Spicy Crispy Chickpeas Recipe
![Atkins Spicy Crispy Chickpeas](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/c6a649ac0d3b70976c472858d69745f8_ff5edcfc-2402-4311-927b-a86cf36a2579.jpg)
8.3g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 15 Minutes
Phase: Phase 4
Difficulty: Moderate
Style:Mexican
Cook Time: 15 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.3g
Protein
2.1g
Fat
2g
Fiber
68.4cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 1/2 cup Chickpeas (Garbanzo Beans), canned
-
1 tablespoon Ghee
-
0 3/4 tsp Salt
-
0 1/2 tsp Garlic Powder
-
0 1/4 teaspoon Chili powder
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0 1/4 teaspoon Chipotle Chili Powder
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.
Cooking Tip
For extra crispy chickpeas, remove all the skins after rinsing and drying the chickpeas.