kimchi that’s ground into powder (we show the process here). It’s a preserve made from a preserve; something we did largely as an experiment but we had a lot of fun with it. A little goes a long way; 2 tablespoons of powder packs all the flavor of 2 cups of kimchi. If you don’t have a dehydrator and want the flavor, you could experiment with soaking the chickpeas in kimchi brine overnight to create a similar effect.
The results are a lot of fun. The chickpeas are crunchy, salty and a little spicy. Everything a snack should be.
I started with dried chickpeas but you could use canned ones if you’d like (just skip the boiling part).
Crunchy Kimchi Peas – Ingredients
- 2 cups dried chickpeas
- A handful of salt for boiling the water.
- 2 tablespoons kimchi powder
- 2 tablespoons oil (I used olive)
Crunchy Kimchi Peas – Instructions
- In a large pan, boil 4 cups of salted water.
- Cook chickpeas till soft. Stir occasionally and check water levels (top off if needed)
- Drain chickpeas very well – the drier the better.
- Heat oven to 350.
- Spread the dried chickpeas on a cookie sheet, cover in oil and gently shake tray to make sure they get covered.
- Distribute the kimchi powder, gently shaking to distribute the powder.
- Bake for 40 minutes until crunchy. Monitor carefully after 30 minutes to prevent burning (I rotated my tray at that point because of a hotspot in my oven).
- Store on counter or in fridge.
Other Possible Flavor Combinations
You could experiment with any of these (just add these instead of the oil):
- Garlic powder and honey
- Garlic, Onion and cayenne powder
- Wasabi powder
- Curry powder
What flavors would you add?