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These crispy cocoa air fryer chickpeas are my favorite answer to chocolate snack cravings and I love how they deliver both crunch and sweetness without guilt. With just three simple ingredients you get a protein-packed treat that is perfect for sharing or packing into a lunchbox. This is the no-fuss snack I count on for movie nights or those days when I need a healthy bite with a little chocolate comfort.
Ingredients
- Chickpeas: Two cans rinsed and well dried for the crispiest finish look for plump firm beans with no mushy spots
- Unsweetened cocoa powder: Gives that strong chocolatey taste choose a Dutch process cocoa for extra richness if you like
- Stevia sweetener: such as SPLENDA Naturals You get sweetness without sugar and it keeps them totally allergy friendly try to buy a nonbitter stevia with no weird aftertaste
Step-by-Step Instructions
- Prep the Chickpeas:
- Make sure the chickpeas are completely drained and patted dry with a kitchen towel this single step helps guarantee a crunchy result after cooking
- Coat the Chickpeas:
- Combine the chickpeas with the cocoa powder and stevia in a large bowl use your hands or a big spoon to toss until each chickpea is covered evenly
- Air Fry the Chickpeas:
- Work in batches to avoid overcrowding Place about half the chickpeas in your air fryer basket Set temperature to four hundred degrees Fahrenheit Cook for ten minutes Shake the basket halfway so the chickpeas crisp on every side Check them at the end and add another minute or two if you want even more crunch
- Oven Roasting Option:
- Spread the coated chickpeas in an even single layer on a lined baking sheet Bake at four hundred degrees Fahrenheit for thirty to forty five minutes Shake or stir every ten minutes so nothing burns I always check them at the thirty minute mark
- Cool and Store:
- Let the chickpeas cool completely before stashing them in a sealed jar or airtight container letting them cool first keeps the crunch intact
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Storage Tips
Once completely cooled transfer chickpeas to a glass jar or any airtight container and leave them at room temperature They will keep their crisp texture for up to five days If they get soft just pop back into the air fryer or oven for a few minutes to refresh the crunch
Ingredient Substitutions
If you do not like stevia you can switch to monk fruit sweetener or even coconut sugar though the sugar versions might slightly reduce crunch and make them less allergy friendly You can also experiment with other plain cocoa or cacao powders Just make sure they are unsweetened If using homemade cooked chickpeas be sure to dry them especially thoroughly
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Serving Suggestions
Pack them in a school lunch box or serve in bowls for movie nights They are perfect as a salad topper for added protein and crunch I have also sprinkled them on dairy free yogurt with berries for a sweet snack
Frequently Asked Questions
- → How do I ensure my chickpeas turn out extra crispy?
Pat the chickpeas dry thoroughly before tossing with cocoa and sweetener. Avoid overcrowding in the air fryer or oven to allow even airflow for maximum crispiness.
- → Can I use regular sugar instead of stevia?
Yes, you may substitute stevia with your favorite sweetener, such as cane sugar, coconut sugar, or maple syrup, adjusting to taste.
- → What's the best way to store crispy chickpeas?
Let the chickpeas cool completely, then store them in an airtight container or glass jar at room temperature to maintain crunch.
- → How do I prevent burning in the oven?
Spread chickpeas in a single layer on your baking tray, shake every 10 minutes, and keep an eye on them towards the end of baking.
- → Can I use homemade chickpeas instead of canned?
Absolutely! Make sure your chickpeas are cooked and fully dried before proceeding for the best texture and flavor.