Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed, drained, and patted very dry
- 4 cups fresh kale, stems removed and torn into bite-sized pieces
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- Optional: 1/2 teaspoon cumin for extra earthiness
Instructions
- Start by rinsing your chickpeas thoroughly in a colander. This is the most important part: dry the chickpeas and the kale completely using a clean kitchen towel or paper towels. Any moisture left on the surface will create steam, preventing that signature crunch. Place the dried chickpeas and kale pieces into a large mixing bowl. Drizzle with olive oil and sprinkle the garlic powder, smoked paprika, salt, pepper, and cumin over the top. Toss everything together with your hands or tongs until every chickpea and leaf is evenly coated with oil and spices.
- Preheat your air fryer to 390°F (200°C). Place the seasoned chickpeas in the air fryer basket first. Cook the chickpeas for 10 minutes, shaking the basket halfway through to ensure even browning. Once the 10 minutes are up, open the basket and add the seasoned kale on top of the chickpeas. Air fry everything together for an additional 4 to 6 minutes. Keep a close eye on the kale during these final minutes; it can go from perfectly crispy to burnt very quickly. The kale should be vibrant green and brittle, and the chickpeas should be golden brown and firm.
- Remove the basket from the air fryer and let the mixture cool for 2 to 3 minutes. The chickpeas will actually continue to crisp up as they sit. Transfer the crispy toppers to a bowl or sprinkle them directly over your favorite salad, soup, or roasted vegetable dish. If you have leftovers, ensure they are completely cool before storing them to maintain their texture. Enjoy the satisfying crunch and bold flavor immediately!
- Cook Time: 25 minutes