Air Fryer Chickpeas

Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!

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In case you haven’t heard, I finally bought an air fryer! After hearing so many wonderful things about them, I just had to try one out for myself. And what’s the first thing I cooked in my air fryer? Crispy air fryer chickpeas! …Because I already had a can of chickpeas on hand, they’re super easy, and I’ll never say no to a delicious crunchy snack. ;)

Overhead view of a bowl of air fryer chickpeas.

What are Air Fried Chickpeas Like?

Air-fried chickpeas are crunchy little snacks with a slightly dense and chewy center. You can season them with just about any seasoning blend you like and, quite honestly, they’re ADDICTIVE. And not only are they high in fiber and protein, these crunchy little chickpeas are also inexpensive, making them a fantastic budget-friendly snack.

Do I Have to Dry the Chickpeas?

If you’re used to roasting chickpeas in the oven, then you probably know that drying the chickpeas really well first is key to getting crispy chickpeas. But with an air fryer, the quickly circulating dry air acts to quickly dry the chickpeas so they can get nice and crispy without taking the extra step ahead of time. That being said, if you do want to take the time to dry them first, your chickpeas will be extra-SUPER crispy.

How to Season Air Fried Chickpeas

We used Everything Bagel Seasoning for these chickpeas because it’s such a tasty all-purpose seasoning, but there are so many different options. Here are some ideas for flavoring your air fryer chickpeas:

Do They Stay Crispy?

Air-fried chickpeas will slowly absorb ambient moisture from the air and get a little soft as they’re left out (similar to a cracker getting stale), so they’re best to eat right away. But if you don’t, you can crisp them back up again by popping them back into the air fryer for 2-3 minutes.

close up side view of air fryer chickpeas.
Close up overhead view of a bowl full of air fryer chickpeas with a spoon.

Air Fryer Chickpeas

Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!
Course Snack
Cuisine American
Total Cost $1.07 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ¼ cup each
Calories 124kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 15oz. can chickpeas $0.88
  • 3 tsp cooking oil, divided $0.04
  • 1/2 Tbsp seasoning of choice* $0.15

Instructions

  • Rinse and drain one can of chickpeas well. For extra crispy chickpeas, press the chickpeas between some paper towels or a lint-free kitchen towel to dry.
  • Add the drained chickpeas to a bowl and drizzle with 2 teaspoons cooking oil. Stir to coat.
  • Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, let it run empty for 2-3 minutes on 400ºF).
  • Add the chickpeas to the air fryer basket and spread them into a single layer. Air fry the chickpeas for 5 minutes, then shake to stir. Air fry for an additional 5 minutes and shake again. Check the chickpeas for doneness and add 2-3 more minutes or until they reach your desired level of doneness (we do 13 minutes total).
  • Transfer the air fried chickpeas to a bowl, drizzle with the second 1 teaspoon oil to help the seasoning stick, and stir to coat. Add your favorite seasoning and salt, if needed, then stir to coat again. Enjoy while warm and crispy!

Notes

*We used everything bagel seasoning. See the blog text for other seasoning ideas.

Nutrition

Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Sodium: 394mg | Fiber: 5g

How to Make Air Fryer Chickpeas – Step by Step Photos

Rinsed Chickpeas in a red colander.

Rinse and drain one 15oz. can of chickpeas. If you want, you can take the extra step to towel-dry the chickpeas for maximum crispiness.

Oil being drizzled over chickpeas.

Place the chickpeas in a bowl and drizzle 2 teaspoons of cooking oil over the chickpeas. Stir the chickpeas well until they are evenly coated in oil.

Uncooked chickpeas in air fryer basket.

Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3 minutes at 400ºF). Add the chickpeas to the basket and spread them into a single layer.

Half-cooked chickpeas in the air fryer basket.

Cook the chickpeas in the air fryer for 10 minutes, shaking the basket after 5 minutes. (Photo above is after 5 minutes of cooking)

Crispy air-fried chickpeas in the air fryer basket.

