These ultra-crispy air fryer chickpeas are a protein-packed snack ready in 20 minutes. Easy, tasty, and perfect whenever you want something savory and crunchy. Addictively delicious!
Why You'll Love This Recipe
- Ready in 15 minutes — perfect for a quick, healthy, and super crunchy snack
- SUPER crispy every time — thanks to the magic of the air fryer
- No soaking or drying needed — super simple prep
- Faster than oven roasting — saves you time in the kitchen
- Protein-packed, vegan, and gluten-free — fits your lifestyle and fuels your day
I can’t get enough of these crispy air fryer chickpeas—they’re my favorite go-to snack when I want something crunchy and satisfying without any fuss. Ready in just 20 minutes, they’re perfect for busy days when I need a quick, healthy bite. I started making them after tasting similar snacks on a trip, and now they’re a staple anytime I’m craving something savory and protein-packed.
This recipe was inspired by my air fryer smashed potatoes and viral air fryer gnocchi. They’re amazing as a crouton-style topping on salads or served as a crunchy finger food snack. Honestly, they shine all on their own!
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The Ingredients
- Chickpeas: Use canned chickpeas. Just drain, rinse, and dry them well for extra crunch.
- Olive oil: Helps the spices stick and gives the chickpeas a golden, crispy finish. You can use olive oil spray if you prefer a lighter coating.
- Salt: Adds flavor. Adjust how much you like.
- Garlic & onion powder: Gives the best flavor without being too strong.
- Paprika or chili powder: Choose paprika for a mild, smoky flavor, or chili powder for a hint of spice. Your choice!
Check the recipe card for exact amounts.
Substitutions & Variations
- Make it gluten-free: This recipe is naturally gluten-free.
- Make it dairy-free: Already dairy-free, so no changes needed!
- Make it nut-free: This recipe is already nut-free.
- Olive oil substitute: Use avocado oil or coconut oil spray.
- Spice swap: Try smoked paprika or cumin for a different flavor twist.
- Make it spicy: Add a pinch of cayenne pepper or extra chili powder for a spicy kick.
- Lemon herb: Toss with dried parsley, oregano, and a squeeze of lemon after air frying.
- Smoky BBQ: Use a mix of smoked paprika, chili powder, and a pinch of brown sugar.
- Everything bagel: Season with everything bagel seasoning for a fun, savory twist.
- Sweet and salty: Toss with a little maple syrup, cinnamon, and sea salt for a sweet crunch.
How to Make Crispy Air Fryer Chickpeas
- Step 1: Pat the canned chickpeas dry with a paper towel.
- Step 2: Add them to a bowl and season with olive oil, garlic powder, paprika, onion powder, and salt.
- Step 3: Spread into a thin, even layer in your air fryer basket.
- Step 4: Air fry at 400°F for 10–15 minutes, shaking halfway, until golden and crispy.
Hint: For the best texture, make sure the chickpeas aren’t crowded in the basket—airflow is key! I also like to let them cool for a few minutes after cooking to help them crisp up even more.
1 Minute Video Tutorial
Top Tips
- Dry the chickpeas well before air frying to get them extra crispy. Trust me!!!
- Don’t overcrowd the basket — give the chickpeas space to crisp evenly.
- Shake the basket halfway through cooking to crisp all sides.
Equipment
- Air fryer
- Mixing bowl
- Measuring spoons
- Paper towels or a clean kitchen towel
Frequently Asked Questions
Make sure the chickpeas are dried really well before cooking—any moisture will keep them from crisping up. Also, don’t overcrowd the air fryer basket. Give them space so the air can circulate. Let them cool for a few minutes after cooking—they get even crispier as they cool.
Yes, but you’ll need to soak and cook them first. Soak dried chickpeas in plenty of water overnight (at least 8–12 hours), then drain and rinse. Boil them in fresh water for 45–60 minutes, or until tender. Once cooled, dry them thoroughly with paper towels before air frying.
Drying is a must—use paper towels to remove as much moisture as possible. Peeling is optional. You can leave the skins on, but removing them can make the chickpeas a little crispier.
Air fry them again for 2–3 minutes at a high temp (around 375°F to 400°F). Don’t microwave—they’ll turn soft.
Storage Tips
Let the chickpeas cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. To keep them crispy, don’t store them in the fridge or a sealed container while they’re still warm.
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Pairing
These are my favorite dishes to serve with air fryer chickpeas:
📖 Recipe
Crispiest Air Fryer Chickpeas
Ingredients
- 1 can (15 oz) chickpeas , (I used unsalted), drained and rinsed
- 1 tablespoon olive oil or olive oil spray
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika or chili powder
- ¼ teaspoon onion powder
Instructions
- Preheat the air fryer: Set it to 400°F.
- Dry the chickpeas: Drain and rinse the chickpeas under cold water. Spread them out on a plate and pat them very dry with paper towels. The drier they are, the crispier they’ll get.
- Season: Add the chickpeas to a bowl. Drizzle with olive oil (or spray until they are coated), then add all the seasonings. Toss until everything is evenly coated.
- Place in Air Fryer: Spread the chickpeas in a single layer in the air fryer basket. Don’t stack them or they won’t get crispy.
- Air Fry: Air fry for 10 to 15 minutes in total, shaking the basket at the 6-minute mark. After 10 minutes total, check to see if they are done or keep air frying until they are crispy and golden.
- Serve: Let them cool for 1 - 2 minutes and enjoy! You can serve them warm or save them for later in an air-tight container at room temperature to use in salads or as a snack.
Video
Notes
- Air fryer: Reheat at 375°F for 2–3 minutes until crisp again.
- Avoid the microwave: It makes the chickpeas soft and chewy.
- Oven option: Bake at 375°F for 5–7 minutes to bring back crunch.
Saskia says
These are super addictive! They are crispy, seasoned well, and very very yummy. I like air frying my chickpeas rather than roasting in the oven because it takes less time and the chickpeas are definitely crispier and crunchier.