Crispy Cocoa Air Chickpeas (Print Version)
# Ingredients:
01 -
2 cans (425 g each) of chickpeas, rinsed and drained
02 -
2 tablespoons stevia
03 -
80 ml cocoa powder, unsweetened
# Instructions:
01 -
Wait until the chickpeas cool off totally, then put them into a glass jar or any airtight container you like.
02 -
Turn the oven to 205°C. Lay out the cocoa-covered chickpeas on a lined baking tray in just one layer. Every 10 minutes, shake the tray. Keep roasting between 30 and 45 minutes so they don’t burn, and get crispy all over.
03 -
Heat up your air fryer to 205°C. Drop in half the cocoa chickpeas at a time, making sure they aren’t packed tight. Give them about 10 minutes and shake things up halfway. Cook until they’re crunchy and make sure to add or cut back on time if your air fryer runs hot or a bit slow.
04 -
Dump the chickpeas in a roomy bowl. Sprinkle in cocoa powder and stevia, and toss well so everything gets a good coating.
05 -
Rinse and drain chickpeas real good, then dry every bit with a clean kitchen towel.
# Notes:
01 -
Drying the chickpeas all the way before you coat them helps them get super crunchy.