At ten minutes, shake the basket again and test the chickpeas for doneness. Add 2-3 minutes of cooking time or until they reach your desired level of crispness. We liked our chickpeas at 13 minutes when they were deliciously crispy and slightly cracked open like a kernel of popcorn.

Seasoning being sprinkled over air fried chickpeas.

Add the air-fried chickpeas to a bowl, add the remaining teaspoon of oil and stir to coat. Add seasoning and or salt to your liking and stir to coat again. Enjoy!

Overhead view of a bowl of air fryer chickpeas.

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Loaded Smashed Potatoes

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!

The post Loaded Smashed Potatoes appeared first on Budget Bytes.

Um, if you’ve never had smashed potatoes before, let this be a sign from the universe that you need to make them immediately. These tasty little taters are boiled until fluffy and tender on the inside, then smashed and baked until crispy on the outside. Then I went one step further (because of course I did) and loaded them up with my favorite baked potato fixins’. These Loaded Smashed Potatoes are everything I’ve ever wanted.

Close up of loaded smashed potatoes on the baking sheet

What Kind of Potatoes Work Best for Smashed Potatoes

I highly suggest splurging a little on small baby potatoes, the kind that are about the size of a golf ball. They cook quickly and have the perfect skin to flesh ratio to make these smashed potatoes just right. Plus, they are always so smooth and creamy on the inside.

Loaded Potato Topping Ideas

I kept my smashed potato toppings fairly simple because I like to work with what I have on hand. I seasoned with some Everything Bagel Seasoning, then topped with cheddar, sour cream, and green onion. Here are some other toppings you can try:

  • Bacon
  • BBQ Sauce
  • French Fried Onions
  • Pepperoni
  • Chili
  • Salsa
  • Jalapeños
  • Chopped Sweet Onion
  • Pesto
  • Blue Cheese
  • Salsa
  • Spinach Dip

Seasoning Substitutions

If you can’t find everything bagel seasoning at a store, here is a recipe for homemade everything bagel seasoning. Or, if you want to use something else, you could use Montreal Steak Seasoning (a similarly chunky seasoning mix), or maybe a little ranch seasoning (mix with the oil before brushing onto potatoes). Another option is to do a simple classic mix of garlic powder, smoked paprika, salt, and pepper.

What to Serve with Smashed Potatoes

The classic flavors in these smashed potatoes go with so many different meals and they can add a fun twist to your usual “meat and potatoes” dinner. Try them with my Baked Chicken Drumsticks, Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Or just serve them on their own as a snacky-snack for movie night or something. ;)

Side view of loaded smashed potatoes on a baking sheet
overhead view of loaded smashed potatoes on the baking sheet

Loaded Smashed Potatoes

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
Total Cost $4.97 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 4 potatoes each
Calories 276kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 lbs. baby potatoes $2.99
  • 2 tsp salt (for the boiling water) $0.05
  • 2 Tbsp olive oil $0.32
  • 1/2 Tbsp everything bagel seasoning $0.15
  • 1 cup shredded cheddar $0.85
  • 1/3 cup sour cream $0.39
  • 2 green onions, sliced $0.22

Instructions

  • Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
  • Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
  • While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
  • Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
  • Brush the olive oil and seasoning over the surface of the smashed potatoes
  • Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
  • Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
  • Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!

Notes

*the sodium content listed below includes the salt added to the boiling water, most of which is discarded when the potatoes are drained.

Nutrition

Serving: 4potatoes | Calories: 276kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 1171mg | Fiber: 3g

How to Make Loaded Smashed Potatoes – Step by Step Photos

Baby potatoes in a pot with water

Place 1.5 lbs. baby potatoes in a pot and add enough water to cover them by one inch. Also add 2 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender (test with a fork). Drain the potatoes in a colander.

Olive oil and everything bagel seasoning in a bowl

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine 2 Tbsp olive oil and ½ Tbsp everything bagel seasoning in a small bowl.

boiled potatoes on the baking sheet being smashed with a glass

Transfer the drained potatoes to the baking sheet and use a heavy-bottomed glass to smash them until they’re sort of flattened.

