Crispy Air Fryer Spiced Chickpea Snack

• 2 (15 oz) cans chickpeas, drained, rinsed, and patted very dry
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the air fryer to 400°F (200°C) for about 5 minutes while preparing the chickpeas.
2. Ensure chickpeas are thoroughly dried by pressing them gently between paper towels or a clean kitchen towel. Removing moisture is crucial for crispiness.
3. In a large bowl, toss the dried chickpeas with olive oil until evenly coated.
4. Mix together smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and black pepper in a small bowl. Sprinkle the spice mix over the chickpeas and toss again until all chickpeas are well coated in the spices.
5. Arrange the chickpeas in a single layer in the air fryer basket. Avoid overcrowding for even cooking.
6. Air fry the chickpeas at 400°F for 15 to 20 minutes, shaking the basket or stirring chickpeas every 5 minutes to ensure even crisping.
7. Check for desired crunchiness towards the end of cooking time. If they need more crisping, continue cooking in 2-minute increments.
8. Remove from the air fryer and let cool slightly; they will crisp up more as they cool. Serve immediately or store cooled chickpeas in an airtight container for up to 3 days.

Chef tips

• Dry chickpeas very well before seasoning to get crispy results — moisture leads to sogginess.
• Adjust cayenne pepper to suit your heat preference or omit if sensitive to spice.
• If you don’t have an air fryer, roast chickpeas on a baking sheet at 425°F (220°C) for 25–30 minutes, stirring halfway through.
• For extra flavor, sprinkle a pinch of sumac or a squeeze of fresh lemon juice over chickpeas once cooked.