Air-Fryer Spiced Chickpeas

Why it works

A crunchy snack with fibre and protein instead of the refined starch and seed oil in crisps. Drying the chickpeas thoroughly before they cook is the single thing that decides whether they go crisp or leathery.

Ingredients

• 1 can (400 g) chickpeas, drained
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Method

1. Tip the drained chickpeas onto a clean tea towel and roll them around to dry. Pick off any loose skins that come away - they burn.
2. Put the dried chickpeas in a bowl with the olive oil and toss to coat. Add the paprika, cumin, garlic powder and salt only now, after the oil, so the spices stick rather than scorch.
3. For the air fryer: cook at 200C for 12-15 minutes, shaking the basket twice, until deep golden and rattly.
4. For the oven: spread on a tray and roast at 220C (200C fan) for 25-30 minutes, shaking twice.
5. Tip onto a plate and cool for 10 minutes - they crisp up further as they cool. Store in a loosely covered jar and eat within 3 days.

Swaps

Swap the spice mix for curry powder, or for lemon zest and dried oregano.