Ingredients
1 (15-oz.) can chickpeas, rinsed and drained
1 tbsp. extra-virgin olive oil
2 tsp. chili powder
1/4 tsp. kosher salt
Finely grated lime zest, for serving
Preparation
Step 1Dry chickpeas very well with paper towels. In a medium bowl, toss chickpeas, oil, chili powder, and salt.Step 2Transfer chickpea mixture to an air-fryer basket, scraping bowl to get all of the oil. Cook at 370° until crispy and golden brown, 10 to 14 minutes.Step 3Serve chickpeas warm or at room temperature. Grate lime zest over top.
An air fryer is the perfect device for making perfectly crispy chickpeas, since it both removes moisture from the legumes without adding in fat. Here, they’re seasoned with chili powder for a deeply savory, slightly spicy snack. The spices are super easy to mix up in future batches. Swap in za’atar and sprinkle the chickpeas over creamy hummus or try curry powder instead and serve the chickpeas over Greek yogurt with cilantro and pickled red onions. P.S. Don’t discard the liquid from the can of chickpeas! Also known as aquafaba, the liquid is a vegan replacement for eggs and turns into everything from fluffy meringue to chocolate mousse.
