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| Air Fryer Salt and Vinegar Chickpeas |
"This addictive little snack is certain to disappear quick, so that you would possibly want to make two batches! These are exceptional served immediately."
Ingredients :
- 1 (15 ounce) can chickpeas, tired and rinsed
- 1 cup white vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions :
| Prep : 5M | Cook : 2M | Ready in : 50M |
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- Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from warmness. Let stand for half-hour.
- Drain chickpeas, casting off any loose skins.
- Preheat an air fryer to 390 tiers F (198 ranges C). Spread chickpeas lightly inside the basket. Cook till dried out, about four minutes.
- Transfer chickpeas right into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook dinner, shaking basket every 2 to three mins, until gently browned, about eight mins. Serve at once.
Notes :
- The longer the chickpeas sit inside the vinegar, the higher.
- These tend no longer to maintain nicely. If needed, keep in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them within the air fryer for 1 minute.
- Nutrition statistics for this recipe includes the overall amount of vinegar. The real quantity of vinegar ate up will vary.
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