Ingredients
Nutrition per serving
- Calories
- 160
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 7 g
- Saturated fat
- 1 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 570 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Drain and rinse the chickpeas, then pat them very dry with a clean towel. Pick off any loose skins.
Spread the chickpeas in the basket in a single layer. Air fry at 390°F for 12 to 15 minutes, shaking the basket every 5 minutes, until golden and crunchy when you bite one.
While they are hot, toss with the olive oil, smoked paprika, garlic powder and salt in a bowl.
Return to the basket for 1 minute to set the seasoning, then let cool for a few minutes; they crisp more as they cool.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Try cinnamon sugar for a sweet version, or chili powder and lime zest for a spicy one.
- Store cooled chickpeas in a loosely covered container for up to 2 days. Re-crisp at 375°F for 2 minutes if they soften.
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Gear that helps
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Splatter screen Keeps hot oil in the pan, not on you.
- Mixing bowl set Nesting bowls for every prep job.
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