Air-fryer crispy salt and pepper chickpeas
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- Denise Smart
- 4
- Easy
- 5 minutes, plus cooling
- 20 minutes
If you want a wholesome crispy snack, you'll love these air-fryer crispy salt and pepper chickpeas.
Ingredients
- 1 x 400 g can chickpeas, drained and rinsed
- 2 t olive oil
- 1 t sea salt
- 1 t freshly ground black pepper
Cooking Instructions
1. Dry the chickpeas on kitchen paper to remove any excess water, then remove any loose skins.
2. Mix together the oil, salt and pepper in a bowl, add the chickpeas and toss in the mixture to ensure they are evenly coated.
3. Cook in a preheated air fryer at 200°C for 15–20 minutes, shaking the basket occasionally, until crispy. Allow to cool as they will continue to crisp. Serve as a snack or as a salad topper.
Adapted with permission from ‘Green Air Fryer Cookbook” by Denise Smart. It is published by Octopus Publishing and distributed by Jonathan Ball Publishers.
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