Easy Air Fryer Chickpeas (Print version)

Crispy seasoned chickpeas made in the air fryer with canned chickpeas, olive oil, and smoky pantry spices.

# Ingredients:

For the chickpeas

01 - 1 (15 oz) can chickpeas (425 g), drained and rinsed

02 - 1 tablespoon (15 ml) olive oil

03 - 1/2 teaspoon kosher salt

For the smoky seasoning

04 - 1/2 teaspoon smoked paprika

05 - 1/2 teaspoon garlic powder

06 - 1/4 teaspoon onion powder

07 - 1/4 teaspoon ground cumin

08 - Pinch of cayenne pepper, optional

# Instructions:

01 - Pour the chickpeas into a colander, rinse well, and shake off the excess water.

02 - Spread the chickpeas on a clean towel or paper towels. Pat firmly until the surfaces feel dry. Remove any loose skins if they come off easily.

03 - Add the chickpeas to a bowl with olive oil and salt. Toss until lightly coated and shiny.

04 - Preheat the air fryer to 390°F (200°C) if your model requires it. Spread the chickpeas in a single layer and cook for 12-14 minutes, shaking every 4 minutes, until golden and crisp.

05 - Transfer the hot chickpeas to a bowl. Toss with smoked paprika, garlic powder, onion powder, cumin, and cayenne. Let cool for 5 minutes before serving so they finish crisping.

# Good to know:

01 - Best eaten the day they are made for the crispest texture.

02 - Use about 1 1/2 cups cooked chickpeas if starting from dried beans.

03 - Double the recipe only if you cook in batches.

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