Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This addictive little snack is sure to disappear quickly, so you might want to make two batches! These are best served immediately.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
30 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.

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  • Drain chickpeas, removing any loose skins.

  • Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.

  • Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

Cook's Notes:

The longer the chickpeas sit in the vinegar, the better.

These tend not to keep well. If needed, store in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them in the air fryer for 1 minute.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.

Nutrition Facts

229 calories; protein 6.9g; carbohydrates 31.7g; fat 8.3g; sodium 858.7mg. Full Nutrition
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