You won’t want to buy macaroni and cheese in a box again since making it from scratch in a pressure cooker is so simple! This creamy dish is a simple pressure cooker mac and cheese with bacon that is excellent. You can start with it to create a mac and cheese that is unique to you by adding different cheeses and toppings.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup white vinegar
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
- Drain chickpeas, removing any loose skins.
- Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
- 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.
- 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.
- Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
Reviews
Loved the snack. We added a little garlic and onion powder.
Loved this!,
Too vinegary for me, but I did like the way it was crispy on the outside and soft in the middle.
My husband thought these were ok. I didn’t like them at all. Tasted nothing like salt & vinegar chips. Kids didn’t like them either. Wouldn’t make again.
Got an air fryer for Christmas and thought I would try some simpler recipes, this being one of them. Fam thought the overall flavor was good [personally thought too much vinegar but that may be I left them soaking for about an hour as I had to run out]. My son and I couldn’t decide about the consistency though. Yes, a bit crispy on the outside and soft on the inside but didn’t quite come together as I thought it would. I made a double batch at once so maybe that’s why they didn’t come out as expected. Always willing to try something new so thanks for the recipe. Jury still out so not sure if I will make again.
I was surprised at the consistency. I was expecting them to be ‘crunchy’… like honey roasted nuts. The shells had a little crunchiness but, the insides of the chickapeas was a bit soft.
Plan on doubling this recipe to save yourself an extra trip to the store. They will disappear very quickly. They are that good. These are a must try if you are a fan of the salt and vinegar flavor combo. No changes needed, this is perfect as written. Thanks for a great recipe France C.!