Crispy Air Fryer Zesty Parmesan Chickpea Snacks

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Optional: chopped fresh parsley for garnish

Instructions

1. Preheat your air fryer to 390°F (200°C) for about 5 minutes.
2. Drain and rinse the chickpeas well, then lay them out on a clean kitchen towel or paper towels and gently pat dry to remove as much moisture as possible. This helps them crisp up better.
3. In a large bowl, toss the dried chickpeas with olive oil to coat evenly.
4. In a small bowl, mix together Parmesan cheese, garlic powder, smoked paprika, chili powder, dried oregano, salt, and black pepper until well combined.
5. Add the seasoning mixture to the coated chickpeas and toss thoroughly to ensure every chickpea is coated.
6. Transfer the seasoned chickpeas to the air fryer basket in a single layer, shaking the basket halfway through cooking to promote even crisping.
7. Air fry for 18-20 minutes, checking at 15 minutes to avoid burning, until chickpeas are golden brown and crispy.
8. Remove chickpeas from the air fryer and immediately toss with fresh lemon juice and lemon zest for a bright, zesty finish.
9. Optionally garnish with chopped fresh parsley before serving. Let them cool slightly – they crisp up more as they cool.

Chef tips

• Be sure to dry the chickpeas thoroughly to maximize crunchiness. Excess moisture can lead to soggy snacks.
• If you don’t have Parmesan, you can substitute with nutritional yeast for a vegan twist, though the flavor and crispness will be slightly different.
• For a milder version, reduce or omit the chili powder to suit kids’ palates.
• Store leftovers in an airtight container at room temperature for up to 2 days, but note they will lose some crispness over time.