-
-
My review
Air Fryer Salt and Vinegar Chickpeas
513
France C.
"This addictive little snack is sure to disappear quickly, so you might want to make two batches! These are best served immediately."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 229Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
8/18/2018
Plan on doubling this recipe to save yourself an extra trip to the store. They will disappear very quickly. They are that good. These are a must try if you are a fan of the salt and vinegar flav...