Recipes

Spicy Crispy Chickpeas Recipe

Atkins Spicy Crispy Chickpeas
8.3g
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 15 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.3g

Protein

2.1g

Fat

2g

Fiber

68.4cal

Calories

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INGREDIENTS

  • 1 1/2 cup Chickpeas (Garbanzo Beans), canned
  • 1 tablespoon Ghee
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Garlic Powder
  • 0 1/4 teaspoon Chili powder
  • 0 1/4 teaspoon Chipotle Chili Powder

DIRECTIONS

  1. Heat air fryer to 390°F for 3 minutes.
  2. Using a fine mesh sieve, drain and rinse the chickpeas. Use a clean kitchen towel to gently rub/pat chickpeas dry, removing any skins that come off. Place chickpeas in a small bowl and toss with ghee and salt. Cook in air fryer for 6 minutes, pause and shake the bowl, cook for another 6 minutes, pause and shake the bowl, and finish cooking for 3 minutes. Chickpeas will be golden brown in color.
  3. Remove chickpeas to a small bowl, sprinkle with spices and toss to evenly coat. These are best eaten fresh, but can be stored in an open container at room temperature for up to 3 days. Each serving is 2 tablespoons of crispy chickpeas.
Note: to make these in an oven, preheat to 350°F and cook for 20-25 minutes, shaking the pan at least once midway through cooking.
 

Cooking Tip

For extra crispy chickpeas, remove all the skins after rinsing and drying the chickpeas.

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