Spicy Crispy Chickpeas
8.3g
Net Carbs
2.3g
Protein
2.1g
Fat
2.0g
Fiber
68
Calories
Cooking tip: For extra crispy chickpeas, remove all the skins after rinsing and drying the chickpeas.
Ingredients:
- 1/4 teaspoon Chipotle Chili Powder
- 1 1/2 cups Chickpeas (Garbanzo Beans), canned
- 1 tablespoon Ghee
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chili powder
- 3/4 teaspoon Salt
Directions:
- Heat air fryer to 390°F for 3 minutes.
- Using a fine mesh sieve, drain and rinse the chickpeas. Use a clean kitchen towel to gently rub/pat chickpeas dry, removing any skins that come off. Place chickpeas in a small bowl and toss with ghee and salt. Cook in air fryer for 6 minutes, pause and shake the bowl, cook for another 6 minutes, pause and shake the bowl, and finish cooking for 3 minutes. Chickpeas will be golden brown in color.
- Remove chickpeas to a small bowl, sprinkle with spices and toss to evenly coat. These are best eaten fresh, but can be stored in an open container at room temperature for up to 3 days. Each serving is 2 tablespoons of crispy chickpeas.
Note: to make these in an oven, preheat to 350°F and cook for 20-25 minutes, shaking the pan at least once midway through cooking.
