Eosinophilic Esophagitis Friendly Air Fryer Roasted Chickpeas
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ 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 dry with additional paper towels, then let them air-dry for 5 minutes until the surface feels dry to the touch — the drier the chickpeas, the crispier the result.
- 2
Transfer the dried chickpeas to a mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the smoked paprika, garlic powder, cumin, onion powder, cayenne (if using), and salt, then toss again until every chickpea is coated in the spice mixture.
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