Air Fryer Chickpeas
Ingredients
2- 15 ounce cans of chickpeas, drained and rinsed
2 Tablespoons extra virgin olive oil
1 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon sea salt
2 Tablespoons powdered cheese (optional)
Directions
Drain and rinse the chickpeas. Cover a baking sheet with a paper towel. Transfer the rinsed chickpeas to the paper towel covered baking sheet.
Cover the garbanzo beans with a paper towel or kitchen towel and LIGHTLY dry the beans the best that you can. It’s very important that we get the garbanzo beans as dry as possible! Let the garbanzo beans sit and dry for 30-60 minutes.
Once the garbanzo beans are dry, pour them into a medium sized mixing bowl.
Pour the olive oil over the beans and gently toss the chickpeas in the olive oil.
In a separate small mixing bowl mix the chili powder, cumin, brown sugar, garlic powder, pepper, salt and powdered cheddar cheese {optional}. Pour the spices over the chickpeas and gently mix well.
Spray the tray of the air fryer with PAM avocado or alternative spray oil. I prefer avocado oil due to its high smoke point.
Preheat the air fryer to 400 degrees.
Add the chickpeas to the pre heated tray of the air fryer and evenly spread them across the tray.
Cook the garbanzo beans at 400 degrees for 15 minutes making sure to shake the tray of the air fryer every 5 minutes.
After around 12 minutes of cooking time, check the chickpeas to be sure that they are not overly baked.
Remove the poppers from the air fryer when they are crispy and let them cool on a baking tray. Enjoy!
