Air Fryer Crispy Chickpeas
These Air Fryer Crispy Chickpeas are the crunchy, salty snack you didn’t know you needed. They’re ridiculously easy, take 10 minutes, and make a solid replacement for chips or croutons.
Air Fryer Roasted Chickpeas
I make these all the time when the kids want something snacky and I want something I don’t regret eating a whole bowl of. They’re awesome straight from the air fryer, but also really good on top of salads or grain bowls for a bit of crunch. Bonus? They’re full of fiber and protein.
And flavor-wise, these are a total blank canvas. I’ll show you the classic version I do with the basic spices – but scroll down for some wild cards, including my go-to Indian masala version.
And if you love air fryer snacks, check out my Air Fryer Ravioli and Air Fryer Tortilla Chips.
Ingredients
Here’s what goes in to my basic version:
- Canned chickpeas – Just crack open a can. Drain, rinse, and dry them really well.
- Oil – Olive, avocado, whatever you’ve got. Helps with crispiness.
- Salt + pepper – Always.
- Garlic powder – Savory magic.
- Paprika – Smoky or sweet, your call.
- Cayenne (optional) – Just a pinch if you like a little heat.
No need to overthink it. You can totally change up the flavors – see below for ideas.
How to Make Air Fryer Chickpeas
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- Drain and rinse the chickpeas.
- Pat them dry, like really dry. This is key for crispiness.
- Toss them with oil, salt, and spices in a bowl.
- Dump into the air fryer basket in a single layer.
- Air fry at 380°F / 190°C for 15 minutes. Shake the basket halfway through.
- Check – if they’re golden and crunchy, you’re done. If not, give them another couple of minutes.
- That’s it. Eat them warm or let them cool down and crisp up even more.
Recipe Tips
- Dry the chickpeas really well. If they’re wet, they’ll steam instead of crisping.
- Shake the basket halfway. Helps them cook evenly.
- Eat them the same day. They’re best when freshly made, but if you’ve got leftovers, store them uncovered at room temp and re-crisp in the air fryer for a minute or two.
Air Fryer Chickpea Seasonings
Once you’ve got the basic method down, here’s where the fun starts:
- Masala Chickpeas: Toss with turmeric, red chili powder, garam masala, and a pinch of chaat masala. These Indian style air fryer chickpeas are full of flavor.
- BBQ Chickpeas: Paprika, cumin, onion powder, and a bit of brown sugar.
- Lemon Herb: Dried oregano, thyme, and lemon juice (add the juice after air frying).
- Cinnamon Sugar: Mix with oil, cinnamon, and maple syrup for a sweet treat.
FAQs
Best on day 1. If you store them, keep them uncovered (yes, really) and reheat in the air fryer to bring back the crunch.
Yes, but soak and cook them first. Ain’t nobody air frying raw chickpeas.
You can, but they’ll be more chewy than crispy. I recommend a little oil for the best texture.
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Recipe
Air Fryer Chickpeas
Equipment
- Air Fryer
Ingredients
- 1 can chickpeas 540ml/19oz
- 1 tbsp oil
- ½ tsp garlic powder
- ½ tsp red chilli powder/ cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Drain and rinse the chickpeas. Pat them dry, like really dry. This is key for crispiness.
- Toss them with oil, salt, black pepper, and red chilli powder in a bowl.
- Dump into the air fryer basket in a single layer.
- Air fry at 380°F / 190°C for 15 minutes. Shake the basket halfway through.
- Check – if they’re golden and crunchy, you’re done. If not, give them another couple of minutes.
- That’s it. Eat them warm or let them cool down and crisp up even mor
Save This Recipe!
We’ll email this post to you, so you can come back to it later!