Ingredients:

  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1 tbsp (15ml) Extra virgin olive oil
  • ½ tsp (3g) Garlic powder
  • ½ tsp (2g) Smoked paprika
  • ¼ tsp (1.5g) Sea salt
  • ⅛ tsp (0.5g) Cracked black pepper

Instructions:

  1. Drain and rinse the chickpeas in a colander. Spread them onto a clean kitchen towel and pat them firmly. Gently rub them with the towel to remove any loose translucent skins to ensure maximum crisping.
  2. Place the dried chickpeas in a mixing bowl. Drizzle with olive oil and toss until each pea has a thin, glistening coat.
  3. Sprinkle garlic powder, smoked paprika, salt, and pepper over the chickpeas, stirring until evenly coated in a reddish-gold hue.
  4. For Oven Method: Spread chickpeas in a single layer on a lined tray and roast at 400°F (200°C) for 20–25 minutes, shaking the pan halfway through. For Air Fryer Method: Place in the basket at 390°F (198°C) for 12–15 minutes, shaking every 5 minutes.
  5. Remove from heat when chickpeas smell nutty and feel firm to the touch.