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Roasted Kidney Beans
Crispy Kidney Beans with the classic Rajma Masala spices for a healthy snack with plant-based proteins.
Servings: 4
Calories: 125kcal
Equipment
Ingredients
- 1 can Red Kidney Beans 15.5 oz
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon aamchoor powder
Instructions
- Rinse and drain the canned kidney beans. Gently dab over with a paper towel to remove the excess moisture from the beans. Preheat the air fryer to 400 F. See notes for oven instructions.
- Add the beans to a medium mixing bowl. Add olive oil and all the spices. Mix well coating the spices to the beans.
- Spread the spiced beans in the air fryer basket in one layer and air fry at 380 F for 15 minutes, shaking the basket halfway through.
- Air fry for additional 3 to 5 minutes if needed while making sure they do not burn. The beans will continue to crisp up as they cool down.
Video
Notes
How to Make Oven-Roasted Crispy Beans
- Preheat the Oven to 420 F
- You can also double all the ingredients if cooking on a 12 X 18-rimmed baking sheet.
- Spread the spiced beans in one layer on the baking tray and roast for 25 to 30 minutes or until the beans are crispy.
- Allow the beans to cool down.
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 304mg | Fiber: 6g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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