Ingredients:

  • 1 x 15 oz can Canned Chickpeas (Garbanzo Beans), drained, rinsed, and thoroughly dried
  • 1 tablespoon Neutral Cooking Oil (Rapeseed or Light Olive Oil)
  • 1 teaspoon Cornstarch (or Arrowroot Powder)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Rinse and Drain: Drain the canned chickpeas thoroughly in a colander under cold running water until the liquid runs clear. Transfer the rinsed chickpeas onto clean, absorbent kitchen towels.
  2. Maximum Dryness (Crucial Step): Pat the chickpeas vigorously and then lay them in a single layer to air dry for 15 minutes. Removing moisture is essential for maximum crispness.
  3. Oil Coating: Transfer the dried chickpeas to a large mixing bowl. Drizzle with the 1 tablespoon of oil and toss thoroughly until every bean is lightly coated.
  4. Starch Binder: Sprinkle the cornstarch over the oiled chickpeas. Toss again until the starch disappears and forms a light, thin coat to lock in the crunch and help the seasoning stick.
  5. Seasoning: Add the salt, smoked paprika, garlic powder, cumin, and black pepper to the bowl. Toss gently but thoroughly until the chickpeas are evenly and vibrantly coloured.
  6. Preheat and Load: Preheat your air fryer to 200°C (390°F) for 3–5 minutes. Transfer the seasoned chickpeas to the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary.
  7. First Cook: Cook for 8 minutes.
  8. Toss and Finish: Open the air fryer basket and give the chickpeas a vigorous shake. Return and cook for a further 7–10 minutes, or until the chickpeas are deep golden brown, shrunken, and feel completely hard and dry to the touch.
  9. Cooling: Transfer the cooked chickpeas to a bowl or plate and allow them to cool completely. The final, rock-solid crunch develops as they cool.