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Crispy Chickpeas · Air Fryer

Air Fryer Crispy Chickpeas

Canned chickpeas dried well, tossed with oil and smoky spices and air-fried until they crunch. A salty snack by the handful, or a topping for salads, soups and grain bowls.

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Prep
10 min
Cook
16 min
Total
26 min
Serves
4 · about 1 1/2 cups
Level
Easy

Ingredients

  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin

Steps

  1. Spread the chickpeas on a clean kitchen towel and rub them gently to dry them, letting any loose skins fall away. Throw away the skins.
  2. Heat the air fryer to 390°F.
  3. Add the chickpeas to the basket in one layer and air-fry, shaking the basket halfway, until they look dry and rattle when shaken.
  4. Tip the chickpeas into a bowl and toss with the oil, salt, smoked paprika, garlic powder and cumin.
  5. Return them to the basket and air-fry, shaking once, until deep golden and crunchy.
  6. Spread them on a plate to cool; they get crunchier as they cool.

Tip: Drying the chickpeas well is what makes them crisp instead of chewy.

Tip: Swap the spices for 1 teaspoon of any blend you like: ranch, curry powder, or cinnamon sugar added after cooking.

Storage: Keep in an open bowl at room temperature and eat within 1 day; they soften if sealed.

Estimated nutrition per serving: 120 calories · protein 4 g · carbohydrates 14 g · fiber 4 g · sugars 2 g · fat 5 g (saturated 0.5 g) · sodium 370 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.