{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Air-fryer crispy chickpeas",
 "description": "A crunchy chickpea snack for the trail or the desk, made in the air fryer or the oven, with about 230 mg sodium a serving.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "3 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "1½ cups no-salt-added canned chickpeas, drained and rinsed",
  "2 tsp olive oil",
  "1 tsp smoked paprika",
  "1 tsp chili powder",
  "½ tsp ground cumin",
  "¼ tsp garlic powder",
  "¼ tsp salt",
  "1½ tsp lime juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Drain and rinse the chickpeas. Spread them on a clean kitchen towel, lay a second towel on top and pat until they look dry. Rub off any loose skins and let them sit 5 minutes. Wet beans steam instead of crisp."
  },
  {
   "@type": "HowToStep",
   "text": "In a bowl, toss the dry chickpeas with the olive oil, then the smoked paprika, chili powder, cumin, garlic powder and salt, until every bean has a thin coat. Keep the lime juice aside for the end."
  },
  {
   "@type": "HowToStep",
   "text": "Air fryer: heat to 400 °F. Spread the chickpeas in one layer in the basket, no oil on the basket. Cook for 12 to 15 minutes and give the basket a good shake every 4 minutes. Cook a double batch in two rounds; a crowded basket stays soft."
  },
  {
   "@type": "HowToStep",
   "text": "Oven: heat to 400 °F with a rack in the middle. Spread the chickpeas in one layer on a rimmed sheet pan. Roast 25 to 30 minutes, shaking the pan every 10 minutes. Oven heat is not changed by altitude, so the sea-level time works at 5,300 ft."
  },
  {
   "@type": "HowToStep",
   "text": "They are done when they rattle on the pan or basket and the outside is deep golden and hard to the fingernail. A few will still be soft in the middle; they firm up as they cool."
  },
  {
   "@type": "HowToStep",
   "text": "Pull them out and toss at once with the lime juice. Let them cool on the pan 10 minutes; they get crunchier as they cool. They are at their best the day they are made."
  },
  {
   "@type": "HowToStep",
   "text": "Once cool, keep them in a jar with the lid left loose, on the counter, and eat them within 2 days. A tight lid or the fridge makes them chewy."
  }
 ],
 "imageAlt": "Crispy chickpeas, deep golden, coated with smoked paprika and chili powder, in a small bowl",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 3",
  "calories": "169 kcal",
  "proteinContent": "7.6 g",
  "carbohydrateContent": "23.9 g",
  "fatContent": "5.4 g",
  "saturatedFatContent": "0.7 g",
  "sugarContent": "4.1 g",
  "sodiumContent": "227 mg",
  "fiberContent": "6.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/air-fryer-chickpeas.jpg",
 "url": "https://asharedpalate.com/air-fryer-chickpeas"
}