These crispy air-fried chickpeas are crunchy, salty, and totally addictive!
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Why You’ll Love Them:
- Crispy & Flavorful – Light, golden, and perfectly crunchy.
- Zero-Waste Cooking – A clever way to use up vegetable peelings.
- Quick & Easy – Ready in under 15 minutes..
Ingredients:
- Peelings from 2 carrots & 2 parsnips (washed & dried)
- Spray oil (light, even coating)
- ½ tsp Oregano
- 1 tsp salt (or to taste)
Prepping & Cooking Time:
Prep Time: 5 minutes
Cook Time: 8-12 minutes
Total Time: 15 minutes
Instructions:
1 Prep the Peelings:
Wash and dry your carrot and parsnip peels well.Lightly spray with oil for crispiness.Toss with dried oregano.
2 Air Fry to Perfection:
Preheat the air fryer to 375°F (180°C).Spread peelings in a single layer (avoid overcrowding).Cook for 8-12 minutes, shaking halfway through, until golden and crisp.
3 Serve & Enjoy:
Sprinkle over your soup for a crunchy, flavorful finish. Enjoy as a snack or salad topping!
Serving Suggestions:
- Dipping Platter: Serve with a small bowl of garlic yogurt dip, hummus, or a spiced aioli for extra flavor.
- Salad Topper: Sprinkle over a fresh green salad to add texture and a hint of earthiness.
- Soup Garnish: Use as a crispy topping for creamy soups like butternut squash, tomato, or potato leek soup.
- Side for Sandwiches or Wraps: Serve alongside a sandwich or wrap for a nutritious, crunchy alternative to chips.
- Snack on the Go: Pack them in an airtight container for a quick, healthy snack.
Pro Tips:
- Thorough Drying is Key – After washing the peelings, pat them completely dry with a clean kitchen towel or paper towel. Excess moisture will cause them to steam instead of crisp up.
- Toss for Even Coating – Instead of spraying directly, place the peelings in a bowl, lightly spray the oil, and toss to ensure an even, light coating. Too much oil can make them soggy.
- Use a Single Layer – Spread the peelings out in a single layer on a baking tray, avoiding overlap. Crowding can lead to uneven cooking.
- Check for Doneness – Chips can go from crispy to burnt quickly, so keep an eye on them in the last few minutes. They should be golden and crisp, not dark brown.
- Let Them Cool – Once out of the oven, allow them to cool for a couple of minutes. They crisp up further as they cool.
FAQs:
Can I use other vegetable peels for this recipe?
Yes!
You can experiment with potato, sweet potato, or beet peels. Just ensure they are washed and dried properly before baking for the best crispiness.
How do I prevent the peels from becoming soggy instead of crispy?
Make sure the peels are completely dry before adding oil and seasoning. Also, spread them in a single layer on the baking sheet to allow even airflow and crisping.
Easy Crispy Root Garnish
Ingredients
- 2 pcs Peelings from 2 carrots & 2 parsnips (washed & dried)
- Spray oil (light, even coating)
- 1/2 tsp Oregano
- 1 tsp salt (or to taste)
Instructions
- Prep the Peelings:Wash and dry your carrot and parsnip peels well. Lightly spray with oil for crispiness.Toss with dried Oregano
- Air Fry to Perfection:Preheat the air fryerto 375°F (180°C).Spread peelings in a single layer (avoid overcrowding).Cook for 8-12 minutes, shaking halfway through, until golden and crisp
- Serve & Enjoy:Sprinkle over your soup for a crunchy, flavorful finish.Enjoy as a snack or salad topping!
