Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon 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 paper towels. Pat them very dry. This is the most important step for achieving a crispy texture. Remove any loose skins that fall off during the drying process. Place the dried chickpeas in a medium mixing bowl and toss them with the olive oil, salt, garlic powder, smoked paprika, onion powder, and pepper until evenly coated.
- Preheat your air fryer to 390°F (200°C). Pour the seasoned chickpeas into the air fryer basket in a single layer. Slide the basket in and cook for 12 to 15 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure the chickpeas brown evenly on all sides. Start checking them at the 12-minute mark; they are done when they look golden brown and feel firm to the touch.
- Carefully remove the chickpeas from the air fryer and let them cool for at least 5 to 10 minutes. They will continue to crisp up as they reach room temperature. Serve them in a small bowl as a standalone snack, or sprinkle them over a fresh Caesar salad or a bowl of creamy hummus for added texture. If you want an extra burst of flavor, add a tiny pinch of fresh zest or herbs right before serving.
- Cook Time: 20 minutes