Air Fryer Pumpkin Spice Chickpeas: The Crunchiest Fall Snack

Method

1. Dry the Chickpeas

   Drain and rinse the chickpeas well, then spread them out on a clean kitchen towel. Pat them thoroughly dry and roll them around to remove as much surface moisture as possible. Let them sit for 5 minutes if you can. This step is key to getting a truly crunchy result.

2. Season the Chickpeas

   Place the dried chickpeas in a bowl. Drizzle over the olive oil and toss until every chickpea is coated. Add the pumpkin spice blend, cinnamon, and salt, then toss again until evenly coated. Hold off on the maple syrup for now.

3. Air Fry the Chickpeas

   Preheat your air fryer to 390 F (200 C) for 3 minutes. Spread the chickpeas in a single layer in the basket, making sure they are not crowded. Air fry for 15 minutes, shaking the basket every 5 minutes to ensure even browning.

4. Add the Maple Syrup

   After 15 minutes, drizzle the maple syrup and vanilla extract over the chickpeas and toss to coat. Return the basket to the air fryer and cook for a further 4 to 5 minutes until they are deep golden and smell caramelized. Watch closely in these last few minutes.

5. Cool and Serve

   Tip the chickpeas onto a parchment-lined tray or a wire rack and spread them out. Let them cool for at least 5 minutes before eating. They will continue to firm up as they cool. Taste and adjust salt if needed, then serve or store in a loosely covered bowl.