Low Iodine Air Fryer Chickpeas with Smoked Paprika
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 ½ tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
Instructions
- 1
Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels. Pat the tops firmly with more paper towels and let them sit for 2–3 minutes until as dry as possible — any surface moisture will steam rather than crisp in the air fryer.
- 2
Transfer the dried chickpeas to a mixing bowl. Add the olive oil, smoked paprika, cumin, garlic powder, cayenne (if using), and salt, then toss until every chickpea is evenly coated.
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