Air-fryer crispy chickpeas

Ingredients

0 of 8 out on the counter

• 1½ cups no-salt-added canned chickpeas, drained and rinsed
• 2 tsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp salt
• 1½ tsp lime juice

All set! Everything is out. Time to bake.

Method

1. 1Drain and rinse the chickpeas. Spread them on a clean kitchen towel, lay a second towel on top and pat until they look dry. Rub off any loose skins and let them sit 5 minutes. Wet beans steam instead of crisp.
2. 2In a bowl, toss the dry chickpeas with the olive oil, then the smoked paprika, chili powder, cumin, garlic powder and salt, until every bean has a thin coat. Keep the lime juice aside for the end.
3. 3Air fryer: heat to 400 °F. Spread the chickpeas in one layer in the basket, no oil on the basket. Cook for 12 to 15 minutes and give the basket a good shake every 4 minutes. Cook a double batch in two rounds; a crowded basket stays soft.
4. 4Oven: heat to 400 °F with a rack in the middle. Spread the chickpeas in one layer on a rimmed sheet pan. Roast 25 to 30 minutes, shaking the pan every 10 minutes. Oven heat is not changed by altitude, so the sea-level time works at 5,300 ft.
5. 5They are done when they rattle on the pan or basket and the outside is deep golden and hard to the fingernail. A few will still be soft in the middle; they firm up as they cool.
6. 6Pull them out and toss at once with the lime juice. Let them cool on the pan 10 minutes; they get crunchier as they cool. They are at their best the day they are made.
7. 7Once cool, keep them in a jar with the lid left loose, on the counter, and eat them within 2 days. A tight lid or the fridge makes them chewy.