Crunchy Air Fryer Spiced Chickpea Snack

• 2 (15 oz) cans chickpeas, drained, rinsed, and patted 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 sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon maple syrup or agave nectar (optional, for slight sweetness)

Instructions

1. Preheat your air fryer to 400°F (200°C) for about 3 minutes.
2. Spread the rinsed and dried chickpeas on a clean kitchen towel or paper towels and gently pat them dry to remove as much moisture as possible—this helps them get extra crispy.
3. In a large bowl, combine the olive oil, smoked paprika, cumin, garlic powder, cayenne pepper (if using), sea salt, black pepper, and maple syrup. Whisk together until evenly mixed.
4. Add the dried chickpeas to the spice mixture and toss thoroughly to coat each chickpea evenly.
5. Place the coated chickpeas in the air fryer basket in a single layer (avoid overcrowding).
6. Cook at 400°F (200°C) for 18-20 minutes, shaking the basket every 5 minutes to ensure even crisping.
7. Check for desired crunchiness—if you want them crispier, cook 2-3 minutes longer but watch closely to prevent burning.
8. Remove from the air fryer, let cool slightly, and enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Chef tips

• Drying chickpeas is key for crispiness. If they’re wet, they’ll steam rather than roast.
• Adjust cayenne pepper to control spice level — omit for a completely mild snack.
• If you don’t have smoked paprika, substitute with regular paprika, but the smoky flavor will be milder.
• Use canned chickpeas for convenience, but you can also soak and cook dried chickpeas ahead of time for better texture.