Air fryer recipe · Sides
Roasted Spiced Chickpeas
Crunchy chickpeas tossed with warm spices for an easy roasted snack.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 400kcal
- 13.3 gprotein
- 41.1 gcarbs
- 21.2 gfat
- 11.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas2 cups cooked
- olive oil1 tbsp
- cumin powder1 tsp
- paprika1 tsp
- salt1/2 tsp
Method
Dry the chickpeas
Use pre-cooked or canned chickpeas, drain them well and pat fully dry with a clean towel. The drier the surface, the crisper they get, since leftover water just turns to steam and softens them.
Season
Toss the chickpeas with the olive oil, cumin, paprika and salt until evenly coated. A thin film of oil helps the spices cling and the skins crisp up to a deep, golden brown.
Spread out
Spread the chickpeas in a single layer in the basket so air moves around each one. Piled-up chickpeas steam and stay chewy, while a loose layer lets every one dry out and crunch.
Roast until crisp
Roast at 190°C for 18 min, shaking the basket halfway, until the chickpeas are dry and crunchy right through, with crisp golden skins and no soft centres left.
