Ingredients:
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 Tbs. olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 tsp. kosher salt, plus more, to taste
- Pinch of cayenne pepper
Directions:
Preheat a Philips air fryer to 390°F (199°C).
In a bowl, stir together the chickpeas, olive oil, paprika, cumin, the 1 tsp. salt and the cayenne.
Working in batches, place the chickpeas in the fry basket and insert into the air fryer. Cook until the chickpeas are crisp, 8 to 10 minutes, shaking the basket halfway through cooking.
Transfer the chickpeas to a bowl and adjust the seasoning with salt. Serve warm or at room temperature. Serves 2 to 4.
Williams-Sonoma Test Kitchen
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$49.95
Rated 4 out of
5
by
TerrySimpsonMD from
Needs a bit more time
The taste is good, but needs a touch more time in the fryer. I love the fryer - it works great - so instead of 10 minutes, go for 12-14. Test them as you go. For a final bit - ponce done, grate some Parmesan cheese on top
Date published: 2017-02-04