Air Fryer Chickpeas
Air fryer chickpeas turn crunchy in about 15 minutes at 190°C, using a single tin of chickpeas and a tablespoon of oil. They are a good snack to eat by the handful or scatter over soup and salads in place of croutons. The trick is to get the chickpeas properly dry before they go in, which takes only a couple of minutes.
- Total
- 33 min
- Prep
- 5 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 205kcal
Ingredients and swaps for air fryer chickpeas
A 400g tin gives about 240g of chickpeas once drained, which fits easily in one layer in a standard basket. Use chickpeas in water rather than brine if you can, and look for plain tins without added sugar. Smoked paprika and garlic powder make a good base, but cumin, curry powder, za’atar or a pinch of chilli flakes work just as well. Keep the oil to 1 tbsp, since too much oil makes the chickpeas greasy rather than crisp.
How to prepare air fryer chickpeas
Tap a time to start a timer.
- Dry the chickpeas Drain the chickpeas in a colander and rinse them under the cold tap. Tip them onto a double layer of kitchen paper, pat them dry and rub off any loose skins. Leave them for while the air fryer heats up. The drier they are, the crunchier they turn.
- Preheat Heat the air fryer to 190°C for .
- Season Toss the chickpeas in a bowl with the oil, smoked paprika, garlic powder and salt until every chickpea is lightly coated.
- Cook Tip them into the basket in a single layer. Cook for , shaking the basket after 5 and . They are ready when they are golden, dry on the outside and rattle slightly when you shake the basket.
- Cool Tip the chickpeas onto a tray and leave them for . They crisp up as they cool. Taste and add a pinch of salt if you like.
Basket size, batches and serving ideas
One tin makes a single batch for a 4–5 litre basket. If you want to cook two tins, do them in two batches, because crowded chickpeas steam and stay soft. Scatter the chickpeas over a bowl of soup, add them to a salad for crunch or eat them as a snack, ideally within a few hours of cooking.
Common problems and fixes for Air Fryer Chickpeas
- The chickpeas are chewy in the middle rather than crunchy.
- They were too wet or the basket was too full. Dry them thoroughly, keep them in one layer and cook for the full 15 minutes, then let them cool before judging the crunch.
- The spices taste bitter or burnt.
- Stick to 190°C and use garlic powder rather than fresh garlic, which burns easily. Shake the basket as directed so the spices do not scorch in one spot.
- The chickpeas pop and skins blow around the basket.
- Rub off the loose skins when you dry the chickpeas. A few will still pop, which is normal, and shaking the basket stops skins settling on the heating element.
Frequently asked questions about Air Fryer Chickpeas
How long do chickpeas take in an air fryer?
Chickpeas take 12–15 minutes at 190°C in the air fryer, plus about 3 minutes to preheat and 10 minutes to cool and crisp up.
Can you use dried chickpeas?
Yes, but cook them first. Soak them overnight, then boil until tender, which takes about 1–1½ hours, and dry them thoroughly before seasoning.
Can you roast chickpeas in the oven instead?
Yes. Spread the seasoned chickpeas on a baking tray and roast at 200°C (180°C fan), gas 6, for 25–30 minutes, shaking the tray halfway through.
How long do they stay crunchy?
They are best on the day you make them. Keep any left over in a loosely covered bowl for up to 2 days. If they soften, put them back in the air fryer at 180°C for 2 minutes.
How did you like the recipe?
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