Air Fryer
Crispy Air Fryer Chickpeas
Crunchy air fryer chickpeas from one tin in 15 minutes. Why drying matters, and why you judge them after they cool.
Ingredients
- 1 x 400g tin chickpeas, drained (about 240g)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/2 tsp salt
Method
- Drain the chickpeas and rinse them in a sieve.
- Dry them thoroughly: roll them in a clean tea towel or pat them with kitchen paper. Any loose skins that come away can be thrown out.
- Toss with the oil, paprika, garlic granules and salt.
- Spread them in the air fryer basket in a single layer.
- Air fry at 200°C (390°F) for about 15 minutes, shaking every 5 minutes, until deep golden and crisp. Give them a few minutes more if they are still soft in the middle.
- Tip them into a bowl and leave them for 5 minutes. They keep crisping as they cool.
Notes
- Drying is the difference between crunchy and chewy. Wet chickpeas steam before they roast.
- If they catch at 200°C (390°F) in your air fryer, drop to 190°C (375°F) and give them 12-15 minutes.
- Judge them after they have cooled for a few minutes, not straight out of the basket.
- They are best eaten the same day. Kept in a jar they soften overnight; a few minutes back in the air fryer brings them round.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
More More Air Fryer Recipes
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer chickpea recipes: Morrisons (200°C (390°F) for about 15 minutes), Eight Forest Lane (patted dry, single layer, about 15 minutes shaken every 5), Liana's Kitchen, Taste (15-20 minutes; they keep crisping as they cool) and TechRadar's test (rinsed and dried thoroughly for the crispiest result). The Dinner Bite notes 190°C (375°F) for 12-15 minutes if 200°C (390°F) catches.