Crispy all the way
I don’t know about you guys, but i am crispy texture OBSESSED. I joke that I won’t eat something unless it’s been crisped up within an inch of its life, but I’m starting to think it’s not a joke anymore…its just 100% true! Whether you’re as crisp-happy as me or not, you still just can’t beat some crispy texture magic in salads. It will take your high protein salad jars from sad and mushy to being the lunch envy of everyone around!
Now guys I couldn’t call myself the crispy connoisseur if I didn’t have the best cooking methods for achieving that perfect texture absolutely nailed. And I’m about to share with you my all-time top tips, so buckle up and get ready for some serious crisp action!
My Top Tips
Call me old school, but I’m an oven girl all the way. Don’t get me wrong, I love an air-fryer for when you need to be quick, but I just find the oven method is so much simpler. It just has that edge when it comes to crisping up your tofu, chickpeas and lentils. Honestly guys I think I would just be totally lost without my oven (and my big bottle of olive oil). I know they say that diamonds are a girls best friend…but mine? It’s gotta be the oven!
The recipe for fool proof crispy tofu and chickpeas is simple. Pre-heat the oven so its nice and hot, don’t over crowd the trays, and of course a good drizzle of olive oil. Voila! I wasn’t kidding when I said these high protein salad jars are easy.
The chickpeas go all lusciously crispy and the popped lentils are perfection. Thanks to all those flavoursome spices the flavour is absolutely spot on. My top tip for the tofu in this recipe is to cut them into tiny cubes so they crisp up super quick too. Without the need for any corn starch or flours.