Super Healthy CRUNCHY SNACK - Better Than Popcorn!

Ingredients

• 2 cups Cooked Chickpeas (drained, well dried; can be from canned or cooked dried chickpeas)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 0.5 tsp Salt (fine sea salt)
• 0.5 tsp Garlic Powder (dehydrated ground garlic; fresh minced garlic can be used instead)
• 1 tsp Smoked Paprika (provides smoky, snack‑like flavor)

Instructions

1. Soak Chickpeas (if using dried)

   Place dried chickpeas in a bowl, cover with plenty of water and let soak for 6–8 hours or overnight. Skip this step if you are using canned chickpeas.

   Time: PT5M

2. Pressure Cook Chickpeas

   Drain the soaked chickpeas, add fresh water to the pressure cooker (just covering them), seal and cook on high pressure for 12 minutes, then allow natural pressure release for 10 minutes. If using canned chickpeas, skip to the drying step.

   Time: PT20M

3. Drain and Dry

   Pour the cooked chickpeas into a colander, shake off excess water, then spread them on a clean kitchen towel or paper towels. Pat dry and let air‑dry for about 5 minutes until the surface feels dry to the touch.

   Time: PT10M

4. Toss with Oil and Seasonings

   Transfer the dried chickpeas to a mixing bowl. Drizzle olive oil over them, then sprinkle salt, garlic powder, and smoked paprika. Toss or stir until every chickpea is evenly coated.

   Time: PT5M

5. Air Fry

   Preheat the air fryer to 360°F. Arrange the seasoned chickpeas in a single layer in the basket (or on a baking sheet if using an oven). Cook for 15 minutes, shaking the basket halfway through (around the 7‑minute mark) to promote even browning.

   Time: PT15M

   Temperature: 360°F

6. Cool and Serve

   Remove the chickpeas from the air fryer and spread them on a wire rack. Let cool for 5 minutes – they will become crispier as they cool. Serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

100

Protein

5g

Carbohydrates

15g

Fat

1.5g

Fiber

3g