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Crispy Chickpeas
Quickly transform a plain can of chickpeas into a crispy snack.
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. Set the temperature to 350°F (180°C) and AirFry for 15 minutes, until
chickpeas are fragrant and lightly browned. 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
Mexican Street Corn
You’ll quickly know why this typical Mexican street food is all the rage.
Makes 6 servings
3 ears of corn, husked and halved
Olive oil for spraying
2 tablespoons (30 ml) unsalted butter, softened
2 tablespoons (30 ml) mayonnaise
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.
2. Place the AirFryer Basket onto the Baking Pan. Lightly spray each
cob half all over with olive oil and arrange the halves into the
AirFryer Basket. Set the temperature to 400°F (200°C) and AirFry for
10 minutes, turning occasionally, until some browning occurs on all
sides.
3. Use a pastry brush or butter knife to spread 1 teaspoon (5 ml) of the
butter mixture onto each cob half. Coat each thoroughly with
2 teaspoons (10 ml) of the crumbled cheese. To finish, sprinkle with
ground chile powder and garnish with cilantro. Serve with lime
wedges.
Nutritional information per serving of Mexican Street Corn:
Calories 112 (44% from fat) • carb. 14g • pro. 3g • fat 6g • sat. fat 3g • chol. 11mg
sod. 96mg • calc. 42mg • fiber 1g
Chicken Nuggets
Kids of all ages will love this homemade version of the frozen standby.
Makes about 4 servings
¾ cup (175 ml) unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups (375 ml) panko breadcrumbs
¾ teaspoon (3.75 ml) kosher salt, divided
¾ teaspoon (3.75 ml) freshly ground black pepper, divided
1 pound (454 g) thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch (3.75 cm) pieces
Olive oil, for spraying
Nonstick cooking spray
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
2. Put the flour, eggs and panko into individual containers large enough
for dipping the chicken. Add a pinch each of the salt and pepper to
the panko; stir to combine.
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