These crunchy chickpeas are versatile and can be enjoyed on their own, sprinkled over salads or added to soups. A great alternative to traditional snacks, they pack protein, fibre and a satisfying crunch in every bite. Perfect for those looking to incorporate more plant-based snacks into their diet, Air Fryer Crunchy Chili-Spiced Chickpeas are sure to become a favourite.
Ingredients:
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chilli powder
- 1/4 teaspoon kosher salt
- finely grated lime zest, to serve
Method of cooking:
Rinse and drain the chickpeas thoroughly. Pat them dry with kitchen paper to remove as much moisture as possible. This will ensure maximum crispness.
In a medium bowl, toss the dried chickpeas with the extra virgin olive oil, chilli powder and kosher salt until evenly coated.
Preheat your fryer to 200°C (400°F) for about 3-5 minutes.
Place the seasoned chickpeas in a single layer in the fryer basket. Depending on the size of your fryer, you may need to do this in batches.
Fry the chickpeas for 12-15 minutes, shaking the basket halfway through to ensure even cooking. The chickpeas should be golden brown and crispy.
Transfer the hot, crispy chickpeas to a serving dish and sprinkle with finely grated lime zest.
Serve immediately for best crunch. These chickpeas can be stored in an airtight container for up to 2 days, but they are crispiest when eaten fresh.
