I Turned a Tin of CHICKPEAS Into TWIGLETS

In the modern bar-snack landscape, providing unique, high-margin, plant-based options is a constant priority. This approach from Backyard Chef demonstrates how to transform a humble tin of canned chickpeas into a highly addictive, intensely savoury snack inspired by the classic British Twiglet. By utilising an air fryer and a starch-coating technique, you can deliver an ultra-crispy texture that holds up under a wet, high-umami glaze.

The Mechanics of Yeast-Extract Glazes

The principal challenge of working with yeast extracts like Marmite or Vegemite is their high viscosity and tendency to scorch under direct heat. To resolve this, the recipe thins the extract with a small amount of hot water and neutral oil. This creates a fluid slurry that easily coats the irregular surfaces of the chickpeas.

To mimic the complex, slightly medicinal burn of a Twiglet, the glaze is reinforced with onion powder, fine black pepper, sugar, and optional MSG. The sugar balances the intense bitterness of the yeast extract, while the MSG enhances the savoury depth. For a Vegemite variation, the paste can be adjusted directly to account for its denser, slightly saltier profile compared to the sweeter, syrup-like consistency of Marmite.

Achieving Lasting Crunch

Getting a canned legume to crisp up and stay crispy requires moisture control and starch gelatinisation. Drained chickpeas are first tossed with a light coating of neutral oil and potato starch. Potato starch is preferred over corn starch for its superior crisping properties in dry-heat environments like an air fryer.

The starch forms a barrier that absorbs residual moisture from the chickpea skin while creating a micro-textured crust. Once air-fried to a deep golden crunch, the chickpeas are immediately tossed in the warm yeast-extract glaze. Because the starches are fully gelatinised and dehydrated, they absorb the wet glaze without immediately turning soggy. A quick return to the air fryer or a low-temperature holding oven dries the glaze, leaving a dry-to-the-touch, intensely savoury shell.

Kitchen Application and Storage

For commercial kitchens, this technique offers an excellent prep-ahead bar snack. While best served within a few hours of glazing, the base starched chickpeas can be air-fried in batches and held in a dehydrator or hot holding cabinet. Glazing can be done to order or in small daily batches, ensuring the crunch remains intact for service.