Seasoned oil being brushed over the smashed potatoes

Brush the oil and seasoning over the surface of the smashed potatoes.

Baked smashed potatoes being topped with cheese

Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until they’re golden brown and crispy on the edges. Then remove them from the oven and top with shredded cheese (about 1 cup total). Return them to the oven for a few more minutes to melt the cheese.

Final smashed potatoes topped with sour cream and green onion

Once the cheese is melted, remove them from the oven again and top each potato with a tiny dollop of sour cream, then sprinkle sliced green onions over top.

loaded smashed potatoes on a plate with a chicken drumstick

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“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.

What is the Texture of This Bread?

Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!

Can I Use Whole Wheat Flour?

I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.

These Sandwich Rounds Are Freezer Friendly

One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.

Risen dough being scraped from the sides of the bowl

After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.

Water being brushed on top of the sandwich rounds

Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).

Seasoning being sprinkled on top of sandwich rounds

Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.

Risen sandwich rounds

Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.

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Savory Breakfast Bowl

This filling and hearty Savory Breakfast Bowl is made with potatoes, eggs, veggies, and avocado. It’s the perfect way to start the day or can be enjoyed for a healthy lunch or dinner. I love one bowl meals, even for breakfast! This Savory Breakfast Bow…

This filling and hearty Savory Breakfast Bowl is made with potatoes, eggs, veggies, and avocado. It’s the perfect way to start the day or can be enjoyed for a healthy lunch or dinner. I love one bowl meals, even for breakfast! This Savory Breakfast Bowl recipe is hearty, healthy, and the perfect way to start…

The post Savory Breakfast Bowl appeared first on Two Peas & Their Pod.

Everything Bagel Roasted Potatoes

When you combine my favorite seasoning combination with perfectly crisped potatoes it makes the world’s tastiest side dish! Everything Bagel Roasted Potatoes are a favorite alongside breakfast or dinner! I am obsessed with Everything Bagel Seasoning. I…

When you combine my favorite seasoning combination with perfectly crisped potatoes it makes the world’s tastiest side dish! Everything Bagel Roasted Potatoes are a favorite alongside breakfast or dinner! I am obsessed with Everything Bagel Seasoning. I HAVE to have it in my pantry at all times. I love sprinkling it on avocado toast, eggs,…

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Cottage Cheese Crab Bowl

Every now and then I like to share things with you that aren’t exactly “recipes” but are just the random bowl meals that I make out of things found in my fridge. I’ve discovered so many great flavor combinations by experimenting with these bowl meals and I hope they inspire you as well. This Cottage […]

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Every now and then I like to share things with you that aren’t exactly “recipes” but are just the random bowl meals that I make out of things found in my fridge. I’ve discovered so many great flavor combinations by experimenting with these bowl meals and I hope they inspire you as well. This Cottage Cheese Crab Bowl is my most recent favorite. It’s light and fresh for this early summer heat, but still filling enough to serve as a whole meal (for me, at least).

Sriracha being drizzled onto a cottage cheese crab bowl, from above

What’s In This Bowl

This cottage cheese crab bowl was inspired by the classic sushi roll, the California roll, which contains crab (or often times imitation crab), cucumber, and avocado. I had been seeing imitation crab every time I stopped and Aldi and I eventually started craving it, so I bought a pack, I grabbed a cucumber, and threw them on top of the cottage cheese I had in my fridge. I also went a step further and sprinkled on a little bit of Everything Bagel Seasoning, and a light drizzle of sriracha for fun. It’s not fancy, but it’s soooo good!

P.S. If you have avocado on hand, it would go marvelously with these flavors, just like it does in the California roll. 

What is Everything Bagel Seasoning?

