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I always grab these cocoa air fryer chickpeas when I want something sweet and crunchy without feeling bad after. It blows my mind how three simple things work together to make this chocolatey, crispy snack that’s full of protein. They’re awesome for sharing or tossing in a lunch bag. Movie nights or just wanting a healthier chocolate fix, these are my go-to.
Tasty Ingredients
- Stevia sweetener: Go for a good no-bitter stevia, like SPLENDA Naturals, so you get the sweetness but not the weird aftertaste—it keeps snacks friendly for any allergies
- Unsweetened cocoa powder: Adds all the rich cocoa flavor; try Dutch process for extra deep taste if you want
- Chickpeas: Rinse two cans really well and dry them totally; pick out the firm ones for max crunch, and ditch any mushy pieces
Simple Steps
- Cool and Store:
- Let those chickpeas come all the way down to room temp before popping into an airtight jar or container. Skipping this makes them lose crunch real fast.
- Oven Method:
- Line a baking sheet with parchment, spread them out evenly, and bake around 400°F for half an hour to forty-five minutes. Give them a stir every ten so they don’t burn—I usually peek at the half hour point.
- Air Fry:
- Air frying works better in batches. Fill the basket about halfway, crank it up to 400°F, and cook for ten minutes. Shake the basket in the middle so all sides get crispy. Add a bit more time at the end if you’re after extra crunch.
- Mix Coating:
- Throw chickpeas, cocoa, and stevia into a big bowl and toss everything around so each bean is fully coated. I just use my hands or a big spoon.
- Get Chickpeas Ready:
- Drain those chickpeas super well and pat them dry—don’t skip this part if you want serious crispiness later.
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Best Storage Ideas
After they’ve cooled down all the way, just pour them into a glass jar or any sealable container. Room temp works for storage, and they stay snackable up to five days. If they lose the crunch, a couple minutes in the oven or air fryer brings it right back.
Swap Out Ingredients
If stevia isn’t your thing, try swapping it with coconut sugar or monk fruit. Just know the sugar versions might leave them a bit softer and more likely for allergies. Play around with any plain, unsweetened cocoa or cacao you like. And—if you use chickpeas you made at home, make sure they’re dried super well first.
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Fun Ways to Eat
Bring them in a lunchbox or serve in bowls for your next movie night. I also toss them on salads for a crunchy protein kick. They’re great on top of dairy-free yogurt with berries when I need something sweet but light.
Frequently Asked Questions
- → How can I get my chickpeas super crisp?
Dry them off really well before getting them coated. Give them enough space on your tray or air fryer basket for that extra crunch.
- → Is it fine to swap stevia for sugar?
Totally! You can use whatever sweetener you like—think cane sugar, coconut sugar, or even a dash of maple syrup. Add more or less to suit your taste.
- → How should I keep leftover crispy chickpeas fresh?
Let them cool off first, then pop in a sealed jar or container. Leave at room temp to keep them crisp.
- → How do I stop my chickpeas from burning while baking?
Spread them out flat, shake the pan every 10 minutes, and watch them close when they're almost done.
- → Can I make this with chickpeas I cooked myself?
Sure can! Just dry your cooked chickpeas super well before starting so they turn out crisp and tasty.