Crispy Air Fryer Chickpeas

These Crispy Air Fryer Chickpeas are made for last-minute holiday guest appearances. They're quick to make and are best served as soon as they're made. Season them up however you like and in ten minutes you'll have a crunchy, savory snack ready to go.












Crispy Air Fryer Chickpeas









There’s an endless need for quick, tasty snacks you can put out for guests around the holidays. Savory ones are even better, because we’re typically confronted with a glut of sugar and we really crave something to balance all that sweetness.


Air fried chickpeas are my favorite go-to snack for just this very reason.


WHY AIR FRY CHICKPEAS?



I’ve found that the air fryer is a far superior device for making these nutty, popcorn-like nuggets.



The secret? The small surface area of the chickpeas, plus the compact nature of the air fryer basket and the constant circulation of hot air, equals air-fried chickpea perfection. Every aspect of every chickpea comes into contact with the air because they rest in a basket that allows for circulation. On a baking sheet, you don’t get that.

⇆


Sure, you could roast these chickpeas in the oven, and I’ve certainly done that and it’s delicious, but it takes quite a bit longer than air frying. And you don’t get that all over crispiness that the air fryer creates.


  • Want to make your chickpeas from scratch instead of using canned? Here’s how to make them on the stovetop or in a pressure cooker.

    Crispy Air Fryer Chickpeas


  • AIR FRIED CHICKPEAS ARE A HEALTHY SNACK


Air fried chickpeas are also ready in a flash, are endlessly versatile, and taste really good. They happen to also be a healthy snack that may fill you up a little more than, say, pretzels, thanks to the protein and fiber in them.


A LAST-MINUTE PARTY SNACK




This is so easy that you can do it in a flash right before guests come, and the chickpeas will likely be gone just as fast. And it’s better to make this at the last-minute, too — these chickpeas aren’t something you can make ahead of time and reheat because they just don’t keep. They tend to get sort of soggy within an hour.

⇆


If for some reason you have leftover chickpeas, feel free to toss them into salads the next day—they’ll be a little more dense and chewy than their air fried counterparts the day before, but flavorful nonetheless.


Crispy Air Fryer Chickpeas



  • DON’T DOUBLE THE RECIPE



    I also wouldn’t advise doubling the recipe—you’ll mess with perfection.


    Just make a second batch, and vary the seasonings if you like. I’ve offered a few suggestions here.


    DRY THE CHICKPEAS THOROUGHLY



    When you rinse the chickpeas, feel free to send them through a salad spinner—just know you might end up with a few running out of the bottom, depending on the design of your spinner. (Mine has drainage holes that are larger than the spinner insert holes, but I digress…)⇆


    Doing this step removes excess water. Regardless of whether you use the spinner, spread the chickpeas out on a clean dish towel or several paper towels to absorb excess moisture. You want them to be as dry as possible so they will absorb the little bit of oil you’ll put on them and so that they get as crispy as possible in the air fryer.


    If any skins come off the chickpeas during this step, just discard them.


    Crispy Air Fryer Chickpeas



  • MORE WAYS TO FLAVOR YOUR CHICKPEAS



    Because I am kind of obsessed with za’atar, that’s what I used for these chickpeas. If you’ve never had za’atar, it’s a spice blend found commonly in Middle Eastern cuisine comprised of oregano, thyme, marjoram, sumac, and sesame seeds. As you might expect, it suits the chickpeas exceedingly well.


    But I’ve offered a few suggestions for other flavor profiles in the recipe below, including a spicy mix, a French mix, and an Italian mix. Which one will you try?



Comments

Post a Comment

Popular posts from this blog

Decoding the American Economic Ecosystem: Policies, Trends, and Global Impacts

  Introduction: Embark on a journey through the labyrinth of the American economic landscape, where policies, trends, and global interconnections converge to shape one of the world's most influential economies. In this exploration, we'll delve into the intricacies of the systems that underpin America's economic prowess, examining key policies and their far-reaching impacts. Dynamic Capitalism: At the core of the American economic system lies a dynamic form of capitalism that thrives on innovation and competition. The free-market ethos empowers businesses to flourish, fostering an environment where entrepreneurial spirit and risk-taking are celebrated. Government Stewardship: Contrary to unfettered capitalism, the U.S. employs a system of checks and balances through government intervention. Regulatory bodies such as the Environmental Protection Agency (EPA), Occupational Safety and Health Administration (OSHA), and the Federal Trade Commission (FTC) play pivotal roles in s
Read more

Asian Chicken Wraps With Thai Peanut Sauce

Image
PEANUT CHICKEN WRAP RECIPE These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps. WHY I LOVE THESE ASIAN CHICKEN WRAPS A few years ago, I was working at this restaurant in Green Bay and they added these amazing Asian chicken wraps to their menu. They had a delicious peanut-y sauce that was just spicy enough to burn a little. And they’re loaded with cilantro, which means I automatically love them. I ate them everyday for lunch when I worked and I would sometimes get one to go before I left at night. It turns out that they don’t even have it on their menu anymore anyway, but, thankfully, they’re super easy to make at home so I can have them whenever I want now. ⇆ Make the peanut sauce This step is optional. I’v
Read more

These Are The Delicious Pinoy Dishes Your Moms Cook Best

Image
INGREDIENTS ¼ kg pork shoulder (kasim), sliced 2 sachets 8g maggi 2 tbsp all purpose flour 1 cup vegetable oil 2 cloves garlic, minced 1 pc small red onion, large diced ¼ cup pineapple chunks, drained ½ pc small red bell pepper, large diced ½ pc green bell pepper, large diced 2 tbsp vinegar 2 tbsp sugar ½ cup water 2 tbsp banana catsup 1 tbsp cornstarch, dissolved in 2 tbsp water ⇆ Step 1 Season pork with ½ , coat with flour and fry in oil. Remove and set aside. Step 2 Remove oil from the pan leaving 2 tbsp and sauté garlic, pineapple and bell peppers. Add vinegar, sugar, water and banana catsup. Season with remaining 1 ½ sachets of . Stir in cornstarch and water mixture to thicken sauce. Step 3 Add pork and cook for another minute. Transfer into a serving plate and serve.
Read more