Air Fryer Recipe
Crispy Smoked Paprika Chickpeas
These crispy smoked paprika chickpeas are a delightful snack that pairs beautifully with salads or grain bowls. The air fryer is perfect for this recipe as it quickly removes moisture, ensuring a crunchy texture without the need for excessive oil.
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed (about 240g drained)
- 1 tbsp olive oil or rapeseed oil
- 1 tsp smoked paprika
- ¼ tsp hot smoked paprika or cayenne pepper (optional)
- ½ tsp ground cumin
- ¼ tsp garlic granules
- ½ tsp fine sea salt
- ½ tsp cornflour (optional)
- ½ tsp light brown sugar (optional)
- Finely grated lemon zest (optional)
- A small pinch of chipotle chilli powder (optional)
Method
- Drain the chickpeas into a sieve, rinse under cold water until the foam disappears, then shake off as much water as possible.
- Spread the chickpeas over a clean tea towel or several sheets of kitchen paper and pat them dry for 1–2 minutes.
- Preheat the air fryer to 190°C for 3 minutes.
- Put the dried chickpeas into the bare basket and air fry at 190°C for 5 minutes, shaking once after 3 minutes.
- Tip the hot chickpeas into a bowl. Add the oil and toss until lightly glossy, then add the smoked paprika, optional hot paprika or cayenne, cumin, garlic granules, salt, cornflour and brown sugar. Toss for 20–30 seconds.
- Return the chickpeas to the basket in as even a layer as possible. Air fry at 190°C for 8 minutes, shaking the basket well at the 4-minute mark.
- Check the texture. If they still look slightly leathery or shiny, cook for another 2–4 minutes, shaking once.
- For extra crunch, switch the air fryer off, pull the drawer open for 20 seconds to release steam, then close it and leave the chickpeas in the residual heat for 3 minutes.
- Tip onto a plate rather than leaving them in the basket. Taste while warm and add a tiny pinch of salt or lemon zest if you like. Let them cool for 5–10 minutes before judging the final crunch.
Nutrition
Calories: 250
