Crispy Air Fryer Chickpeas
Crispy Air Fryer Chickpeas are addictively crunchy little nuggets seasoned with warm spices and a touch of salt. The air fryer dries them out and crisps them up far faster than the oven, giving you a wholesome snack packed with fiber and protein. Enjoy them by the handful or scatter them over salads and soups for a satisfying crunch.
- ⏱ 20 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 can (400 g) canned chickpeas
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
Instructions
- Drain and rinse one can of chickpeas, then spread them on a clean towel and roll gently to dry them thoroughly, removing any loose skins for maximum crispness.
- Transfer the dry chickpeas to a bowl and toss with a tablespoon of olive oil and a small pinch of salt until lightly coated.
- Preheat the air fryer to 200C (400F) for three minutes.
- Pour the chickpeas into the basket in a single layer, then air fry for twelve to fifteen minutes, shaking every four to five minutes so they brown evenly.
- Cook until they are deep golden, rattle like pebbles, and feel hard and crisp when one is pressed.
- Immediately tip the hot chickpeas into a bowl and toss with a mix of cumin, smoked paprika, garlic powder, and a little more salt so the spices stick.
- Let them cool for five minutes, during which they will become even crunchier as they finish drying.
- Serve at room temperature and store any leftovers in an open container to keep them crisp.
💡 Chef's tip
Make sure the chickpeas are bone dry before they go in, because any clinging moisture turns them chewy instead of crunchy, and add the spices only after frying so they do not scorch.
Skip any oil until after the first 5 minutes: drying the chickpeas in the hot air first, then tossing in oil, gives a shatter-crisp shell instead of a chewy one.
Nutrition (per serving)
- Calories: 180 kcal
- Protein: 9 g
- Carbs: 24 g
- Fat: 6 g
