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Air Fryer Bacon-Ranch Chickpea Fries with Cheddar Dip

A chickpea-flour batter cooked thick, chilled, cut into fries and air fried crisp, tossed with ranch and bacon, and served with a quick cheddar sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the chickpea fries
  • 1 cup chickpea flour gram flour or besan
  • 2 cups water or low-sodium broth
  • 1 tbsp olive oil plus more for air frying
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp ranch seasoning
  • black pepper
  • 4 slices thick-cut bacon cooked crisp and crumbled
For the cheddar dip
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3/4 cup warm whole milk
  • 1 cup sharp cheddar freshly grated
  • 1 tsp ranch seasoning
  • cayenne a pinch
  • salt and pepper

Equipment

  • Air fryer
  • Saucepan
  • 8x8 pan
  • Whisk

Method
 

  1. Whisk the chickpea flour into the water with the oil, salt, garlic powder, onion powder, ranch seasoning, and pepper. Cook over medium, whisking constantly, 8 to 10 minutes until very thick.
  2. Spread 1/2 inch thick in an oiled pan, smooth the top, and chill until firm, at least 1 hour.
  3. Cut into fries, toss with oil and a little more ranch seasoning, and air fry at 400°F for 14 to 18 minutes, turning once, until crisp.
  4. Melt the butter, whisk in the flour and cook 1 minute, then whisk in the warm milk. Off the heat, stir in the cheddar, ranch seasoning, and cayenne until smooth.
  5. Shower the fries with the bacon and serve with the cheddar dip.

Notes

Cook the batter until it pulls from the pan — undercooked batter won't set firm enough to cut.
Chill fully before cutting or the fries fall apart.
Freshly grated cheddar melts smooth; pre-shredded turns grainy.