Air Fryer Crispy Chickpeas
Chickpeas tossed in olive oil and Mediterranean spices, air-fried until shatteringly crisp. A high-fiber, protein-rich snack or topping ready in under 20 minutes.
Ingredients
- 2 cans canned chickpeas (garbanzo beans), drained, rinsed
- 2 tsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
Instructions
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1
Drain, rinse, and thoroughly dry 2 cans drained, rinsed canned chickpeas (garbanzo beans) with paper towels — removing as much moisture as possible is key to crispiness.
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2
Preheat the air fryer to 400°F (200°C) for 3 minutes.
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3
In a bowl, toss the chickpeas with 2 tsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/8 tsp cayenne pepper until evenly coated.
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4
Spread the chickpeas in a single layer in the air fryer basket. Cook at 400°F for 15-18 minutes, shaking the basket every 5 minutes, until golden and crisp.
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5
Let the chickpeas cool in the basket for 2 minutes before serving — they crisp further as they cool. Serve immediately or store uncovered at room temperature for up to 2 days.