Mediterranean
Air Fryer Crispy Chickpeas
Canned chickpeas dry out, then air fry with cumin and salt until they crunch. They are a snack, and they only crunch if you dry them and shake the basket.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A can of chickpeas becomes a snack.
- Drying them is the whole trick.
- Cumin and salt are enough.
- You shake so they brown all over.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $2–$4 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Dry the chickpeas well in a towel and rub off loose skins.
- 2
Toss with the oil, salt, cumin, paprika, and pepper.
- 3
Preheat the air fryer to 390°F for 3 minutes.
- 4
Add the chickpeas in a single loose layer. Two batches if the basket is small.
- 5
Air fry 8 minutes, shake, and air fry 5 to 7 minutes more, until they are browned and sound hard when you shake the basket.
- 6
They crisp more as they cool for 5 minutes.
Pro tips
- Wet chickpeas stay chewy. The towel is not optional.
- They soften overnight. This is a same-day snack.
- If a few pop, that is steam escaping. It is normal.
Easy substitutions
- Cumin
- Ranch seasoning, and check that blend if you need it gluten-free
- Paprika
- Chili powder
- Olive oil
- Avocado oil
Storage and reheating
Storage
Hold at room temperature in a loose container the day you make them. Refrigerate leftovers up to 2 days knowing they will soften.
Reheating
Air fry at 370°F for 3 to 4 minutes to bring back some crunch.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 140
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 5 g
- Fiber
- 5 g
Budget friendly · Air Fryer · Vegetarian, Gluten-Free, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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