Up your app game with these addictively crunchy chickpeas. The main ingredient of hummus, creamy chickpeas bake into crisp little nuggets in almost no time. These are a great snack substitute for chips thanks to loads of fiber and a good amount of protein. Be gentle when mashing the chickpeas in step 1; you want to press them just enough to get the outer skin to release, instead of mashing them into a paste. If you can’t track down Aleppo pepper, use 1/4 tsp. crushed red pepper flakes. You can make these ahead; they’ll keep about a week in an airtight container.
How to Make It
Gently smash chickpeas with your hands in a medium bowl (do not crush); discard chickpea skins.
Add vinegar and oil to chickpeas, and toss to coat. Add curry powder, turmeric, coriander, cumin, and cinnamon; stir gently to combine.
Place chickpeas in single layer in air fryer basket, and cook at 400°F until crispy, about 15 minutes, shaking chickpeas halfway through cooking.
Transfer chickpeas to a bowl. Sprinkle with salt, Aleppo pepper, and cilantro; toss to coat.