Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: A pinch of cayenne pepper for heat
Instructions
- Start by draining the can of chickpeas into a colander and rinsing them thoroughly under cold water. The most important part of this step is drying the beans. Roll the chickpeas between two clean kitchen towels or paper towels. Remove any loose skins that fall off, as these can burn quickly. Ensure the chickpeas are bone-dry to guarantee the crispiest texture possible. In a medium bowl, toss the dried chickpeas with olive oil and all the dry spices until every bean is evenly coated.
- Preheat your air fryer to 390°F (200°C) for about 3 minutes. Once hot, pour the seasoned chickpeas into the air fryer basket in a single layer. Slide the basket in and set the timer for 15 minutes. Every 5 minutes, pull the basket out and give it a good shake. This ensures even browning and prevents any side from getting too dark. Check them at the 12-minute mark to see if they have reached your desired level of crunchiness.
- Once the chickpeas are golden brown and sound “hollow” or crunchy when shaken, remove them from the air fryer. Taste one carefully (they will be very hot!) and add an extra pinch of salt if needed while they are still warm. Pour them into a small serving bowl and let them cool for just a minute. Cooling actually helps them crisp up even further. Serve immediately for the best texture.
- Cook Time: 20 minutes