Air Fryer Chickpeas, beautifully crispy and spicy, perfect for snacking on. It's a much better alternative to all the high-calorie snacks out there, and they are really easy to make with minimal prep. Out of the air fryer in 20 minutes, these chickpeas have a fantastic crunch that is hard to resist.
It can be hard to find a good snack to munch on, when shops dazzle us with so much junk. And if one of your new year's resolutions was better eating, a good snack can make such a difference.
Chickpeas are so nutritious and so easily-available, not to mention really cheap too. They are a fantastic addition to any salad or hearty meal, as they are filling and full of goodness.
But these delicious savoury chickpeas cooked in the air fyer are such a treat! They are so crunchy, with a nice chilli kick, and make a guilt-free snack at home or on the go. And way quicker than roasting them in the oven.
I tried roasted chickpeas before, alnd although they were delicious and had a great crunch too, the cooking time was 45 minutes, which is pretty long, considering that you have to turn on a big oven just for that.
But using an air fryer cuts down the cooking time BY HALF, making it so much more energy efficient, and you get the same great results in less time. If anything, even better crunch!
So if you are looking for a light, savoury snack to satisfy your snacking cravings, these delicious chickpeas are your answer!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- chickpeas - I used a tin of ready-cooked chickpeas, as they are pocket-friendly, easily-available and ready to use. If you prefer using dried chickpeas, you need to cook them until tender first before trying this recipe
- olive oil - or any other oil of your choice - it's an essential ingredient that helps the season stick on them better, and also helps with the crunch and even cooking
- coarse sea salt - I prefer using it over regular table salt, as it adds extra crispiness to the chickpeas
- ground black pepper - for a good kick
- spicy paprika - adds colour and perfect heat
- garlic granules - you could omit it, but it pairs really nicely with the paprika
Easy swaps
When it comes to seasoning to be used for crispy chickpeas in the air fryer, there is so much you can choose from. I went for spicy paprika, as the heat works wonderfully well with the crunchy chickpeas, but you can also go for sweet or smoky paprika.
Or you can opt for a nice blend of Indian spices, I personally would go for curry powder, either medium or hot or a good kick. Otherwise, ground cumin, coriander, or turmeric can be used instead.
Taco seasoning can work nicely here too, or any other blend of spices that you like. Or just salt and pepper, it's up to one's liking.
Step-by-step photos and instructions
- rinse the chickpeas under cold water
- remove the skins by pressing gently on each chickpea
- spread them onto kitchen paper, and pat them dry
- transfer them to a bowl, add the oil and spices, and toss well
- arrange them into the air fryer in one single layer
- cook at 200 degrees Celsius (390 Fahrenheit) for 20-22 minutes, shaking the drawer half the way to the air frying time
Expert tips
Unlike the roasted chickpeas in the oven, the air fryer chickpeas are quicker, crispier and way easier to make, and the results are guaranteed to be awesome!
There is no need to let try the chickpeas to dry before tossing them in oil and spices, they will still turn out crispy. Just patting them gently with kitchen paper is enough to do the trick.
Removing the skins one by one sounds like a chore, but it doesn't actually take that long - I managed to go through a tin in 10 minutes on the clock. It really does help with the crispiness, so it's a step I highly recommend!
The chickpeas stay crispy for a long time, I had them in a bowl for a few good hours before we demolished them, and they were perfectly crunchy!
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Air Fryer Chickpeas
Ingredients
- 1 tin cooked chickpeas ( 400 g, 13 oz)
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- ¼ teaspoon freshly-ground black pepper
- 1 teaspoon spicy paprika
- ½ teaspoon garlic granules
Instructions
- Drain the liquid from the tin of chickpeas and rinse them with cold water.
- Remove the skin from each chickpea by pressing on it gently.
- Arrange the chickpeas on a kitchen towel, and pat them dry.
- Add them to a bowl, add the oil, seasoning and spices, and toss well to combine.
- Transfer the chickpeas to the air fryer, making sure they are in one single layer, and air fry at 200 degrees Celsius (390 Fahrenheit) for 20-22 minutes, shaking the air fryer drawer half the way through.
- Allow them to cool down, then serve.
Video
Notes
- There is no need to let try the chickpeas to dry before tossing them in oil and spices, they will still turn out crispy.Â
- Removing the skins one by one sounds like a chore, but it really does help with the crispiness, so it's a step I highly recommend!
- The chickpeas stay crispy for a long time, no need to store them in a special container.
Nutrition
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