13
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 .
