Harissa Air Fried Chick Peas

This uses a fiery hot spice from North Africa. If you want something tamer, you could use just paprika.

Big thanks to my life-long buddy Chip Gorman whose comment on my earlier air-fried chick pea snack led to the discovery of Harissa, which has become the basis of so many great meals. I get mine on Amazon.

Simple recipe. I drain, rinse and clean (remove the skins) two cans of chick peas. I roll them out on a kitchen towel to dry and remove the rest of the skins.

I throw these into a bowl with a little olive or avocado oil and coat them with the Harissa Seasoning.

These go into the air fryer for 20 minutes, then I rotate the trays and do a few more minutes, or until they are crunchy all the way through. No mushy-ness.

Place these in a bowl, add some more seasoning. Add whatever you like here, more salt, garlic powder, black pepper. Toss in the covered bowl and server. Work it to taste.

With 5 minutes worth of effort (other than cooking) you have a snack FAR better than popcorn. I keep these on my counter and graze on them through the week. Sometimes I dust with a little more seasoning to fit the moment.