Crispy Lemon Pepper Chickpeas (Gut-Healthy)

For the lemon pepper:

Preheat an oven to 175 degrees Fahrenheit and place the lemon peels on a small baking sheet. Bake for 1-2 hours or until completely dehydrated. Place the dehydrated peels and peppercorns and blend until you have a coarse powder.

For the chickpeas:

If using canned, drain and rinse and place the chickpeas on paper towels for about 30 minutes to get them very dry. Toss with 1-2 tbsp of olive oil and air fry for 20 minutes at 400 degrees Fahrenheit, giving the air fryer basket a shake half way through cooking. Place the crispy chickpeas in a bowl and while hot, toss with as much lemon pepper (prepared above) and salt as your heart desires. Bottoms up!