Ingredients
Method
- Rinse and drain the canned kidney beans thoroughly. Gently dab them with a paper towel to remove excess moisture. Preheat the air fryer to 380°F (190°C).
- In a medium mixing bowl, combine the dried beans with olive oil, kosher salt, black pepper, ground turmeric, Kashmiri red chili powder, garam masala, and aamchoor powder. Mix well to ensure all beans are evenly coated.
- Spread the spiced beans in a single layer in the air fryer basket. Air fry at 380°F (190°C) for 15 minutes, shaking the basket halfway through to ensure even crisping.
- Continue to air fry for an additional 3-5 minutes, or until the beans are crispy and golden brown, being careful not to burn them. The beans will become even crispier as they cool.
- Serve immediately as a snack or use as a topping for salads and other dishes.
Notes
- For oven baking: Spread the seasoned beans on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 20-30 minutes, tossing halfway through, until crispy.
- Ensure beans are as dry as possible after rinsing; excess moisture prevents crisping. Pat them thoroughly with paper towels. - Listen for a subtle crackling sound towards the end of air frying – that's your cue they're getting perfectly crisp. - Store cooled roasted kidney beans in an airtight container at room temperature for up to 3-4 days to maintain crunch. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure beans are as dry as possible after rinsing; excess moisture prevents crisping. Pat them thoroughly with paper towels. - Listen for a subtle crackling sound towards the end of air frying – that's your cue they're getting perfectly crisp. - Store cooled roasted kidney beans in an airtight container at room temperature for up to 3-4 days to maintain crunch. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.