How to make crispy air fryer chickpeas in under 20 minutes. These crispy garbanzo beans are flavorful, super crunchy, and perfect for enjoying as a snack or part of several meals: salads, soups, and more! I have also included a method for roasted chickpeas.
1 (15 oz) can chickpeas drained and rinsed
1/4-1/2 tsp sea salt
2 tsp olive oil
1/2 tsp smoked paprika or regular paprika
1/4-1/2 tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp curry powder
1/8 tsp cayenne pepper (optional)
You can watch the video in the post for visual instructions.
In a small/medium bowl combine all spices and stir with a spoon. Set aside.
Drain and rinse chickpeas, then pat dry with a clean kitchen towel or paper towel. Some skins will fall off, and you can simply discard them. Add the chickpeas to a bowl and toss with the olive oil and salt.
Air fryer method:
Transfer the chickpeas to the air fryer basket. Set the timer to 15 minutes and 380 °F (195 °C). I didn’t preheat my air fryer.
Cook for 5 minutes, shake the basket once, cook for a further 5 minutes and shake again. Mine were crunchy after 14 minutes, but you can leave them in for a further minute.
Remove the chickpeas from the air fryer and add them to the bowl you used to toss them with oil. Spray with a little additional cooking spray (to help the spices adhere to the chickpeas). Then, add the spices and toss well to combine.
Preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Transfer the chickpeas to the baking sheet. Roast them for 35 to 45 minutes, stirring halfway through.
Remove the chickpeas from the oven and add them to the bowl you used to toss them with oil. Spray with a little additional cooking spray, then, add the spices and toss well to combine.
Enjoy! Store in a glass container (jar) at room temperature for a couple of days. They taste best freshly made.
You can add a little brown sugar or coconut sugar to the spice mix for more flavor (optional).
The chickpeas are even more crunchy if you remove the skins.