These crispy air-fried chickpeas are crunchy, salty, and totally addictive!
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With customizable spices and a healthy twist, they’re the ultimate healthy comfort snack. Snack on them, toss them on salads, or top off your grain bowls—you really can’t go wrong.
Why You’ll Love Them:
- Healthier than crisps (chips): Let’s be real, store-bought crisps are great, but they often come loaded with unhealthy oils and excess salt. These chickpeas are air-fried with minimal oil, meaning all the crunch with way less guilt.
- Protein-powered satisfaction: Chickpeas bring natural plant-based protein to keep you fuller for longer—whether it’s a mid-afternoon snack or a late-night craving.
- Spice it your way: Smoky paprika, fiery chili, earthy cumin—you decide the flavour profile based on your mood and pantry.
- Cost-effective: A can of chickpeas costs next to nothing compared to fancy crisps (UK) / chips (US). And trust me—these taste better too.
Ingredients:
- 1 can (15 oz) chickpeas, drained, rinsed, and patted completely dry
- 1 tablespoon olive oil (or avocado oil, if you’re feeling fancy)
- A mix of spices: My go-tos: 1 tsp smoked paprika, 1 tsp garlic powder (when I have it), 1/2 tsp cumin, and a pinch of chili powder for heat.Don’t have all of that? No worries—just raid your spice cabinet and throw in what speaks to you.
- Salt and black pepper, to taste
Instructions:
1 Preheat the air fryer to 375°F (190°C).
Set to 375°F (190°C).
2 Drain and dry the chickpeas:
This step is non-negotiable if you want that crunch. Pat them down like you’re prepping them for a spa day.
3 Season the chickpeas:
Toss the chickpeas in a bowl with olive oil, salt, and your spice mix. No need to be precise—just go with your gut and trust that any combo will be delicious.
4 Air fry magic:
Spread the chickpeas out in a single layer in your air fryer basket. Air fry for 12-15 minutes, shaking the basket halfway through. Check for crispiness starting at 12 minutes—they should be golden and crunchy but not burnt.
5 Cool and crunch:
Let them sit for a few minutes. They’ll crisp up even more as they cool (if you can wait that long).
Serving Suggestions:
- Enjoy as a snack.
- Sprinkle over salads for extra crunch.
- Add to grain bowls or soups for texture.
Pro Tips:
- No garlic powder? No worries: These chickpeas love versatility—swap in onion powder, curry powder, or za’atar.
- Got leftovers? Re-crisp them: Store extras in an airtight container at room temp for 2-3 days. If they soften, a quick 2-3 minute air fryer refresher will bring them back to life.
Easy Yellow Thai Noodles with Leftover Chicken
This Thai-inspired peanut noodle stir-fry is a quick and flavorful dish perfect for using up leftover chicken.
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Servings: 2
Ingredients
For the Noodles
- 2 portions of noodles (rice or egg noodles work best)
- 1 full kettle of boiling water
- 1/4 tsp salt
For the Sauce
- 1 tbsp peanut butter (smooth or crunchy)
- 1 tbsp soy sauce
- 1 tsp sugar
- Boiled water (see pantry for exact amount)
For the Stir-Fry
- 1 small head broccoli (cut into small florets)
- 100 g green beans (trimmed and halved)
- 1 pepper (sliced into thin strips)
- 1 cup leftover cooked chicken (shredded)
- 1 tbsp yellow Thai style paste
- 1 tsp Thai style spice blend
- 1 lime (cut into wedges)
- 25 g peanuts (roughly chopped or crushed)
- Oil (for frying)
- Salt and pepper (to taste)
Instructions
- Cook the NoodlesBoil a full kettle—you’ll need this for both the noodles and the sauce.Pour some of the boiled water into a measuring jug for the sauce (check your pantry for the exact amount).Pour the remaining water into a medium saucepan, add ¼ tsp salt, and bring back to a boil.Add the noodles and cook for 4 minutes (or follow package instructions) until just tender.Drain the noodles in a sieve and immediately run them under cold water—this stops them from sticking together.
- Make the Peanut SauceIn a small bowl, mix together:Peanut butterSoy sauceKetjap manisSugarBoiled water (from earlier)Stir well until the mixture is completely smooth. (TIP: If your peanut butter is stiff, place the jar in a bowl of hot water for 1 minute.)
- Stir-Fry the Veggies & ChickenHeat a drizzle of oil in a large frying pan or wok over high heat.Once hot, add the broccoli, green beans, and green pepper. Stir-fry for 6-7 minutes, tossing frequently, until slightly softened but still crisp. Season with a little salt and pepper.While the veggies cook, chop or crush the peanuts using a knife or rolling pin.Add the shredded leftover chicken to the pan and stir for 1-2 minutes until warmed through.
- Bring in the FlavorLower the heat to medium, then stir in:Yellow Thai style pasteThai style spice blendCook for 1 minute, stirring constantly, until the spices become fragrant.Pour in the peanut sauce mixture and let it simmer for 2-3 minutes, stirring occasionally. It should slightly thicken and coat everything nicely.
- Combine & ServeAdd the cooked noodles to the pan and toss everything together for 1-2 minutes, ensuring the sauce coats every strand. (If it looks too thick, add a splash of water to loosen it up!)Squeeze in half of the lime juice, then remove from heat.Taste test! Adjust with more salt, pepper, or lime juice if needed.Divide into bowls, sprinkle over the chopped peanuts, and serve with the remaining lime wedges on the side.
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This recipe is super-duper. Thank you, and keep up the good work matey! <3
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