Everything bagel seasoning has been taking the food market by storm lately. It’s basically the mix of ingredients that you’d find on top of an “everything” bagel, or sesame seeds, poppy seeds, flakey salt, dehydrated garlic, and dehydrated onion. I’m not sure who marketed this seasoning blend first, but the first time I saw it was at Trader Joes. It’s gotten so popular lately that several other grocery stores are now making their own version, including Kroger and Aldi. 

What is Imitation Crab?

Imitation crab might throw some people off, and I totally get it. Imitation crab is basically fish that has been processed to taste and look more like crab. It’s probably not the most wholesome choice of proteins, but it’s so much less expensive than real crab and since I only eat it maybe once a year, I’m not going to sweat it. I’m all about everything in moderation, and I encourage everyone to make the food choices that they are comfortable with. Here is a great article from Healthline breaking down exactly what imitation crab is and how it compares to real crab, so you can decide for yourself: What is Imitation Crab and Should I Eat It?

Can I Substitute…

The whole idea of a “bowl meal” is that you allow yourself to be a little experimental, throw in whatever you have, and just go with it. So, can you substitute the imitation crab? Sure, go with what you have. Maybe a soft boiled egg, some canned tuna, real crab, cooked salmon, or smoked salmon. Can you substitute the Everything Bagel Seasoning? Sure, maybe try some plain sesame seeds, or just some freshly cracked pepper and flakey sea salt. Can you substitute the cottage cheese? Sure, try a bed of rice, or maybe some fresh greens. I can’t guarantee you’ll like any of these substitutes, but the point is that you try it and see for yourself. :)

Close up of a bite of Cottage Cheese Crab Bowl on a fork

 
Overhead view of a Cottage Cheese Crab Bowl with a black fork in the side

Cottage Cheese Crab Bowl

This Cottage Cheese Crab Bowl is the perfect light, fresh, and filling lunch for summer. It also meal preps well, so pack a few to take to work for lunch! 
Total Cost $1.21 each
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Calories 149.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 cup cottage cheese $0.27
  • 1/2 cup chopped cucumber $0.32
  • 1/3 cup imitation crab $0.58
  • 1/4 tsp everything bagel seasoning $0.02
  • 1/4 tsp sriracha $0.02

Instructions

  • Add the cottage cheese, chopped cucumber, and crab meat to a bowl. Top with everything bagel seasoning and a light drizzle of sriracha.
  • Serve immediately, or refrigerate until ready to eat, up to four days.

Nutrition

Serving: 1bowl | Calories: 149.2kcal | Carbohydrates: 15.4g | Protein: 15.7g | Fat: 2.8g | Sodium: 710.4mg | Fiber: 0.8g

Want more bowl meals? Check out our bowl meal category

How to Make Cottage Cheese Crab Bowls – Step by Step Photos

Sliced cucumber on a cutting board with a knife

Chop about a ½ cup cucumber. Depending on the girth of your cucumber, you may want to either halve or quarter the slices to make them bite-sized.

Imitation crab meat package

This is the imitation crab meat that I got at Aldi. You can usually find it in the seafood department in grocery stores, but at Aldi it’s with the seasonal refrigerated items. So I’m not sure if they’ll continue to carry this item forever.

Everything bagel seasoning bottle

And here is the everything bagel seasoning I used. I’ve used different brands and each seems to have a different salt content, so you may just want to add your seasoning to the bowl according to your tastes. I find that this one from Aldi has a lot more salt than the one from Kroger (I prefer the less salt version). 

Adding everything bagel seasoning to the crab bowl

To make the cottage cheese crab bowl, start with ½ cup cottage cheese, add ½ cup chopped cucumber, about ⅓ cup of the imitation crab, and then sprinkle on some of the everything bagel seasoning (I used ¼ tsp, but would have used more if it had less salt).

cottage cheese crab bowl being drizzled with sriracha

Finally, drizzle a little sriracha on top.

Finished Cottage Cheese Crab Bowl with a black fork in the side

Then enjoy! This bowl meal preps really well, so feel free to make a few for easy grab and go lunches later in the week!

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