Empty My Fridge
Crispy Chickpeas
Ingredients
- Chickpeas/garbanzo beans · drained, cooked1 can + 2 cups
- Extra virgin olive oil1 tbsp
- Smoked paprika1 tsp
- Cumin · ground½ tsp
- Garlic powder½ tsp
- Salt½ tsp
- Black pepper
Instructions
- Drain the chickpeas and dry them well between a kitchen towel, removing any loose skins.
- Put the chickpeas in a bowl with all the remaining ingredients and stir until every chickpea is coated.
- Air fryer: preheat to 400°F/200°C. Spread the chickpeas in a single layer and air fry for 10-12 minutes, shaking halfway. If they are not crispy enough, cook for about 1 more minute.
- Turn off the air fryer and leave the chickpeas inside for 5 minutes so they dry out and get extra crispy.
- Oven alternative: preheat to 425°F/220°C. Spread the chickpeas in a single layer on a parchment-lined baking sheet and bake for 18-20 minutes, stirring halfway. If they are not crispy enough, bake for about 1 more minute.
- Turn off the oven and leave the chickpeas inside for 5 minutes to dry out and become extra crispy.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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