Air Fryer Chickpeas Crispy
runchy chickpeas made in one air fryer basket with pantry spices — a fast, high-protein snack or salad topper.
Equipment
- Air fryer
Ingredients
- 1 can 15 oz / 425 g chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ –½ teaspoon garlic powder optional
- ¼ –½ teaspoon chili powder or black pepper optional
- 1 –2 teaspoons sugar optional
Instructions
- Drain and rinse the chickpeas well in a fine-mesh strainer.
- Spread on a clean towel, pat completely dry, and let air-dry 10–15 minutes. Rub off loose skins if you like.
- Toss with the olive oil, salt, and sugar (if using) — hold off on the ground spices.
- Preheat the air fryer to 390–400°F for about 3 minutes.
- Air fry in a single, uncrowded layer for 12–15 minutes, shaking every 3–4 minutes.
- Taste-test around 12 minutes; continue in 2-minute increments if needed.
- Toss the hot chickpeas immediately with the smoked paprika, cumin, garlic powder, and chili powder.
- Let cool 5–10 minutes before serving — they crisp further as they cool.
Notes
Chickpeas are a powerhouse of plant-based protein and dietary fiber, making this a snack that actually keeps you full! Plus, by using the air fryer, you get maximum crunch with just a fraction of the oil used in traditional roasting.