Super Crispy Air Fryer Chickpeas
My Super Crispy Air Fryer Chickpeas recipe turns a simple can of chickpeas into crunchy little snacks in under 20 minutes.
Ingredients
- 1 can cooked chickpeas (15 oz - 400 grams)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp freshly ground black pepper
Instructions
- Drain the canned chickpeas and rinse them under cold water. This removes excess starch and any canned taste. Let them drain well before moving on.
- Spread the chickpeas on a clean kitchen towel and gently roll them around to dry the surface. Some skins will loosen and fall off. Remove the loose skins where possible. Dry chickpeas crisp better. Skipping this step usually leads to uneven texture.
- Place the dried chickpeas in a bowl. Add a small amount of oil along with your choice of seasoning, and toss until lightly coated. They should look barely glossy, not slick.
- Add the chickpeas to the basket in a single layer. Cook at 190°C or 375°F for 15 to 18 minutes, shaking the basket every 4 to 5 minutes.
- Cooking time depends on the air fryer size and the moisture level in the chickpeas. They should sound dry and hard when shaken. Once crispy, transfer the chickpeas to a bowl.
- Let them cool slightly. They crisp even more as they sit.
Notes
- Drying the chickpeas well is the most important step
- Do not overcrowd the basket
- Shake often to avoid uneven cooking
- Let them cool before judging the final texture