Air fryer recipe · Snacks
Masala Chickpea Poppers
Crunchy spiced chickpeas you'll grab by the handful long after the bowl is empty.
- 20 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 395kcal
- 13.2 gprotein
- 40.7 gcarbs
- 21.1 gfat
- 11.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked chickpeas2 cups
- Olive oil1 tbsp
- Garam masala1 tsp
- Ground cumin1/2 tsp
- Chili powder1/2 tsp
- Sea salt1/2 tsp
Method
Dry the chickpeas
Spread the cooked chickpeas on a towel and roll them around to dry the skins, removing any loose ones. Dry chickpeas are the single most important factor for a true crunch.
Toss with oil
Move the chickpeas to a bowl and coat them with just the olive oil first, leaving the spices aside. Oiling before seasoning helps the spices stick once they're crisp.
First crisp plain
Air-fry them plain for the first stretch so they dry out and harden before the spices can scorch. They should rattle in the basket when you shake it.
Season the hot poppers
Combine the garam masala, cumin, chili powder, and salt, then toss the hot chickpeas in the blend. The residual heat blooms the spices and locks them on.
Air-fry to crunch
Air-fry the oiled chickpeas at 195C for 14 minutes, shaking every 4 minutes, until they are deeply golden and crunchy throughout, then toss with the spice blend while hot.
