Crispy Air Fryer Roasted Chickpeas
These Crispy Roasted Air Fryer Chickpeas are a quick, easy, crunchy, savory, and delicious healthy snack that's simply irresistible!
Servings: 4 (about ¼ cup each; recipe makes about 1 cup total)
Estimated Calories: 135
Ingredients
- 1 (15.5-ounce) can chickpeas, also called garbanzo beans
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste (I use kosher salt)
- ¼ teaspoon black pepper, or to taste (freshly ground recommended)
Special Equipment
- air fryer (I use a 6-quart Instant Vortex basket-style air fryer)
Instructions
- Drain and rinse the chickpeas.
- Spread out the chickpeas on a large plate lined with paper towels. Take another paper towel or two and gently pat them dry as best as you can (because of the circulating air in the air fryer, it's okay if you don't get them completely dry).If any of the chickpea skins come off in the process, just discard them.
- Preheat the air fryer to 390°F.If your air fryer doesn't have an automatic preheat cycle, just let the air fryer run empty at 390°F for 3 to 4 minutes.
- While the air fryer is preheating, put the chickpeas in a medium bowl. Add the olive oil, salt and pepper; toss to combine and coat the chickpeas evenly.
- When the air fryer is preheated, add the chickpeas in a single layer (give the basket a quick shake, if needed, to spread them out so the air can better circulate around them).
- Cook for 12 to 15 minutes or until the chickpeas are golden brown and have reached your desired level of crunchiness.The best way to check if they are crunchy is to taste one. Just be careful, though, because they are hot!In my air fryer, it usually takes 15 minutes to get the chickpeas to the level of crunchiness that I like, but since all air fryers are different, I suggest that you start checking on them at 12 minutes. If they need more time, keep a close eye on them because they can overcook or burn rather quickly at this point.
- Taste and sprinkle with more salt and pepper, if needed.
- Serve immediately (these are best when enjoyed while still warm and crispy; they can start to lose some of that awesome crunch after they cool off)!
Recipe Notes
- Home-cooked chickpeas can be used instead of canned.
- If you're going to scale up the recipe, cook them in batches, if needed, so the air fryer basket isn't overcrowded.
- Feel free to experiment and add any other seasonings you might like (such as garlic powder, onion powder, paprika or smoked paprika, cumin, chili powder, curry powder, cayenne pepper, taco seasoning, Cajun seasoning, ranch seasoning, dried herbs, and more).
- I recommend avoiding sugars, as they can burn very easily.
- If you are concerned about your spices burning (and thus turning bitter), wait and toss the chickpeas with the spices after cooking.
- Allow any leftovers to cool completely and store in an airtight container or a sealed storage bag for up to 1 to 2 days (they will lose some of their crunch and become more chewy during this time, but they will still be quite tasty).
- You can put them back in the air fryer for a few minutes to try to get some of the crunch back; just be careful not to overcook or burn them.
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