Crispy Roasted Chickpeas
A short home-style guide to Crispy Roasted Chickpeas, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chickpeas (Chanay)No chickpeas? Use rajma or boiled lobia.
In the oven
- Drain boiled chickpeas, pat completely dry and toss with a little oil, salt and red chilli.
- Roast in the oven at 200°C for 30 to 35 minutes, shaking the tray now and then, until crunchy.
- Toss with chaat masala while hot.
In the air fryer (about 25 min)
- Drain boiled chickpeas, pat completely dry and toss with a little oil, salt and red chilli.
- Air fry at 200°C for 15 to 18 minutes, shaking every 5 minutes, until crunchy.
- Toss with chaat masala while hot.
Air fryer tip: They get crunchier as they cool. Eat them the same day.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.