15-Minute Crispy Air Fryer Chickpeas
If you’re looking for a quick, satisfying, high-protein snack, Crispy Air Fryer Chickpeas are the move. They’re crunchy, savory, and way more filling than regular chips or croutons. And when you toss them on bowls or salads in place of croutons? They’re an absolute game-changer, trust me!
I’ve made crispy chickpeas just about every way you can. I’ve tried pan-fried, oven-baked, even broiled, but nothing compares to the air fryer. The hot circulating air is unbeatable for pulling moisture out fast, which is exactly what gives you that crisp exterior without drying out the center too much. The air fryer will give you perfectly crunchy chickpeas in about 15 minutes, no babysitting required. Once I dialed in this method, I stopped making them any other way!
Plus, air fryer chickpeas are super versatile. This cumin-paprika blend gives you a warm, savory flavor that works on everything, from snack boards to grain bowls to a simple lunchtime salad. I tested different spice ratios and oil amounts, and this combo hits the right balance of salt, spice, and crispness without burning in the air fryer!
Why You’ll Love These Air Fryer Chickpeas
- Crispy in Minutes. The air fryer circulates heat quickly, giving you perfectly crunchy chickpeas in about 15 minutes, way faster than the oven!
- High-Protein, High-Fiber Snack. Chickpeas naturally bring plant-based protein and fiber, so you get a crunchy snack that actually fills you up.
- Super Versatile. Use them as a snack, a salad topper, or a crispy addition to grain bowls and soups. They add flavor, texture, and a little extra nutrition.
- Budget-Friendly & Easy. One can of chickpeas, some seasonings, and an air fryer. That’s it. This is one of the most affordable snacks you can make at home!
Crispy Air Fryer Chickpeas Ingredients
- Chickpeas: Just one 15-ounce can. Drain, rinse, and blot them dry with paper towels so they crisp up properly. Canned chickpeas are easiest, but you can use dried and cooked chickpeas too.
- Olive oil: Helps the spices stick and gives the chickpeas that perfect golden crunch.
- Kosher salt: To taste.
- Cumin: A warm and earthy spice to add depth.
- Garlic powder: For a subtle savory note.
- Paprika: Adds color and a bit of sweet smokiness. For an extra smoky flavor, use smoked paprika!
- Cayenne: Just a pinch for heat! You can add more or skip it depending on your spice preference.
Seasoning Ideas for Air Fryer Chickpeas
Honestly, the seasoning options for crispy air fryer chickpeas is pretty endless. Here are some that I think would be pretty good:
- Smoky BBQ – Paprika, garlic powder, brown sugar, chili powder.
- Ranch-Inspired – Dried dill, parsley, garlic powder, onion powder.
- Chili-Lime – Chili powder + fresh lime zest after cooking.
- Cinnamon Sugar – If you want something sweet, simply air fry in olive oil and then toss with cinnamon and sugar right after air frying.
How to Make Crispy Chickpeas in the Air Fryer
For the full ingredients list and instructions, click here.- Prep the chickpeas: Drain, rinse, and pat the chickpeas dry with a clean towel or paper towel. This helps them crisp up in the air fryer.
- Season: Add the chickpeas to a mixing bowl. Drizzle with olive oil, then sprinkle in the salt, cumin, garlic powder, paprika, and cayenne. Toss well until evenly coated.
- Air fry: Transfer the chickpeas to the air fryer basket in a single layer. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes to ensure even crisping.
- Cool and serve: Once golden and crispy, remove from the air fryer. Let cool slightly, then enjoy as a crunchy snack or toss on top of bowls, salads, or soups. Store any leftovers in an airtight container at room temperature for up to 3 days.
Lauren’s Top Tips for the Best Air Fried Chickpeas!
- Dry them really well before seasoning. The more moisture you remove, the crispier they’ll turn out. Damp chickpeas steam instead of crisp, so take the extra minute to blot them dry!
- Don’t crowd the basket. A single layer is key! Overlapping chickpeas means uneven cooking and soft spots. If you are just cooking one can of chickpeas, you should be good. But if needed, cook in two batches.
- Shake the basket often. Every 5 minutes helps them crisp evenly and prevents burning on one side.
- Season after cooking if using delicate spices. Sugar, lemon zest, or fresh herbs can burn in the air fryer, so add those after they’re done cooking!
How to Use Crispy Air Fryer Chickpeas
Once they’re cooled, these crispy chickpeas are ready to toss into anything that needs a little crunch. I love them on top of grain bowls with parmesan roasted veggies, scattered over salads for texture, or used like croutons in soups. They go well with my roasted veggie bowls or my Greek chicken bowls!
Air Fryer Chickpeas FAQs
About 12–15 minutes at 380°F, shaking every 5 minutes until crisp and lightly golden!
They were likely too wet or too crowded in the basket. Make sure to dry them well and keep them in a single layer for best results.
Yes! They’re high in plant-based protein and fiber, and air frying uses minimal oil while still giving you an amazing crunch.
Absolutely! Canned chickpeas work perfectly. Just drain, rinse, and dry them thoroughly before seasoning and air frying.
Let them cool completely, then store in an airtight container at room temperature for up to 3 days. They’ll soften a bit over time, but you can re-crisp them in the air fryer for a few minutes.
Technically, yes. To make them in the oven, spread the seasoned chickpeas out on a parchment-lined baking sheet and roast at 400°F for 30–40 minutes, shaking the pan every 10 minutes or so. They won’t get quite as evenly crispy as they do in the air fryer, but they’re still delicious, just make sure they’re well dried before roasting!
More of My Favorite Recipes
Crispy Air Fried Chickpeas Recipe
Ingredients
Method
- Prep the chickpeas: Drain, rinse, and pat the chickpeas dry with a clean towel or paper towel. This helps them crisp up in the air fryer.
- Season: Add the chickpeas to a mixing bowl. Drizzle with olive oil, then sprinkle in the salt, cumin, garlic powder, paprika, and cayenne. Toss well until evenly coated.
- Air fry: Transfer the chickpeas to the air fryer basket in a single layer. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes to ensure even crisping.
- Cool and serve: Once golden and crispy, remove from the air fryer. Let cool slightly, then enjoy as a crunchy snack or toss on top of bowls, salads, or soups. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Notes
- Dry them really well before seasoning. The more moisture you remove, the crispier they’ll turn out. Damp chickpeas steam instead of crisp, so take the extra minute to blot them dry!
- Don’t crowd the basket. A single layer is key! Overlapping chickpeas means uneven cooking and soft spots. If you are just cooking one can of chickpeas, you should be good. But if needed, cook in two batches.
- Shake the basket often. Every 5 minutes helps them crisp evenly and prevents burning on one side.
- Season after cooking if using delicate spices. Sugar, lemon zest, or fresh herbs can burn in the air fryer, so add those after they’re done cooking!
