Air Fryer Crispy Chickpeas

Ingredients

• •1 can canned chickpeas (540 ml can), drained and rinsed
• •1 tbsp olive oil
• •1 tsp smoked paprika
• •½ tsp cumin
• •½ tsp garlic powder
• •¼ tsp cayenne pepper
• •¾ tsp salt

Directions

1. 1Drain and rinse chickpeas thoroughly, then spread on a clean kitchen towel and rub vigorously to dry and remove loose skins.
2. 2Discard any loose skins and let chickpeas air-dry for 5 minutes.
3. 3Preheat air fryer to 200°C (400°F) for 3 minutes.
4. 4Toss chickpeas with olive oil and all spices until evenly coated.
5. 5Air fry for 15–18 minutes, shaking the basket every 5 minutes, until deeply golden and crunchy throughout.
6. 6Cool for 5 minutes — they crisp up further as they rest — then serve as a snack or topping.

💡 The drying step is everything here: any moisture is the enemy of crunch. Season with salt after cooking, not before, for the crispiest results. Store cooled chickpeas in a paper bag at room temperature for up to 2 days — airtight containers will make them soggy.

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