Snacks & Appetizers
A crunchy, spiced snack from a tin of chickpeas. Dry them properly and they rattle in the basket.
200° · 15m 200°C / 400°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 960 g chickpeas, about two 400 g / 14 oz tins, drained and rinsed
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fine salt
- ½ tsp cayenne pepper, optional
Steps
-
Preheat the air fryer to 200°C / 400°F.
-
Roll the chickpeas dry in a tea towel, rubbing off any loose skins, then toss with oil and spices.
-
Cook for 5 minutes.
-
Shake the basket.
-
Cook for another 5 minutes.
-
Shake the basket again.
-
Cook for a final 5 minutes until they rattle and crunch. They crisp further as they cool.