Crispy Chickpeas
veganvegetariangluten-freedairy-freenut-freesnackappetizerKid-FriendlyMeal-Prep
Air frying chickpeas yields a satisfyingly crunchy snack. The key to crispy chickpeas? Season them *after* cooking, not before. This ensures the spices don't burn while the chickpeas crisp to perfection. Find the full recipe here.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Seasoning of choice (see note)
Season it upPairs with Simple Salt & Pepper, Smoked Paprika & Brown Sugar, Ranch Seasoning, or Taco TuesdaySee all seasonings →
Steps
- 01Drain and rinse the chickpeas. Spread on a clean kitchen towel or paper towels.
- 02Pat dry thoroughly, then let them sit for 5 to 10 minutes. Roll them around in the towel to remove loose skins. The drier they are, the crispier they get.
- 03Toss with olive oil and salt.
- 04Do NOT add powdered seasonings yet. They burn during the long cook time.
- 05Ready for the air fryer. Add seasoning immediately after cooking while the oil is still tacky.
Season AFTER cooking, not before. This is the single most important rule for crispy chickpeas. Powdered spices (cumin, paprika, garlic powder) burn at the temperatures needed to crisp chickpeas. Toss them in seasoning the moment they come out of the air fryer while the oily surface is still hot and sticky. The spices adhere perfectly. The IFT Taco Tuesday or Smoked Paprika and Brown Sugar spice packs both work great here.
people love this variationShare your own version →
How to Air Fry It
- 01Preheat the air fryer to 390°F (199°C).
- 02Season the prepared chickpeas with the Taco Tuesday or Smoked Paprika & Brown Sugar seasoning and place them in the air fryer basket in a single layer.
- 03Cook for 15 minutes, shaking the basket halfway through.
- 04Check for crunchiness and serve immediately.
Recipe Notes
Be the first to share a tip or note about this recipe. What worked, what you changed, or what you'd do differently next time.
Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 3-4 days. They soften over time. Re-crisp at 375°F (190°C) for 3 minutes.
Discussion
Loading comments...