Servings 4 servings
Ingredients
- 1 (15.5-oz.) can chickpeas
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
In an air fryer:
- Drain and rinse the chickpeas then add them to a large bowl.
- Drizzle the chickpeas with the oil, then toss to combine. Sprinkle with all of the seasonings and toss well.
- Arrange the chickpeas in a single layer in the air fryer basket. Cook them at 390˚F for 12 to 14 minutes, shaking once halfway through, until they are golden brown and crispy.
- Remove the chickpeas from the air fryer and serve.
In an oven:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drain and rinse the chickpeas then spread them on paper towels and pat well to dry.
- Add the chickpeas to a bowl then drizzle with the olive oil and sprinkle with seasonings. Toss well to combine.
- Arrange the chickpeas in a single layer on the baking sheet. Bake them for 45 minutes then toss and bake an additional 5 to 10 minutes until crispy.
- Remove the chickpeas from the oven and serve.
Notes
- Drying the chickpeas as much as possible will help them become extra-crispy.
- Experiment with dry seasonings — you'll need about a teaspoon total.
- Stir together the dry seasoning ingredients in a small bowl before sprinkling over the chickpeas for the most uniform distribution.
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