Air Fryer Chickpeas (Super Crispy & Smoky)
Crispy on the outside, these air fryer chickpeas are tossed in a smoky spice blend of smoked paprika, garlic and onion powder, and chili powder. They come together in 20 minutes and make a simple, tasty snack!
Ingredients
- 1 15-ounce can (1 425g-can) cooked chickpeas (8.5 ounces/240g drained)
- 2 tsp (10 ml) oil
- 1 and 1/2 tsp (6 g) granulated white sugar
- 1/4 tsp salt (adjust to taste)
- 1 tsp (5 ml) oil (for tossing after air frying)
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp chili powder (omit if you don't want it spicy)
Instructions
- Pat the chickpeas dry. Drain and rinse the chickpeas under cold water. Then, pat them dry using kitchen paper towels. It's important that the chickpeas no longer look wet.
- Toss them. Transfer the chickpeas to a mixing bowl and add the oil, sugar, and salt. Toss well to combine. Be careful not to mash the chickpeas when tossing.
- Air fry. Preheat your air fryer to
400 °F (200°C) and set the time to 13 minutes. Once hot, spread the chickpeas in an even layer in the air fryer basket. Air fry for 10-13 minutes, shaking the basket every 3-4 minutes, until the chickpeas are golden brown. Check the chickpeas after 10 minutes. They should be golden brown. If not, air fry for another 2-3 minutes. - Combine with spices. Transfer the crispy chickpeas to a mixing bowl and toss with the remaining teaspoon of oil. Add the spices and toss again until the chickpeas are evenly coated. Allow them to cool for 5-10 minutes and enjoy!
- These chickpeas will stay crispy for up to 2 hours in a loosely covered bowl at room temperature. That’s why it’s best to make them right before serving.
Notes
Dry the chickpeas thoroughly. This is the most important step for crispy chickpeas. There shouldn’t be any moisture left. Pat them dry well on a few sheets of kitchen paper towels.
Toss with spices after air frying. Spices like smoked paprika and garlic powder burn quickly under high heat and turn bitter. Adding them after air frying preserves their full flavor.
Don’t overcrowd the basket. Leave space between each chickpea so the hot air can circulate evenly. That means that if you want to double the recipe, I suggest air-frying in two batches.
Shake the basket regularly. Shake every 3 to 4 minutes to ensure even browning. Chickpeas can go from golden brown to burnt faster than you’d expect, so check them from time to time as well.
Enjoy on the same day. These chickpeas only stay crispy for a few hours, so it’s best to enjoy them shortly after air frying.
