Air Fryer Salt and Vinegar Chickpeas

1. Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.

2. Drain chickpeas, removing any loose skins.

3. Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.

4. Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

Cook's Notes:

The longer the chickpeas sit in the vinegar, the better.

These tend not to keep well. If needed, store in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them in the air fryer for 1 minute.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.