Crispy Cocoa Air Chickpeas (Print Version)
# Ingredients:
01 -
2 cans (425 g each) of chickpeas, rinsed real well and drained
02 -
2 tablespoons stevia, any granulated type you have
03 -
80 ml cocoa powder, unsweetened works best
# Instructions:
01 -
Once they’re done, leave chickpeas out till totally cool. Toss them in a glass jar or airtight container and stash for later.
02 -
Turn your oven to 205°C first. Grab a lined baking sheet and spread the coated chickpeas all over it so they’re not stacked. Let them roast for 30–45 minutes. Give them a shake every 10 minutes or so. That keeps them from burning and helps them get crispy all over.
03 -
Set your air fryer to 205°C. Drop in about half the chickpeas at a time so they aren’t crowding. Blast them for 10 minutes. Toss the basket halfway. Let them get as crunchy as you want, but check early—every air fryer cooks a little different.
04 -
Dump your chickpeas in a big bowl. Sprinkle cocoa and stevia all over. Stir the whole thing up until every chickpea looks chocolatey and sweet.
05 -
Rinse and drain the chickpeas well. Dry them off completely with a fresh towel so they’ll crisp up nicely.
# Notes:
01 -
If the chickpeas aren’t bone-dry before you season them, they won’t get crunchy. Don’t skip this part!