Air Fryer Chickpeas

Ingredients

• 15½-ounce can chickpeas, rinsed, drained and patted dry
• 2 tablespoons cornstarch
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon white sugar
• Kosher salt and ground black pepper

Directions

1. Preheat the air fryer according to the manufacturer’s instructions; set the temperature to 350°F and the timer to 15 minutes.
2. In a large fine-mesh strainer set over a bowl, toss the chickpeas with the cornstarch, shaking out the excess. Drizzle the olive oil over the chickpeas and shake the strainer to evenly coat them.
3. Transfer the chickpeas to the air fryer basket, spread in an even layer, and cook for 15 minutes, stopping once and stirring the chickpeas, until crisp and light golden brown. Pour the chickpeas into a medium bowl.
4. While the chickpeas are still warm. stir in the cumin, paprika, sugar, ½ teaspoon salt and ¼ teaspoon pepper until the chickpeas are well coated in the spice mixture. Serve warm or at room temperature.