Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional for heat)
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 is the most important step for achieving maximum crunch. Remove any loose skins that fall off during this process, as they can burn easily in the air fryer.
- Place the dried chickpeas in a medium mixing bowl. Drizzle with the olive oil and toss well to ensure every chickpea is lightly coated. Do not add the dry spices yet! Adding spices too early can cause them to burn during the high-heat air frying process. Keep your spice blend in a small separate bowl for later.
- Preheat your air fryer to 400°F (200°C). Place the oiled chickpeas into the air fryer basket in a single layer. Cook for 12 to 15 minutes. Every 5 minutes, remove the basket and give it a good shake to ensure the chickpeas brown evenly. They are done when they feel light, look golden brown, and sound “clinky” when shaken.
- Immediately transfer the hot chickpeas back into the mixing bowl. While they are still hot, sprinkle the salt, smoked paprika, garlic powder, cumin, onion powder, and cayenne pepper over them. Toss vigorously until evenly coated. Spread them out on a plate or baking sheet to cool completely. They will continue to crisp up as they reach room temperature.
- Cook Time: 25 minutes