Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon cracked black pepper
Instructions
- Drain the chickpeas into a colander and rinse them thoroughly under cold water. Transfer the chickpeas to a clean kitchen towel or several layers of paper towels. Pat them very dry. This step is crucial; if the chickpeas are damp, they will steam instead of crisping up. Remove any loose skins that fall off during the drying process for a smoother texture.
- Place the dry chickpeas in a medium mixing bowl. Drizzle with the olive oil and toss to coat every bean. In a small ramekin, whisk together the smoked paprika, ground cumin, garlic powder, salt, and pepper. Sprinkle the spice mix over the chickpeas and toss again until they are evenly vibrantly red and well-coated.
- Preheat your air fryer to 390°F (200°C). Pour the seasoned chickpeas into the air fryer basket in a single layer. Cook for 12 to 15 minutes, shaking the basket halfway through to ensure even browning. Once they are deep golden and crunchy, remove the basket. Let them cool in the basket for 5 minutes; they will continue to crisp up as they reach room temperature.
- Cook Time: 20 minutes