Crispy air fryer chickpeas

Crunchy, snackable chickpeas that actually stay crisp once they cool.

Most recipes leave you with chewy chickpeas. Two things fix it: drying them properly, and seasoning after cooking rather than before, since spices burn and salt draws out moisture.

Ingredients

Serves 4 · tap to check off

• 1 tin chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt, to finish

Method

1. Dry. Roll the chickpeas in a tea towel until properly dry, discarding any loose skins.
2. Oil. Toss with the oil only. Hold back the spices for now.
3. Air fry. Cook at 390°F for 15 minutes, shaking twice, until they rattle in the basket.
4. Season. Toss with the spices and salt while hot.