Air Fryer Chickpeas

Amelia Taylor

Crispy and nutritious, air fryer chickpeas are very low in calories, making them a good replacement for calorie-laden chips or nuts. So good on salads, too!

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Prep Time 5

Cook Time 12

Total Time 1 17

Servings: 4

Course: Appetizers/Snacks

Cuisine: American

Ingredients Method Notes

Ingredients

1 can 16 oz. chickpeas, rinsed, drained, and dried (see note)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon onion powder
⅛ teaspoon coarse ground black pepper

Method

Heat air fryer to 400ºF. In medium sized bowl, toss chickpeas with oil, salt, garlic powder, paprika, onion powder, and black pepper.
Pour chickpeas into air fryer basket, spreading them out as much as possible.
Cook for 12 minutes, shaking 2 or 3 times during cooking time to ensure even cooking.

Notes

For best results: Before frying, air dry chickpeas on a lint free towel for at least an hour. Or quick dry them in the air fryer for 5 minutes, pour into a bowl with oil and seasonings, mix well, and continue to fry as directed.

Flavor Variations:

Cheesy Italian chickpeas: Omit the smoked paprika. Instead mix in a tablespoon or two of grated Parmesan cheese (don't be afraid to use the green can Parmesan, the crumbly texture adheres well to the chickpeas). Add a ½ teaspoon of dried oregano or Italian seasoning, too. Air fry as directed.
Ranch chickpeas: Omit all the seasonings and add 2 tablespoons of ranch seasoning to the chickpeas and olive oil. Air fry as directed.
Salt and vinegar chickpeas: Omit the seasoning, instead stir the chickpeas and oil with a tablespoon of white vinegar and 1 teaspoon salt. Air fry as directed.
Curry chickpeas: Use melted coconut oil instead of olive oil, and add 1 teaspoon curry powder to the seasoning mix, omitting the smoked paprika.
Buttery chickpeas: A dding a couple teaspoons of nutritional yeast to any of the recipes will yield a somewhat buttery or cheesy flavor.