Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans)
- 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)
- Optional: A pinch of cayenne pepper for heat
Instructions
- Drain the chickpeas into a colander and rinse them thoroughly under cold water. This removes the starchy liquid known as aquafaba. Spread the chickpeas out on a clean kitchen towel or several layers of paper towels. Pat them very dry. The drier the chickpeas are, the crispier they will become in the air fryer. If you have time, let them air dry for an additional 10 minutes.
- Place the dry chickpeas in a medium mixing bowl. Drizzle with the olive oil and toss until every chickpea is lightly coated. In a small ramekin, mix the smoked paprika, ground cumin, garlic powder, and salt. Sprinkle the spice blend over the chickpeas and toss again until they are evenly vibrantly red and well-coated with the spices.
- 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 set the timer for 15 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure even cooking and to prevent the spices from burning on one side.
- Check for crispiness at the 13-minute mark. If they are golden brown and firm to the touch, they are ready. Remove the basket and let the chickpeas cool for about 5 to 10 minutes. As they cool, they will continue to crisp up. Serve immediately for the best texture or use them as a topping for bowls and salads.
- Cook Time: 20 minutes