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RECIPES
Air-Fried Chickpea Snacks
15 oz. can chickpeas, drained
¼ tsp. ground coriander
2 Tbsp. apple cider vinegar
½ tsp. ground cumin
1 Tbsp. olive oil
½ tsp. garlic powder
1 tsp. curry powder
2–3 shakes red pepper flakes
½ tsp. ground turmeric
½ tsp. kosher salt
1. Rinse the chickpeas, then toss them in a bowl with the vinegar and oil.
2. Gently stir in the remaining ingredients.
3. Place the chickpeas in a single layer on the perforated pan.
4. Cook at 400° F on tall rack for 20 minutes, stirring at 10 minutes.
5. Stir again, and cook for another 5–10 minutes, watching closely so the
chickpeas do not burn.
6. Cool completely on a plate or in a bowl before serving.
Serves 3–4
Loaded Smashed Potatoes
8 small–medium potatoes (about 2½ lbs.) sour cream
1 Tbsp. olive oil
2 green onions, chopped
6 strips of bacon, cooked and crumbled
salt & pepper
1 cup cheddar cheese, shredded
1. Wash the potatoes and poke each one several times with a fork.
2. Place the potatoes on the tall rack and cook at 450o
F for 30 minutes.
3. Place the cooked potatoes on the air fryer pan and carefully smash them
using the back of a spatula.
4. Drizzle with olive oil, sprinkle on the bacon and cook at 400o
F on the top
rack for about 5 minutes (potatoes and bacon should be getting crispy).
5. Sprinkle on the cheese and serve with sour cream and green onions. Salt
& pepper, to taste.
Serves 4–6
