1can(16 oz.) chickpeas, drained, rinsed, and dried (see note)
1/8teaspooncoarse ground black pepper
Heat air fryer to 400ºF. In medium sized bowl, toss chickpeas with oil, salt, garlic powder, paprika, onion powder, and black pepper.
Pour chickpeas into air fryer basket, spreading them out as much as possible.
Cook for 12 minutes, shaking 2-3 times during cooking time to ensure even cooking.
Serving size: 1/2 cup.
For best results, before frying, air dry chickpeas on a lint free towel for at least an hour. Or quick dry them in the air fryer for 5 minutes, pour into a bowl with oil and seasonings, mix well, and continue to fry as directed.
Cheesy Italian Chickpeas: Omit the smoked paprika. Instead mix in a tablespoon or two of grated Parmesan cheese (don't be afraid to use the green can Parmesan, the crumbly texture adheres well to the chickpeas). Add a 1/2 teaspoon of dried oregano or Italian seasoning, too. Air fry as directed.
Ranch Chickpeas: Omit all the seasonings and add 2 tablespoons of ranch seasoning to the chickpeas and olive oil. Air fry as directed.
Salt and vinegar chickpeas: Omit the seasoning, instead stir the chickpeas and oil with a tablespoon of white vinegar and 1 teaspoon salt. Air fry as directed.
Curry chickpeas: Use melted coconut oil instead of olive oil, and add 1 teaspoon curry powder to the seasoning mix, omitting the smoked paprika.
Adding a couple teaspoons of nutritional yeast to any of the recipes will yield a somewhat buttery or cheesy flavor.