Crispy chickpeas

Mary Larson

Crispy Crunchy BBQ Chickpeas

1 can chickpeas (drained, rinsed, patted dry)

2 tsp smoked paprika

2 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

¼ tsp cumin

1 tbs coconut aminos (or soy sauce or tamari)

Splash of hot sauce

Sprinkle of salt

subheading: FOR THE AIR FRYER:

Mix together dry ingredients in a bowl. Add the coconut aminos and hot sauce to the chickpeas until coated. Pour your dry ingredients into the chickpeas and mix. Put your chickpeas in the air fryer basket and shake so they’re evenly distributed. Set the air fryer to 400 for about 12 min. Shake the basket halfway through cooking time. Once finished, remove from the air fryer and enjoy! *You can adjust cook times and seasonings based on your preference. Mix together dry ingredients in a bowl. Add the coconut aminos and hot sauce to the chickpeas until coated. Pour your dry ingredients into the chickpeas and mix. Put your chickpeas in the air fryer basket and shake so they’re evenly distributed. Set the air fryer to 400 for about 12 min. Shake the basket halfway through cooking time. Once finished, remove from the air fryer and enjoy! *You can adjust cook times and seasonings based on your preference.

subheading: FOR THE OVEN:

Set the oven to 400. Add your plain chickpeas to a pan with parchment paper and bake for about 20 minutes to dry them out. Then add all other ingredients to your chickpeas and mix together. Put back on the baking pan and in the oven for about 10 min.

note: You can adjust cook times and seasonings based on your preference!

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