Zesty Pepperoni Crunch
Zesty Pepperoni Crunch is a crispy air fryer snack made with chickpeas, edamame, and optional pepitas. Garlic, fennel, smoked paprika, and red pepper flakes create a bold pepperoni-inspired flavor without using meat.
Equipment
- Large bowl
- Paper towels
- Small bowl
- Tray
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 6 1/2 oz frozen edamame thawed
- 1/8 cup extra virgin olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons fennel seeds
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt flakes
- 1/4 cup pepitas optional
Instructions
- Preheat the air fryer to 350°F (175°C) for 3 minutes.
- Spread the chickpeas on a paper towel-lined tray.
- Pat them thoroughly dry with more paper towels.
- Dry the edamame the same way using fresh paper towels.
- Place the chickpeas in a large bowl.
- Add 2 tablespoons of the olive oil and toss well.
- Mix the garlic, fennel seeds, red pepper flakes, onion powder, paprika, and salt in a small bowl.
- Sprinkle half of the spice mixture over the chickpeas and toss to coat.
- Place the seasoned chickpeas in the air fryer basket.
- Air fry at 350°F (175°C) for 15 minutes.
- Shake or turn the chickpeas twice during cooking.
- Add the pepitas during the final 2 minutes, if using.
- Cook until the chickpeas are crisp and golden.
- Transfer the chickpeas to a clean bowl and let them cool.
- Combine the edamame with the remaining olive oil and spice mixture.
- Place the seasoned edamame in the air fryer basket.
- Air fry at 350°F (175°C) for 12 minutes.
- Shake or turn the edamame twice during cooking.
- Cook until crisp and lightly browned.
- Add the edamame to the chickpeas.
- Let the mixture cool completely before serving or storing.
Notes & Wine Advice
Notes
Dry the chickpeas and edamame thoroughly before air frying. Removing as much moisture as possible helps them become crisp instead of soft. Let the chickpeas and edamame cool completely before storing. They will become even crispier as they cool. Store the cooled mixture in an airtight container at room temperature for up to 1 week. The pepitas are optional, but they add extra crunch and a pleasant nutty flavor.Wine Advice
A crisp Sauvignon Blanc pairs well with this spicy snack. Its fresh acidity balances the smoky paprika, garlic, and red pepper while keeping the combination light and refreshing. A dry Riesling is another good choice, especially if you prefer a slightly softer contrast to the spicy seasoning.Nutrition values
Serving: 1 gr | Calories: 210 kcal | Carbohydrates: 54 g | Protein: 9 g | Fat: 10 g | Saturated Fat: 1.5 g | Sodium: 390 mg | Sugar: 4 g