Basic Air Fryer Crispy Chickpeas Recipe!
Crispy air fryer chickpeas made simple! A vegan, dairy-free base recipe for endless flavor combos!
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Equipment
- Air fryer
- Mixing bowl
- Colander for draining chickpeas
- Clean towel or paper towels for drying
- Silicone spatula or spoon
- Airtight jar or container for storing leftovers
Ingredients
- 2 cans Chickpeas in water 5.5 oz garbanzo beans) drained and rinsed
- 2 tbsp Neutral oil or cooking spray avocado or canola work great
Instructions
- Rinse and drain your chickpeas. Lay them on paper towels to dry for 10 to 15 minutes, patting if needed. The more moisture you remove, the crispier they’ll become.
- Whilst the chickpeas are drying, preheat your air fryer to 395°F.
- Once dry, place the chickpeas in your preheated air fryer and spray with 1–2 tablespoons of oil, tossing gently to coat. You want a light mist, not a heavy coating.
- Spread the chickpeas in a single layer, giving them space to crisp up. Air fry for 20 minutes, shaking the basket every 5 minutes throughout, to make sure they cook evenly.
- When they’re done, transfer the chickpeas to a mixing bowl while still hot. This is the perfect moment to add any seasoning you like, sweet, savory, or spicy.
- Let them cool completely before storing in a jar or snack container at room temperature for up to 3 days. Re-crisp in the air fryer for 2 minutes if needed!
Notes
Storage: Store in an open jar or container at room temperature for up to 3 days.
Extra Crunch: For a firmer crunch, pop them back in the air fryer for 2 minutes before serving.
Flavor Ideas:
Cinnamon Sugar: Swap savory spices for 2 tbsp brown sugar and 1 tsp cinnamon.
- Garlic Herb: Add dried parsley and thyme for an Italian twist.
- Taco Spice: Sprinkle in chili powder and cumin for a smoky kick.
- BBQ Style: Toss with paprika, brown sugar, and a hint of smoked salt.
Servings: 4 people
Cost: $2.50