All the Christmas in July talk had me craving my Chistmas snacks. For the last several Christmases my friend Kena has gifted us a large bag of her spicy pretzels. They are so good and I look forward to her gift of them every year (are you reading this Kena?)! They have the perfect combination of a salty crunch with a bit of spice to them. The ONLY negative is that the pretzel recipe has a pretty significant about of oil in the ingredients. I am a snacker, and often find myself looking for something to munch on. These chickpeas satisfy my craving for that spicy crunch, but keep the snack on the healthier side – and they let me keep looking forward to Kena’s Christmas pretzels! ~Tracy
- 1 15 oz. can chickpeas, drained and rinsed (I used Bush’s Organic Garbanzo Beans)
- ½ tsp. garlic salt
- ¼ tsp. lemon pepper
- ½ tsp. red cayenne pepper
- ¼ tsp. onion powder
- 1 T. powdered ranch dressing mix
- dash salt
- dash black pepper
- Canola oil cooking spray
Spread chickpeas evenly in one flat layer on paper towels. Allow them to dry on the kitchen counter for three to four hours, rolling them occasionally so that they evenly dry on all sides.
Lightly spray chickpeas with canola oil cooking spray. Roll them around and lightly spray again making an effort to coat them lightly, but evenly.
In a large zip style baggie, combine all dry ingredients and shake to combine well. Add the sprayed chickpeas to the bag, seal, and gently shake to coat the chickpeas with the spice mixture.
Place chickpeas in the basket of air fryer and cook on 340 for 14-16 minutes. You can click here for the link to my air fryer.
Air fryers vary in power, so begin to check the chickpeas at about the 14 minute mark for the desired crispiness. My family likes them very crispy, but I don’t mind them with a little softness in the center. You can experiment with what you like.
Chickpeas are ZERO WW points! Some may argue that with the cooking spray these should be counted on WW, but per serving I’m not going to count the negligible amount.