Cookin' & Cussin'

Chickpea Snax

Happy Friday errrrrybody!

This blog post is gonna be SHORT & SWEET because it’s (1 of 2) my birthday weekend!

My birthday falls on Wednesday (the 17th) this year so I’m splitting the damn difference & celebrating twice – and there’s nothin’ you can do about it *wink*

I’m a firm believer in doing whatever small things (as many as possible, TBH) to celebrate YOself in YO own way for YO birthday!

So that’s what I’ve been doing – going outside of my comfort zone and trying out new & old family recipes!

Some have worked out (my birthday cake) and some have def not worked out (chick-fil-a- copycat wings) – but hey, that’s all part of the journey that I’m tickled pink to still be on with y’all!

snaaaaax

I wanted to post something fun, quick, easy & simple – perfect to make with kiddos or a quick week-day snack that’s HEALTHY! And trust me, this one is so easy you’ll be making it on repeat!

I’ve been seeing these snacks advertising “Crunchy Chickpeas” in a lil baggie for like, $4 and of course I’m like – nah I can make that at home for less than HALF that price & I can make them whatever flavor I want!

So I did a little research & decided to go for it!

I will warn you and say I’m a little OCD when it comes to my Chickpeas – I want to shell EVERY.SINGLE.ONE.

And aint nobody got time fo dat!

So I have to tell myself “just rinse them, lay them out to dry & LEAVE THE ROOM”

Because I will seriously sit there and painstakingly shell each one….why? who knows, its just something I do but also hate myself for because it takes forever & the jury is still out if it even makes a damn but of difference?!

ANYWAY.

These totally-popable snacks are straight addicting. I don’t know what it is about CRONCHY chickpeas that makes me go ga-ga. Just so damn good!

No preservatives, no dyes, no weird ingredients – literally just Chickpeas, Coconut Oil Spray & whatever seasoning you choose to top them with! – obvi my go-to is dry ranch.

So let’s get to it – this spring snack won’t make itself! (actually it does, the AirFryer does all the work)

Ingredients

• 1 can, 15 Oz Chickpeas, drained & rinsed

• Coconut Oil Spray

• Dry Seasoning of your choice, about 2 TBS

Instructions

Firstly, drain & rinse your entire can of chickpeas well.

If you’re feeling extra frisky you can run these through a mesh strainer & get off as many shells as you want – although I WILL attest, I have noticed NO viable difference between AirFrying these chickpeas with the shells off or on!

Lay your chickpeas out on a paper towel-lined cutting board to dry – top with another paper towel to cover them & absorb more water – lay out for at least 1 hour.

Spray the AirFryer with the Coconut Spray.

Empty all the chickpeas into the AirFryer & spray again to coat.

AirFry at 375 degrees for 15 minutes.

Shake well, spray again with Coconut Spray, sprinkle 1 TBS of your desired seasoning & shake again.

AirFry again at 375 for 5-7 more minutes.

((all AirFryer strengths are different, I surely don’t want these babies to burn!)

Spray for a final time & add the remaining 1 TBS of your desired seasoning and shake again.

Allow to cool about 5 minutes before removing from your AirFryer basket.

ENJOY!

Munch & Crunch

These will be gone quickly – you’ll wonder “did I just eat an entire can of chickpeas?” – the answer is yes, yes you did.

I’ve made these 3 times for my husband and I to try with different seasonings & cook times – we literally cronch on those babies for about 15 minutes and then we’re both like….DA FUQ did we just eat the entire batch?!

Yup. No shame either – just gotta turn around & make another batch while the AirFryer is ret-ta-go!

I hope you’ll come up with your own twist to make my Chickpea Snax. They are surprisingly crave-worthy & curb my cravings for a crunchy, salty snack that’s healthier than the other options!

These would be perfect for a salad topper, mixed in with popcorn & nuts, or even served on a charcuterie board – whatever you decide to do, just eat them & enjoy them!

Happy Pre-Birthday to meeeee & catch y’all next week for my “Post” Birthday recipe! xoxo