Ingredients:

  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed (about 3 cups / 540–600 g drained) OR 3 cups cooked chickpeas (about 540 g)
  • 1–1½ tablespoons (15–22 ml) olive oil or avocado oil
  • 1 tablespoon (8 g) cornstarch (or arrowroot starch or 1 tbsp all-purpose flour)
  • 1 teaspoon (5 g) fine sea salt, adjust to taste
  • 1 teaspoon (2 g) smoked paprika
  • ½ teaspoon (1.5 g) garlic powder
  • ¼ teaspoon (1 g) ground cumin (optional)
  • Zest of 1 lemon (optional, for finishing)
  • Freshly ground black pepper, to taste
  • Pinch of cayenne or ¼–½ teaspoon (1–2 g) chili powder for heat (optional)

Instructions:

  1. Prep the chickpeas: Drain and rinse chickpeas well. Spread on paper towels or a clean kitchen towel and pat thoroughly dry. Optional: rub between towels to remove loose skins for improved crunch.
  2. Coat with starch and oil: In a large bowl, toss the dried chickpeas with cornstarch (or arrowroot/flour) until evenly coated. Drizzle with 1–1½ tablespoons oil and toss to lightly coat with a thin, even film.
  3. Season: Add sea salt, smoked paprika, garlic powder, cumin (if using), cayenne or chili powder (if using), and freshly ground black pepper. Toss until the spices are evenly distributed.
  4. Preheat and arrange: Preheat your air fryer to 375°F (190°C) for 2–3 minutes if recommended by your model. Arrange chickpeas in a single layer in the air fryer basket; cook in batches if needed to avoid overcrowding.
  5. Air-fry to crisp: Air fry at 375°F (190°C) for 15–20 minutes total, shaking the basket or stirring every 4–5 minutes. Check at about 12 minutes; continue until chickpeas are deeply golden, dry, crunchy, and slightly hollow-sounding.
  6. Finish and cool: Transfer chickpeas to a baking sheet or plate to cool in a single layer for about 10 minutes. Zest lemon over the warm chickpeas and adjust seasoning with extra salt or a squeeze of lemon if desired. Store cooled chickpeas in an airtight container at room temperature for up to 3 days.