roasted chickpeas

 
 

INGREDIENTS

 
 

One can of organic chickpeas

Paprika

Garlic powder

Sea salt

 METHOD

 

  1. Heat air fryer to 390 degrees or oven to 350 degrees.

  2. Drain and rinse chickpeas (the key is to get the chickpeas very dry - I sometimes spread them out on a dish towel until dry). Toss with olive oil and spices.

  3. Dump the whole batch of chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a couple of times.

  4. If cooking in the oven, spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, pausing to shake the pan briefly at the 15 and 30 minute mark, or until the chickpeas feel dry and crispy to the touch. (Although please note that they will continue to crisp up even more as they cool after baking.)

  5. Serve immediately, or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days. Store in an open container.