🫛 Extra-Crispy Air-Fried Garlic-Herb Chickpeas 🧄

Dump the rinsed and drained chickpeas onto a clean kitchen towel. Roll them around vigorously, pressing firmly to remove all surface water and any loose, papery skins. Leave them spread out in a single layer on paper towels for 15 minutes to air-dry completely. Any residual moisture will steam and make them chewy.

Transfer the bone-dry chickpeas to a medium bowl. Drizzle with the avocado oil and toss thoroughly with your hands for 30 seconds, ensuring a micro-thin, uniform glisten coats every single legume.

In a small cup, mix the cornstarch, garlic powder, onion powder, dried oregano, salt, and pepper. Sprinkle this dry powder mixture over the oiled chickpeas. Toss aggressively until the powder binds with the oil film, locking into a completely matte, dry dust armor layer.

Preheat your air fryer to 200°C (400°F). Arrange the coated chickpeas in a strict single layer inside the basket. Air fry for 12–15 minutes, pulling the basket out to shake it violently every 4 minutes to ensure an even, uniform roast.

The intense dry air will rapidly roast the starch-dusted skins. They are officially done when they feel completely lightweight, rattle loudly against the basket, and possess a rigid shell. Let them cool inside the turned-off air fryer basket for 2 minutes to lock down the crunch matrix. Serve immediately!