Crispy Chickpeas with Paprika and Cumin
Chickpeas turn firm and crunchy in the air fryer, like a salty snack. Paprika and cumin add a warm, spiced flavor without heat.
- Time
- 20 min
- Serving
- 331 kcal
- Ingredients
- ≈ $0.54
- Protein
- 13 g
Ingredients
- 1 Canned chickpeaspack 400 g ≈ $1.20 180 g
- 2 Olive oil 8 ml
- 3 Paprika 2 g
- 4 Cumin 1 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the chickpeas, drain in a sieve, and dry thoroughly with a towel.
Toss the chickpeas with the oil, paprika, cumin, and salt.
Spread the chickpeas in a single layer in the air fryer basket.
Cook at 200 °C for 14–16 minutes, shaking the basket every 5 minutes.
Remove the chickpeas when they are dry on the outside and starting to crunch, then let cool for 3–5 minutes.
Tips
- Why it works
- Dry the chickpeas until the surface looks matte: extra water first steams the beans, and the crust appears later.
- Substitutions
- Replace the olive oil with the same amount of sunflower oil. You can leave out the cumin, the taste will be milder and closer to paprika.
- Common mistakes
- A common mistake is overloading the basket: the chickpeas lie in a heap and stay damp and pale in places after 16 minutes.
- Storing and reheating
- Keep 1–2 days in the fridge uncovered or in a paper bag. Reheat for 3–4 minutes at 180 °C in the air fryer.
- Serve with
- Serve as a snack with unsweetened yogurt, or add a handful to a vegetable salad instead of croutons.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.