Spiced crispy pitta chips and chickpeas
Use your air-fryer to whip up a healthy and delicious snack or light lunch of pitta chips with crispy chickpeas and hummus. They are also great as nibbles if you have friends coming round.
Each serving provides 305 kcal, 8.8g protein, 28.8g carbohydrate (of which 1.5g sugars), 16g fat (of which 2.2g saturates), 5.1g fibre and 0.38g salt.
Ingredients
- ½ x 400g tin chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 pitta bread
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic granules
- salt and freshly ground black pepper, to taste
- hummus, to serve
Method
Preheat the air fryer to 195C.
Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins.
In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper.
Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking.
Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart.
Add the remaining olive oil to the mixing bowl, along with the pieces of pitta.
When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer.
Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting.
Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus.
Recipe Tips
Feel free to use the recipe as a guide and swap in whatever spices you prefer for this recipe.
The remaining half a tin of chickpeas is the perfect amount for making a small batch of hummus.