Crispy Dilly Chickpeas
If you have ever had those oyster crackers seasoned with dill as a kid, you know where I'm going with this one! Crispy on the outside and soft on the inside, these dill-seasoned chickpeas are a great snack or used as croutons in a salad!
Ingredients
Setup
1 14 ounce can of chickpeas (try to find a BPA-free lined can)
2 tablespoon dried dill
Pinch of salt, optional
Directions
OVEN RECIPE
Preheat your oven to 375 and line a baking sheet with parchment paper.
Drain the chickpeas, but don't rinse them off. Transfer the chickpeas to a mixing bowl, add the dill and salt, if using. Mix well and transfer to the baking sheet.
Bake for 40 minutes, shaking the pan every 15 minutes.
Allow to cool and enjoy!
AIR FRY RECIPE
Drain the chickpeas and retain the liquid.
Add chickpeas to the airfryer and spread them out so that they don’t overlap. This cooking step is to dry out the chickpeas before seasoning.
Set the air fryer temperature to 390°F and the time to 10 minutes. Shake to redistribute the beans halfway through.
Remove the beans and place them in a bowl. Add 1 tablespoon of the bean liquid and toss to coat. Add half of the dill and place back into the air fryer. Cook for another 8-10 minutes.
Test to make sure they are as crunchy as desired. If not, allow it to cook a little longer. Air fryer cooking temperatures vary.
Once completely cooked, add the other half of the dill, mix around in a bowl to coat well, and serve.
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