Crispy Air Fryer Chickpeas: A Crunchy, High-Protein Snack in 15 Minutes

Crispy air fryer chickpeas are a crunchy, savory, high-protein snack that comes together from a single can of chickpeas in about 15 minutes. They are nutty and crisp on the outside with a slightly tender center, and you can season them any way you like, from smoky paprika to sweet cinnamon sugar.

They are also one of the most versatile pantry snacks. Eat them by the handful, sprinkle them over salads and soups for crunch, or pack them into lunchboxes. They are a smart alternative to chips, and a good example of what you can do with the humble chickpea; see our guide to chickpeas for more.

The secret to crunch: dry them well

Moisture is the enemy of crispiness. After draining and rinsing the chickpeas, spread them on a clean towel and pat them very dry. Rubbing them gently loosens some of the thin skins, which fall off and can be discarded, so the chickpeas crisp up better. Let them air-dry for 10 to 15 minutes if you have time.

Why the air fryer works so well

The fast-moving hot air removes surface moisture quickly and crisps the chickpeas with very little oil, just a teaspoon or two for the whole can. An oven works too, but takes longer, and the air fryer gives you more even results.

Tips for the crunchiest chickpeas

• Use only a small amount of oil to coat the chickpeas lightly; too much makes them soggy.
• Cook in a single layer and shake the basket every 4 to 5 minutes.
• Add the spices after cooking if they contain sugar or fine powder that can burn, or add salt at the end so it does not draw out moisture.
• Cool completely before storing; they get crunchier as they cool.

Flavor ideas

• Smoky: smoked paprika, garlic powder and salt.
• Ranch: ranch seasoning and a little dill.
• Spicy: cayenne, cumin and lime zest.
• Sweet: cinnamon, a pinch of salt and a teaspoon of maple syrup or sugar after cooking.
• Persian-style: sumac, salt and dried mint; see our guide to sumac.

How to use them

Scatter on top of soups like our red lentil soup, toss into salads, or mix with nuts for a snack bowl. For a hearty main dish, try our roasted butternut squash and chickpeas.

Storage

Store cooled chickpeas in an airtight container at room temperature for up to 3 days. They soften over time; crisp them again in the air fryer for 2 minutes. Do not seal them while warm because trapped steam makes them chewy.

Frequently asked questions

Can I use dried chickpeas?

Yes. Cook them until just tender, drain and dry them thoroughly before air frying.

Why are mine chewy?

They were probably not dry enough, or the basket was crowded. Dry them thoroughly and cook in a single layer for longer.