Ingredients
- 1 ½ cups cooked chickpeas drained and rinsed
- 1-2 Tbsp avocado oil
- 1 tsp Himalayan pink sea salt
- 1 tsp chili powder
- 1 tsp garlic powder
- ¼ - ½ tsp ground cumin
Instructions
OVEN METHOD:
- Preheat oven to 400° and line a large baking sheet with parchment paper
- Spread chickpeas on a kitchen towel or paper towels and pat them dry (this is particularly important when oven roasting). Remove any loose skins.
- Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and spices.
- Roast chickpeas for 20 minutes or until crispy. Ovens can vary. If your chickpeas are not crisp, continue to roast until they are.
AIR FRYER METHOD:
- Follow directions for OVEN METHOD to prepare the chickpeas but for the air fryer, there is no need to pat them dry.
- Preheat air fryer for about 3 minutes.
- In a bowl, gently m ix the oil, spices, and chickpeas until evenly coated.
- Add chickpeas to the fryer basket and roast 12-15 minutes, stopping to shake the basked a few times during the cooking process. Adjust the time as needed to achieve your desired crispness.
Notes
These are great as a snack or a crunchy topping for a healthy salad.
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