(There are several options for these)
Ingredients – A:
- 1 15 oz can of chickpeas
- 1 tsp olive oil
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper
Ingredients – B:
- 1 16 oz can of chickpeas (garbanzo beans)
- 1/8 tsp of salt
- 1/2 tsp of garlic powder
- 1/4 tsp of ground black pepper
- 1/4 to 1/2 tsp of paprika (I like to use smoked paprika)
- 1 Tbsp of olive oil
Ingredients – C:
- 1 can chickpeas
- ½ tsp garlic powder
- ½ tsp turmeric
- ½-1 tsp cayenne
- ½ tsp ground cumin
- ½ tsp ground pepper
- ½ tsp chaat masala (can sub with 1 tbsp lemon juice)
- 1 tbsp rice flour or corn starch (adds to crunchiness)
- 1 tbsp olive oil
- Salt & pepper to taste
Preheat air fryer to 400. Place chickpeas in a medium bowl & use a paper towel to dry them (after rinsing & draining). Add olive oil and spices and toss until well coated. Btw, you can easily add a little more or less of any of these spices and sometimes I’ll even add a sprinkle of xylitol or stevia. Cook in air fryer 12-15 minutes and shake the basket (or toss them 1-2X) while cooking to ensure even cooking. Cool slightly and enjoy!
Note: they may not remain crunchy after the first day.
