Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (15ml) avocado oil
  • 1/2 tsp (3g) fine sea salt
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Rinse the chickpeas thoroughly in a colander. Spread them across a clean kitchen towel or several layers of paper towels and pat firmly until bone-dry. Discard any loose skins.
  2. In a medium mixing bowl, combine the avocado oil, sea salt, garlic powder, smoked paprika, and black pepper. Add the dried chickpeas and toss gently until evenly coated.
  3. Preheat the air fryer to 390°F (200°C). Spread the chickpeas in a single layer in the basket and air fry for 12–15 minutes, shaking the basket vigorously every 5 minutes.
  4. Remove the chickpeas immediately once golden. Let them cool in the basket for 2–3 minutes to lock in the crunch.