- 1 (15.5 oz.) can chickpeas, drained
- 1 T. olive oil
- ½ tsp. smoked paprika
- 1 tsp. taco seasoning - I used Penzeys bold taco seasoning
Drain the chickpeas in a strainer and allow them to drain thoroughly.
Add all of the ingredients into a medium bowl and toss well until the chickpeas are evenly coated with the seasoned oil.
Add the chickpeas to the air fryer basket (spreading out into a single layer) and air fry at 400° F for 12 to 14 minutes (the chickpeas are added before the preheating cycle begins to help ensure crispiness), until the chickpeas have crisped. I like to pause the frying twice to gentle shake the basket or, using a rubber spatula, carefully stir the chickpeas.
Allow the chickpeas cool for a few minutes before serving.
- Yields: 2 cups chickpeas
- Preparation Time: 15 minutes
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