Air Fryer Crispy Chickpeas
A bowl of spiced, crunchy chickpeas covers the same salty-snack craving as chips, with 9 g of protein and 8 g of fibre per serving. The trick is drying the chickpeas well and cooking them plain for 10 minutes before adding the oil and spices. That way the outside crisps and the spices don't burn.
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Air Fryer Crispy Chickpeas?
Drain, rinse and thoroughly dry 2 cans of chickpeas. Air fry them plain at 200°C (400°F) for 10 minutes, then toss with 1 tbsp olive oil, smoked paprika, cumin, garlic powder and salt. Air fry for 6-10 minutes more, shaking often, until crunchy right through. Cool for 5-10 minutes before serving; they keep crisping as they cool.
- Total time
- 30 mins
- Calories
- 205 per serving
- Protein
- 9 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Equipment
Air fryer · Colander · Clean kitchen towel · Mixing bowl · Baking tray
Quick Directions
Drain and dry
Drain and rinse the chickpeas, then spread them on a clean kitchen towel and rub gently until dry.
Air fry them plain
Preheat the air fryer to 200°C (400°F).
Season
Tip the chickpeas into a bowl and toss with the olive oil until shiny, then add the smoked paprika, cumin, garlic powder, salt and cayenne, if using, and toss until evenly coated.
Finish cooking
Return the chickpeas to the basket and air fry for 6-10 minutes more, shaking every 3-4 minutes, until golden and crunchy.
Cool and serve
Spread the chickpeas on a tray and leave them to cool for 5-10 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer crispy chickpeas.
Drain and dry
Drain and rinse the chickpeas, then spread them on a clean kitchen towel and rub gently until dry. Pick off any skins that come loose; you don't need to remove them all.
Air fry them plain
Preheat the air fryer to 200°C (400°F). Add the chickpeas and air fry for 10 minutes, shaking the basket once, to dry out the surface.
Season
Tip the chickpeas into a bowl and toss with the olive oil until shiny, then add the smoked paprika, cumin, garlic powder, salt and cayenne, if using, and toss until evenly coated.
Finish cooking
Return the chickpeas to the basket and air fry for 6-10 minutes more, shaking every 3-4 minutes, until golden and crunchy. Bite one to check: it should be crisp right to the centre, not soft.
Cool and serve
Spread the chickpeas on a tray and leave them to cool for 5-10 minutes. They get crunchier as they cool.
Recipe Tips
- Drying the chickpeas is the most important step. Any water left on them turns to steam and stops them crisping.
- Can sizes differ by country, from about 398 ml to 425 g (15 oz). Any of them works, since the cooking time depends on how dry the chickpeas are.
- If your canned chickpeas are salted, cut the salt to 1/4 tsp and taste after cooking.
- A few chickpeas may pop or split in the basket. That is normal and does not mean they are burning.
Variations
- Za'atar and lemon: replace the paprika and cumin with 2 tsp za'atar and add the grated zest of 1 lemon after cooking.
- Ranch-style: season with 1 tsp dried dill, 1/2 tsp onion powder and 1/2 tsp garlic powder.
- Cinnamon sugar: skip the savoury spices and toss the hot chickpeas with 1 tsp cinnamon and 1 tbsp sugar.
Nutrition (per serving)
| Calories | 205 |
|---|---|
| Protein | 9 g |
| Carbs | 27 g |
| Fat | 6.5 g |
| Saturated fat | 1 g |
| Fibre | 8 g |
| Sugar | 2 g |
| Sodium | 570 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep cooled chickpeas at room temperature in a loosely covered jar or paper bag for up to 3 days; a sealed container traps moisture and softens them. Refrigerate only if your kitchen is hot and humid, for up to 5 days, and re-crisp before serving.
- Reheat
- Re-crisp in the air fryer at 180°C (350°F) for 2-3 minutes, then cool before eating.
Air Fryer Crispy Chickpeas FAQs
How do you get chickpeas crunchy in the air fryer?
Dry them thoroughly after rinsing, air fry them plain at 200°C (400°F) for 10 minutes, then toss with oil and spices and cook for 6-10 minutes more. Let them cool for a few minutes, because they keep crisping as they cool.
How long do chickpeas take in the air fryer?
Canned chickpeas take 16-20 minutes in total at 200°C (400°F): 10 minutes plain, then 6-10 minutes after seasoning. Shake the basket every few minutes so they brown evenly.
Why did my roasted chickpeas go soft?
They either needed a few more minutes in the air fryer or picked up moisture in storage. Keep them in a loosely covered jar rather than a sealed container, and re-crisp soft chickpeas at 180°C (350°F) for 2-3 minutes.
Can I use dried chickpeas instead of canned?
Yes. Soak 200 g (1 cup) dried chickpeas overnight, simmer them until just tender, about 45-60 minutes, then drain and dry them well. This gives about the same amount as 2 cans, and the cooking time in the air fryer stays the same.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
