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Crispy Chickpeas
Quickly transform a plain can of chickpeas into a crispy snack.
Makes about 6 servings
1 can (15.5 ounces [439 g]) chickpeas, drained and blotted dry,
about 1½ cups (375 ml)
Olive oil, for spraying
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) ground cumin
Pinch freshly ground black pepper
1. Place the AirFryer Basket onto the Baking Pan. Put the chickpeas
into the basket and spray liberally with oil. Sprinkle with the salt,
cumin and pepper.
2. Put into the AirFryer and set to AirFry at 350°F (180°C). Cook the
chickpeas until they are fragrant and lightly browned, about 10 to
12 minutes. Serve immediately.
Nutritional information per serving (¼ cup [60 ml]):
Calories 75 (13% from fat) • carb. 14g • pro. 3g • fat 1g • sat. fat 0g
chol. 0mg • sod. 275mg • calc. 20mg • fiber 3g
Buffalo Cauliflower
A healthy and simple snack to satisfy that savoury and crunchy craving.
Makes about 4 servings
Nonstick cooking spray
1 small head cauliflower, about 1½ pounds (680 g)
or 6 cups (1.5 L) of florets
2 teaspoons (10 ml) olive oil
½ teaspoon (2.5 ml) kosher salt
1 tablespoon (15 ml) unsalted butter
1 tablespoon (15 ml) vinegar-based red hot sauce
1. Spray the AirFry basket with nonstick cooking spray and fit into the
Baking Pan.
2. Cut cauliflower into small, individual florets. Toss with the olive oil
and salt and place into basket in a single layer.
3. Put into the AirFryer and set to AirFry at 300°F (150°C). Allow to
cook until the cauliflower is browned and crispy on the outside,
about 25 minutes.
4. While cauliflower is cooking, melt the butter and mix together well
with the hot sauce.
5. When the cauliflower is fully cooked, remove from the oven and
transfer to a shallow mixing bowl. Toss to taste with the hot sauce/
butter mixture. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 62 (73% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 2g
chol. 8mg • sod. 309mg • calc. 15mg • fiber 1g
Mexican Street Corn
You’ll quickly know why this typical Mexican street food is all the rage.
Makes 6 servings
2 tablespoons (30 ml) unsalted butter, softened
2 tablespoons (30 ml) mayonnaise
3 ears of corn, husked and halved
Olive oil for spraying
¼ cup (60 ml) crumbled queso cotija, queso fresco,
or feta cheese
Dried ground chile, such as piquín or ancho, to taste
¼ cup (60 ml) chopped fresh cilantro
Lime wedges
1. In a small bowl, mix together the softened butter and mayonnaise
until blended; reserve.
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