Eosinophilic Esophagitis Friendly Air Fryer Crispy Chickpeas
Total time30 min
Prep time10 min
Cook time20 min
4.7(13)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
Instructions
- 1
Spread the drained and rinsed chickpeas in a single layer on a clean kitchen towel or several layers of paper towels. Pat the tops firmly with more paper towels and let them sit for 5 minutes, until the skins are as dry as possible. Remove any loose skins that come off easily.
- 2
Preheat the air fryer to 400°F (205°C) for 3 minutes.
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