A crunchy, high-protein snack that’s oil-light, flavor-packed, and air-fryer friendly!
Ingredients:
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Boiled chickpeas – 2 cups
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Salt – to taste
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Red chili powder – 2 tsp
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Black pepper powder – 2 tsp
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Roasted cumin powder – 2 tsp
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Raw mango powder (amchur) – 1 tbsp
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Mint powder – 1 tbsp
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Coriander powder – 1 tbsp
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Olive oil or any neutral oil – 1 tbsp
Instructions:
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Rinse chickpeas under water to remove excess starch.
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Pat dry using paper towels or a clean cloth. This step is key for crispiness.
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In a bowl, combine chickpeas with oil, salt, and all the spices. Mix well to coat evenly.
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Preheat air fryer to 200°C (390°F). Add the chickpeas to the air fryer basket.
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Cook for 15 minutes, shaking the basket every few minutes for even cooking. Start checking around the 10-minute mark to prevent burning.
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Cool completely, then store in an airtight container at room temperature for a few days.
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Enjoy as-is, or sprinkle over salads, chaats, or soups for an added crunch!
Pro Tip:
For extra crispness, let chickpeas dry out for 10–15 mins in open air before seasoning.
