Air Fryer Buffalo Ranch Chickpeas Recipes

AIR FRYER RANCH CHICKPEAS

Steps:

• Preheat a 6-quart air fryer to 375˚ F. Toss the chickpeas with the olive oil and 1/4 teaspoon salt. Add to the air fryer basket in an even layer and cook, tossing occasionally, until crisp and golden, 20 to 22 minutes.
• Remove the warm chickpeas to a bowl and toss with the ranch seasoning.

RANCH AIR FRYER CHICKPEAS

Steps:

• Open the can of chickpeas and pour off the liquid.
• After you drain the chickpeas, pour them into the basket of your air fryer. Shake it around to make sure they are in a single layer and as spread out as possible.
• Air fry them at 375 degrees F for 15 minutes, shaking the basket halfway through (after approximately 7 or at minutes).
• Pour them into a medium-size bowl and drizzle them with olive oil. Sprinkle the ranch dressing mix over them and stir to make sure they're all coated.
• Put them back in the air fryer at 350 degrees F for 2 minutes.
• They should be crispy. If not, return them to the air fryer for 1 minute at a time, until you get the crispness you want.

CRISPY BUFFALO CHICKPEAS

Steps:

• Preheat the oven to 350 degrees F.
• Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
• Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
• Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
• Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.

AIR FRYER BUFFALO RANCH CHICKPEAS

Steps:

• Start by draining your can of chickpeas and then use a kitchen towel and dry the chickpeas.
• Add the dried chickpeas to a medium-sized mixing bowl.
• Add your hot sauce and Ranch seasoning mix, mix well.
• Add your chickpeas to the air fryer basket or spread them over the air fryer tray.
• Set the timer for 6 minutes, at 375 degrees F., air fryer setting. After 6 minutes, shake the basket or the tray, then add another 6 minutes.
• Plate, serve and enjoy!